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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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Keywords: carrot cake, no frosting, moist carrot cake, easy carrot cake recipe, cinnamon carrot cake, spiced carrot cake, simple carrot cake

Find it online: https://thehungrymason.com/moist-carrot-cake-no-frosting-recipe/