Simple Carrot Cake Recipe Without Frosting

Carrot cake recipe without frosting is a rich, moist, and naturally sweet dessert made using shredded carrots, warm spices, and chopped nuts. My Baking Addiction shares an easy method that delivers soft texture and deep flavor in every bite.

This delicious carrot cake recipe without frosting has become a favorite in my kitchen. I’ve made it several times now, and each time, it turns out beautifully.

I like to make small changes like using brown sugar or adding raisins. I’ll now walk through this carrot cake recipe without frosting step-by-step, sharing exactly how I prepare it from scratch in my own way.

Carrot Cake Recipe Without Frosting

Carrot cake without frosting is a moist, flavorful dessert made with freshly grated carrots, warm spices like cinnamon and nutmeg, and a tender crumb that holds together beautifully.

It’s naturally sweet with a subtle earthiness from the carrots, balanced by a soft texture created by a blend of oil, eggs, and applesauce. The addition of chopped nuts like walnuts or pecans adds a slight crunch and depth of flavor.

Without frosting, the carrot cake recipe without frosting stands out for its wholesome simplicity, making it lighter and easier to enjoy as a snack, breakfast treat, or healthier dessert option any time of day.

How To Prepare Carrot Cake Recipe Without Frosting?

Preparation Time: 15 minutes

Cooking Time: 45 minutes

Total Time: 60 minutes

Course: Dessert / Snack

Difficulty: Easy

Cuisine: American

Yield: 10 servings

Equipment Needed

• Mixing bowls
• Measuring cups and spoons
• Grater or food processor (for shredding carrots)
• Whisk or electric mixer
• 9-inch round cake pan
• Cooling rack
• Spatula

Ingredients

• 2 cups all-purpose flour
• 1 ½ teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon salt
• 1 ½ cups granulated sugar
• ¾ cup vegetable oil (or any neutral oil)
• 3 large eggs
• 2 cups finely shredded carrots (about 3-4 medium carrots)
• ½ cup chopped walnuts or pecans
• 1 teaspoon vanilla extract
• ½ cup unsweetened applesauce

How To Make Carrot Cake Recipe Without Frosting

1. First things first, get your oven warmed up to 350°F (175°C). While that’s heating, grab a 9-inch round cake pan. Lightly grease it with some butter or oil, then sprinkle a little flour over it or if you prefer, line it with parchment paper. This little step will save you from any sticky situations later!

2. In a medium bowl, sift together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. I like to take a moment here to really enjoy those warm spices they make the kitchen smell amazing! Set this mix aside for now.

3. Now, in a larger bowl, whisk together the sugar and oil until they’re nicely combined. Add your eggs one at a time, beating well after each one this helps make the cake super fluffy. Stir in the vanilla extract and applesauce until everything is smooth and inviting.

4. Time to fold in those shredded carrots and chopped nuts. These add such great texture and flavor! Slowly add your dry ingredients into the wet mixture, folding gently until just combined. Don’t overdo it here you want your cake to stay nice and tender.

5. Pour the batter into your prepared pan and spread it out evenly. Pop it into the oven and bake for about 40-45 minutes. You’ll know it’s done when a toothpick comes out clean if you can resist peeking!

6. Let the cake cool in the pan for 10 minutes before transferring it to a rack to cool completely. Then, dig in and enjoy every bite!

Nutrition Facts Of Carrot Cake Recipe Without Frosting

Nutrition	Amounts
Calories	320
Total Fat	16g
Saturated Fat	2g
Cholesterol	50mg
Sodium	260mg
Total Carbohydrates	43g
Sugars	27g
Protein	4g

Serving Suggestions Carrot Cake Recipe Without Frosting

This carrot cake without frosting pairs wonderfully with a variety of light accompaniments. Enjoy a slice alongside a scoop of vanilla ice cream for a balanced blend of warm spices and cool creaminess.

For a wholesome touch, serve carrot cake recipe without frosting with a spoonful of plain or flavored yogurt.

You can also slice it thinly and toast it lightly for a crisp edge, then enjoy with a spread of nut butter or fruit preserves. It makes a delicious addition to afternoon tea or a weekend breakfast platter.

Tips And Variations

✔ Nuts: Swap walnuts with pecans or omit them for a nut-free cake.

✔ Sweetness: Adjust sugar levels based on preference; consider using brown sugar for a deeper flavor.

