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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.

Ingredients

Scale

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

Find it online: https://lucabites.com/moist-carrot-cake-without-frosting-recipe/