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Easy Carrot Cake Recipe Without Nuts: A Delicious Dessert For Everyone

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Description

Carrot cake is a classic dessert loved by many. It's moist, flavorful, and perfect for any occasion. However, some people may have nut allergies or simply don't like nuts in their cake. This easy carrot cake recipe without nuts is perfect for those who want a delicious and nut-free dessert.

Prep Time

This recipe takes approximately 20 minutes of prep time.

Cook Time

The cake needs to bake for 35-40 minutes.

Ingredients

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1 1/2 cups granulated sugar
  • 1 cup vegetable oil
  • 3 large eggs
  • 2 cups grated carrots (about 3 large carrots)
  • 1 teaspoon vanilla extract
  • 1/2 cup unsweetened applesauce

Equipment

  • Measuring cups and spoons
  • Mixing bowls
  • Whisk or electric mixer
  • 9x13 inch baking pan

Method

  1. Preheat the oven to 350°F (180°C).
  2. In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, and salt.
  3. In another mixing bowl, beat the sugar, oil, and eggs together until well combined.
  4. Stir in the grated carrots and vanilla extract.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  6. Stir in the applesauce until well combined.
  7. Pour the batter into the prepared pan and smooth the top with a spatula.
  8. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
  9. Allow the cake to cool completely before slicing and serving.

Notes

  • If you prefer a cream cheese frosting, you can make one by mixing 8 oz (225 g) of softened cream cheese with 1/2 cup (115 g) of unsalted butter, 4 cups (480 g) of powdered sugar, and 1 teaspoon of vanilla extract until smooth and creamy.
  • You can also add raisins or shredded coconut to the batter if you like.

Nutrition Info

This recipe makes 12 servings. Each serving contains approximately:
  • Calories: 415
  • Total Fat: 22g
  • Saturated Fat: 3g
  • Cholesterol: 56mg
  • Sodium: 388mg
  • Total Carbohydrates: 52g
  • Dietary Fiber: 1g
  • Sugars: 35g
  • Protein: 4g

Recipes FAQ

Can I use a different type of oil?

Yes, you can use any type of neutral-flavored oil such as canola, grapeseed, or sunflower oil.

Can I use cake flour instead of all-purpose flour?

Yes, you can use cake flour instead of all-purpose flour. However, the texture may be slightly different.

Can I make this recipe into cupcakes?

Yes, you can make this recipe into cupcakes. Divide the batter evenly among 18-20 lined muffin cups and bake for 18-20 minutes.

Recipe Tips

  • Make sure to grate the carrots finely so they blend well into the batter.
  • Don't overmix the batter or the cake may become tough.
  • Allow the cake to cool completely before frosting to prevent the frosting from melting.

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