✔ Moisture: Applesauce keeps the cake moist; for a richer taste, substitute with Greek yogurt.

✔ Spices: Add a pinch of ground ginger or cloves to enhance the warm spice profile.

✔ Carrots: Use finely grated carrots to ensure even baking and a smooth texture.

Health Benefits Of Carrot Cake Without Frosting

1. Rich in Vitamins and Antioxidants

The carrots in the cake are high in beta-carotene, which the body converts into vitamin A, essential for healthy vision, skin, and immune function. Carrots also contain antioxidants that help protect cells from damage caused by free radicals.

2. Heart-Healthy Fats from Nuts

Walnuts or pecans provide a good source of omega-3 fatty acids, which support heart health, reduce inflammation, and may lower cholesterol levels. They also contain protein, fiber, and essential minerals like magnesium and zinc.

3. Lower in Fat

Using unsweetened applesauce in place of some of the oil helps reduce the cake’s overall fat content while still maintaining moisture. This makes the cake lighter and better suited for those looking to reduce saturated fat intake.

4. Good Source of Dietary Fiber

Thanks to the carrots, nuts, and whole ingredients, this carrot cake provides a modest amount of fiber, which supports digestion, helps maintain blood sugar levels, and keeps you feeling fuller longer.

5. No Frosting = Reduced Sugar and Calories

Traditional cream cheese frosting adds a significant amount of sugar and fat. By skipping the frosting, this cake becomes a healthier dessert option with fewer calories and less added sugar, making it more suitable for those watching their sugar intake.

Additions For Make More Delicious

◆ Crushed Pineapple – Adding about half a cup of well-drained crushed pineapple not only increases moisture, making the cake incredibly tender, but also adds a gentle sweetness and a hint of tropical flavor that pairs wonderfully with the warm spices.

◆ Shredded Coconut – Mixing in shredded coconut gives the cake a subtle chewiness and a slightly nutty, sweet flavor that adds complexity and a delightful texture contrast to the softness of the cake.

◆ Raisins or Currants – Incorporating raisins or currants provides little bursts of natural sweetness and a pleasant chew, which balances the cake’s softness and enhances its overall flavor profile.

◆ Orange Zest – Adding a teaspoon of fresh orange zest introduces a bright, citrusy aroma and flavor that cuts through the sweetness and spices, giving the cake a fresh and vibrant twist.

◆ Ground Ginger – Including a pinch or up to half a teaspoon of ground ginger adds warmth and depth to the spice blend, making the flavor richer and more complex, while complementing the cinnamon and nutmeg beautifully.

How Long Will This Carrot Cake Stay Fresh?

Without frosting, the cake stays fresh for about 2-3 days at room temperature when stored in an airtight container. Refrigeration can extend its freshness up to one week but may slightly dry out the cake if not wrapped properly.

For longer storage, freezing is best wrap slices individually in plastic wrap and foil, then freeze for up to three months.

Can I Use Whole Wheat Flour Instead Of All-Purpose Flour?

Yes, substituting whole wheat flour is possible but will change the cake’s texture and flavor slightly. Whole wheat flour makes the cake denser and adds a nuttier taste.

To keep it lighter, you might try using half whole wheat and half all-purpose flour. Adding a bit more moisture like extra applesauce or a splash of milk can help balance the denser flour.

Storage Instructions

When I store carrot cake without frosting, I like to keep it simple to maintain its moisture and freshness. I usually let the cake cool completely, then wrap it tightly in plastic wrap or place it in an airtight container.

This helps prevent it from drying out. I store it at room temperature if I plan to eat it within 2-3 days. For longer storage, I keep it in the fridge, wrapped well, where it stays good for up to a week.

If I want to save carrot cake recipe without frosting even longer, I slice the cake and freeze individual pieces in airtight bags, so I can enjoy it anytime.

(FAQs) Carrot Cake Recipe Without Frosting

Conclusion

I had great success with this carrot cake recipe without frosting because the method was very easy to follow. The steps were simple and straightforward, which made the whole baking process smooth and enjoyable.

I appreciated how the ingredients came together effortlessly to create a moist and flavorful cake. Baking this carrot cake recipe without frosting was a fun experience, and I really enjoyed the final result.

It’s a perfect recipe for anyone looking for a tasty carrot cake recipe without frosting complicated instructions or difficult techniques. I’m definitely happy with how carrot cake recipe without frosting turned out!

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