Carrot Cake Recipe No Raisins
This Carrot Cake Recipe No Raisins skips the raisins for a smoother bite, focusing on fresh grated carrots, warm spices like cinnamon and nutmeg, and optional chopped nuts for texture. The moist cake is easy to make and pairs perfectly with a creamy, tangy cream cheese frosting. A delicious, no-raisin twist on the classic dessert that’s great for any occasion.
Equipment
- 2 mixing bowls
- Electric mixer (or whisk)
- Spatula
- Box grater (for carrots)
- Measuring cups and spoons
- Two 9-inch round cake pans
- Cooling rack
- Offset spatula (for frosting)
Ingredients
For the Cake:
- 1/2 cup granulated sugar
- 1 1/2 cups packed light or dark brown sugar
- 1 cup vegetable oil or melted coconut oil
- 4 large eggs at room temperature
- 3/4 cup smooth unsweetened applesauce
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon pure vanilla extract
- 2 1/2 cups all-purpose flour spooned and leveled
- 2 cups chopped pecans or walnuts use 1 cup for the batter, reserve 1 cup for topping
- 2 cups freshly grated carrots about 4 medium carrots
For the Cream Cheese Frosting:
- 1 cup unsalted butter softened
- 1 8-ounce / 227g block cream cheese, room temperature
- 4 to 5 cups powdered sugar to taste and consistency
- 1 teaspoon vanilla extract
Instructions
Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease and line your baking pan(s) with parchment paper for easy removal. Set aside.
Mix the Wet Ingredients:
- In a large bowl, whisk together the granulated sugar, brown sugar, oil, eggs, applesauce, and vanilla extract until smooth and well combined.
Combine the Dry Ingredients:
- In a separate bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
Make the Batter:
- Gradually stir the dry ingredients into the wet ingredients using a spatula or mixer on low speed until just combined. Be careful not to overmix. Fold in the grated carrots and 1 cup of chopped nuts.
Bake the Cake:
- Pour the batter into the prepared pan(s) and spread evenly. Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean. If using round pans, check a few minutes earlier. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before frosting.
Make the Frosting:
- In a large bowl, beat the softened butter and cream cheese together until smooth and creamy. Gradually add powdered sugar, 1 cup at a time, until you reach your desired sweetness and consistency. Add the vanilla extract and beat until fluffy.
Frost the Cake:
- Once the cake has cooled completely, spread the frosting generously over the top (and sides if layering). Use an offset spatula for a smooth finish.
Garnish and Serve:
- Sprinkle the remaining 1 cup of chopped nuts over the top of the frosted cake for a crunchy garnish. Slice and serve. Store leftovers in the refrigerator for up to 5 days.
Notes
Nutrition Facts Of Carrot Cake Recipe No Raisins
| Nutrition | Amount |
|---|---|
| Calories | 560 |
| Fat | 32g |
| Saturated Fat | 10g |
| Cholesterol | 85mg |
| Sodium | 320mg |
| Carbohydrates | 65g |
| Fiber | 2g |
| Sugar | 45g |
| Protein | 5g |
