Introduction

This moist carrot cake is warmly spiced and packed with finely shredded carrots, making it flavorful enough to enjoy without any frosting. It offers a tender crumb and just the right sweetness, perfect for breakfast, snack time, or a simple dessert.

Moist Carrot Cake No Frosting Recipe - Recipe Image

Ingredients

1.75 cups oil (neutral flavor vegetable oil recommended)
2.25 cups sugar
4 eggs (room temperature, about 70°F)
2.25 cups all-purpose flour
1.25 tsp baking powder
1 tsp baking soda
1.5 tsp cinnamon
0.25 tsp ground nutmeg
0.25 tsp salt
2 cups finely shredded carrots

Instructions

Step 1: Preheat the oven to 350°F and grease a 9×13 inch baking pan thoroughly with oil or cooking spray to prevent sticking and ensure even browning. Set aside.
Step 2: In a large mixing bowl, whisk together the oil and sugar until the mixture is well combined and slightly lighter in color, about 1-2 minutes. Add the eggs one at a time, mixing well after each addition until pale and fluffy.
Step 3: In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt to fully combine and distribute the spices evenly.
Step 4: Pour the dry ingredients into the wet egg mixture and stir just until combined; avoid overmixing to keep the cake tender. A few lumps in the batter are okay.
Step 5: Fold in the finely shredded carrots until evenly distributed. Pour the batter into the prepared pan and smooth the top gently.
Step 6: Bake for 50-60 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs but no wet batter. The cake should be golden brown and spring back when lightly touched.
Step 7: Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely. Allow at least 30 minutes before slicing to set the crumb properly.

Tips & Variations

Use freshly grated carrots from whole carrots rather than pre-shredded to keep the cake moist and evenly textured.
Substitute melted butter or coconut oil for vegetable oil; butter will give a denser cake while coconut oil adds subtle tropical notes.
Mix half brown sugar with white sugar for a richer, molasses-like flavor.
For vegan options, replace each egg with ¼ cup applesauce, mashed banana, or a flax egg (1 tbsp ground flaxseed + 3 tbsp water).
Add other warm spices like ginger or allspice (start with ¼ tsp) alongside cinnamon for more complexity.
Serve with a dusting of powdered sugar, whipped cream, vanilla ice cream, or a simple cream cheese spread if desired.

Storage

Store the cake covered at room temperature in an airtight container or wrapped in plastic wrap for up to 3 days. In warm environments, refrigerate for up to a week but note it may dry out sooner. For longer storage, freeze individual slices wrapped tightly in plastic wrap inside a freezer bag for up to 3 months. Thaw frozen slices at room temperature for about 30 minutes before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pre-shredded carrots instead of fresh?

Freshly grated carrots are best for moisture and texture. Pre-shredded carrots tend to be drier and won’t blend as well, which can result in a drier cake with uneven texture.

How do I know when the carrot cake is done?

Insert a toothpick in the center of the cake after 50 minutes of baking. It should come out with just a few moist crumbs and no wet batter. The cake will be golden brown and spring back slightly when gently pressed.

Moist Carrot Cake No Frosting Recipe

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★★★★★

4.6 from 71 reviews

A moist and flavorful carrot cake recipe bursting with finely shredded carrots, warm cinnamon, and nutmeg. This no-frosting carrot cake is perfectly tender, naturally sweet, and easy to make with simple pantry staples. Ideal for breakfast or an afternoon snack, it’s impressive enough for any occasion without the fuss of frosting.

Author: Daniel
Prep Time: 20 minutes
Cook Time: 55 minutes
Total Time: 1 hour 15 minutes
Yield: 8 slices 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

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

Additional

2 cups finely shredded fresh carrots

Instructions

Prepare Pan and Preheat Oven: Heat the oven to 350°F. Grease a 9×13 inch baking pan with oil or cooking spray, ensuring the bottom and sides are coated evenly to prevent sticking and allow even browning. Set aside.
Combine Oil, Sugar, and Eggs: In a large mixing bowl, whisk together the oil and sugar until well combined and slightly lighter in color, about 1-2 minutes. Add the eggs one at a time, mixing well after each addition to achieve a pale, slightly fluffy, uniform batter.
Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt to evenly distribute the leavening and spices, preventing pockets of intense cinnamon flavor.
Combine Wet and Dry Ingredients: Pour the dry ingredient mixture into the wet batter and stir gently until just combined. Avoid overmixing to prevent a tough cake; a few lumps are okay.
Add Carrots and Bake: Fold in the finely shredded carrots evenly. Pour into the prepared pan and smooth the surface 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 with a slight spring back when touched.
Cool and Serve: Let the cake cool in the pan for 10 minutes, then invert onto a wire rack to cool completely, at least 30 minutes, before slicing to ensure clean cuts and proper crumb set.

Notes

Use fresh, finely shredded carrots grated on medium holes for best moisture and texture.
Substitute oil with melted butter or coconut oil for flavor variations.
Sugar can be replaced with half white and half brown sugar for deeper flavor.
Eggs can be substituted with applesauce, mashed banana, or flax eggs for vegan options, affecting texture slightly.
Gluten-free flour blends can replace all-purpose flour on a 1:1 basis; whole wheat flour should be limited to half the flour amount to avoid heaviness.
Additional spices like ginger or allspice can be added at ¼ tsp each for extra warmth.
Do not overmix batter to avoid dense, tough cake.
Check doneness with a toothpick to avoid overbaking and dryness.
Cool completely before slicing to prevent crumbling.
Store covered at room temperature up to 3 days or refrigerated up to 1 week.
Freeze individual slices wrapped tightly for up to 3 months.