Moist Carrot Cake without Frosting Recipe

Introduction

This moist carrot cake is perfectly spiced and packed with finely shredded carrots, delivering a tender, flavorful crumb without the need for frosting. It’s an ideal treat for breakfast, a cozy snack, or any occasion where you want something sweet but not too rich.

Ingredients

• 1.75 cups oil (vegetable oil recommended for neutral flavor)
• 2.25 cups sugar
• 4 eggs (room temperature, about 70°F)
• 2.25 cups all-purpose flour
• 1.25 tsp baking powder
• 1 tsp baking soda
• 1.5 tsp cinnamon
• 0.25 tsp ground nutmeg
• 0.25 tsp salt
• 2 cups carrots (finely shredded)

Instructions

1. Step 1: Preheat your oven to 350°F and grease a 9×13 inch baking pan with oil or cooking spray, coating the bottom and sides evenly to prevent sticking and ensure even browning. Set the pan aside.
2. Step 2: In a large mixing bowl, whisk together the oil and sugar until well combined and slightly lighter in color, about 1-2 minutes. Add the room temperature eggs one at a time, mixing well after each addition to help the batter emulsify. The mixture should look pale and slightly fluffy once all eggs are incorporated.
3. Step 3: In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. This ensures even distribution of ingredients, especially the spices.
4. Step 4: Pour the dry mixture into the wet ingredients and stir until just combined. Avoid overmixing; a few lumps are okay, as overmixing can make the cake tough.
5. Step 5: Fold in the finely shredded carrots until evenly distributed. Pour the batter into the prepared pan and smooth the top gently. Bake for 50-60 minutes, until a toothpick inserted in the center comes out with just a few moist crumbs.
6. Step 6: Remove the cake from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before slicing. Cooling helps the crumb set and prevents the cake from crumbling.

Tips & Variations

• Use freshly grated carrots with medium-sized holes on a box grater for the best texture; avoid pre-shredded carrots as they tend to be dry.
• Substitute vegetable oil with melted butter for a denser cake or coconut oil for a subtle tropical flavor.
• Swap white sugar for half or all brown sugar to add a deeper, molasses-like taste.
• For egg substitutes, use ¼ cup applesauce or mashed banana per egg, or flax eggs (1 tbsp ground flaxseed + 3 tbsp water) for a vegan option.
• Add additional warm spices like ginger or allspice (start with ¼ tsp each) for extra depth.
• Serve with a dollop of whipped cream, vanilla ice cream, or a simple cream cheese spread if desired, but the cake is delicious on its own.

Storage

Store the carrot cake covered with plastic wrap or in an airtight container at room temperature for up to 3 days. In warmer climates, refrigerate for up to a week, though it may dry out faster. For longer storage, freeze individual slices tightly wrapped in plastic wrap and placed in a freezer bag for up to 3 months. Thaw frozen slices at room temperature for about 30 minutes before serving. The cake is enjoyable cold from the fridge or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pre-shredded carrots instead of fresh?

It’s best to use fresh, finely shredded carrots for moisture and texture. Pre-shredded carrots are usually drier and don’t incorporate well, which can affect the cake’s moistness.

How do I know when the carrot cake is done?

Insert a toothpick in the center; it should come out with a few moist crumbs but no wet batter. The cake should be golden brown and spring back slightly when touched gently.

Moist Carrot Cake without Frosting Recipe

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★★★★★

4.7 from 110 reviews

This Moist Carrot Cake No Frosting is a deliciously spiced and tender cake loaded with finely shredded carrots, cinnamon, and nutmeg. Perfectly moist and flavorful on its own, it requires no frosting and is ideal for breakfast, an afternoon snack, or any occasion where a sweet yet simple cake is desired.

• Author: luca
• Prep Time: 20 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 15 minutes
• Yield: 8 slices 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Wet Ingredients

• 1.75 cups vegetable oil (Wesson recommended for neutral flavor)
• 2.25 cups sugar
• 4 eggs (room temperature, about 70°F)

Dry Ingredients

• 2.25 cups all-purpose flour (King Arthur preferred)
• 1.25 tsp baking powder
• 1 tsp baking soda
• 1.5 tsp ground cinnamon
• 0.25 tsp ground nutmeg
• 0.25 tsp salt

Other

• 2 cups finely shredded fresh carrots

Instructions

1. Prepare Pan and Preheat Oven: Heat your oven to 350°F and grease a 9×13 inch baking pan evenly with oil or cooking spray to prevent sticking and ensure even browning. Set the pan aside.
2. Combine Oil, Sugar, and Eggs: In a large bowl, whisk oil and sugar until well combined and slightly lighter in color, about 1-2 minutes. Add the room temperature eggs one at a time, mixing well after each to fully emulsify the batter until pale and slightly fluffy.
3. Mix Dry Ingredients: In a separate bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt to ensure even distribution of the spices and leavening agents.
4. Combine Wet and Dry Ingredients: Pour the dry mixture into the wet egg mixture and stir just until combined. Avoid overmixing to prevent a tough cake; a few lumps are fine.
5. Add Carrots and Bake: Fold in the finely shredded carrots evenly into the batter. Pour into the prepared pan and smooth the top gently. Bake for 50-60 minutes until a toothpick inserted in the center comes out with a few moist crumbs and the cake is golden brown and springs back lightly to touch.
6. Cool and Serve: Remove from oven and let cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely for at least 30 minutes before slicing to ensure a clean cut and proper crumb setting.

Notes

• Use fresh grated carrots with medium-sized holes on the grater for best texture; avoid pre-shredded carrots as they are dry and affect moisture.
• Substitute oil with melted butter (denser cake) or coconut oil (tropical flavor) if desired.
• Replace white sugar with half or all brown sugar for deeper molasses notes.
• Egg substitutes: ¼ cup applesauce or mashed banana per egg for a denser texture, or flax eggs for a vegan option.
• Use gluten-free baking flour blend in place of all-purpose flour if needed; limit whole wheat flour to half the amount to avoid heaviness.
• Add extra spices like ginger, allspice (¼ tsp each) for more warmth if preferred.
• Avoid overmixing after adding flour to keep cake tender and avoid toughness.
• Check doneness with a toothpick; avoid overbaking to keep cake moist.
• Cool completely before slicing to prevent crumbling.
• Store covered at room temperature up to 3 days or refrigerated up to 1 week wrapped tightly; freeze slices up to 3 months.
• Serve with whipped cream, vanilla ice cream, cream cheese spread, or dust with powdered sugar if desired.

Keywords: carrot cake, no frosting carrot cake, moist carrot cake, easy carrot cake recipe, spiced cake, cinnamon carrot cake, simple dessert