Deliciously Moist Nut-Free Carrot Cake
Indulge in the rich flavors of this Delightfully Moist Nut-Free Carrot Cake! Perfectly sweetened and packed with freshly grated carrots, this cake is a wonderful treat for any occasion. With its soft, tender crumb and delicious cream cheese frosting, this recipe guarantees smiles at your next gathering. Plus, it's nut-free, making it suitable for those with nut allergies. Gather your ingredients and enjoy this homemade delight that's sure to become a family favorite!
N/A
Servings
200
Calories
12
Ingredients
Ingredients
Oil
1 1/2 cups (Measurement)
Sugar
2 cups (Measurement)
Eggs
4 (Large, beaten)
Flour
2 cups (Sifted)
Baking Soda
2 teaspoons (Measurement)
Salt
1 pinch (Measurement)
Grated Carrots
3 cups (Fully packed)
Cinnamon
2 teaspoons (Ground)
Vanilla Extract
1 teaspoon (Measurement)
Butter
1/4 cup (Softened)
Cream Cheese
8 ounces (Softened)
Powdered Sugar
1 lb (Sifted)
Instructions
1
Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
2
In a large mixing bowl, whisk together the oil and sugar until well combined.
3
Add the eggs one at a time, mixing well after each addition until the mixture is smooth and creamy.
4
Sift together the flour, baking soda, cinnamon, and salt in a separate bowl, then gradually add to the wet ingredients, mixing just until combined.
5
Fold in the grated carrots and vanilla extract until evenly distributed throughout the batter.
6
Divide the cake batter evenly among the prepared cake pans.
7
Bake for 35 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and allow to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
8
For the frosting, beat the butter and cream cheese together in a mixing bowl until smooth and creamy.
9
Gradually add the powdered sugar, mixing until well combined and frosting reaches a spreadable consistency.
10
Once the cakes are completely cooled, frost the top of one layer, stack the second layer on top, and frost again. Repeat with the third layer and finish off by frosting the top and sides of the entire cake.
11
Slice, serve, and enjoy your delicious Nut-Free Carrot Cake!
Nutrition Information
9.4g
Fat
28.1g
Carbs
1.9g
Protein
Frequently Asked Questions
Frequently Asked Questions
Is this carrot cake recipe safe for people with nut allergies?
Yes, this recipe is specifically designed to be nut-free, making it suitable for those with nut allergies.
What is the recommended oven temperature for baking this cake?
The oven should be preheated to 350°F (175°C).
How many cake pans are needed for this recipe?
This recipe requires three 9-inch round cake pans.
How long should the carrot cake bake?
Bake the cake for approximately 35 minutes or until a toothpick inserted in the center comes out clean.
What are the ingredients for the cream cheese frosting?
The frosting consists of 1/4 cup softened butter, 8 ounces of softened cream cheese, and 1 lb of sifted powdered sugar.
How many eggs are required for the batter?
You will need 4 large eggs, which should be beaten and added one at a time.
Does this recipe use oil or butter in the cake batter?
This recipe uses 1 1/2 cups of oil for the cake batter rather than butter.
How many carrots should I grate for this recipe?
The recipe calls for 3 cups of fully packed grated carrots.
What type of flour is recommended?
The recipe specifies 2 cups of sifted all-purpose flour.
How much sugar goes into the cake batter?
The cake batter requires 2 cups of sugar.
How much baking soda is used in this recipe?
You will need 2 teaspoons of baking soda.
Is there cinnamon in the Nut-Free Carrot Cake?
Yes, the recipe includes 2 teaspoons of ground cinnamon.
How long should the cakes cool in the pans?
The cakes should cool in the pans for 10 minutes before being transferred to wire racks.
What is the calorie count per serving?
Each serving contains approximately 200 calories.
How much fat is in a single serving of this cake?
There is approximately 9.4g of fat per serving.
What is the protein content per serving?
Each serving provides about 1.9g of protein.
How many carbohydrates are in one serving?
There are 28.1g of carbohydrates per serving.
Should the butter and cream cheese for the frosting be cold?
No, both the butter and the cream cheese should be softened to ensure a smooth and creamy frosting.
When should I add the vanilla extract?
The vanilla extract should be folded into the batter along with the grated carrots after the dry ingredients have been mixed in.
How do I assemble the layers of the cake?
Frost the top of the first layer, stack the second layer and frost it, then repeat with the third layer and cover the top and sides of the entire cake.
What is the first step in making the cake batter?
The first step is to whisk together the oil and sugar in a large mixing bowl until well combined.
Do I need to sift the powdered sugar for the frosting?
Yes, sifting the powdered sugar helps ensure the frosting reaches a smooth, spreadable consistency without lumps.
Can I use a different size pan?
The instructions are specifically for three 9-inch round pans; using other sizes may require adjusting the baking time.
Is there salt in this recipe?
Yes, a pinch of salt is included in the dry ingredients.
What is the texture of this carrot cake?
The cake is described as having a soft, tender crumb and being delightfully moist.
How should the pans be prepared?
The three 9-inch round cake pans should be greased and floured before pouring in the batter.
Is this recipe suitable for a gathering?
Yes, its three-layer presentation and nut-free status make it a great choice for family gatherings and parties.
Can the frosting be made in a mixing bowl?
Yes, the butter and cream cheese should be beaten together in a mixing bowl until creamy before adding the sugar.
What happens if I overmix the batter?
The instructions recommend mixing the dry ingredients 'just until combined' to maintain a tender crumb; overmixing can make the cake tough.
How do I ensure the carrots are distributed evenly?
Gently fold the grated carrots and vanilla extract into the batter until they are evenly distributed.