Community Pick
Nut-Free Carrot Cake
"I won a Blue Ribbon for this cake in 1986 at the Ohio State Fair."
photo by Ashley Cuoco
- Ready In:
- 45mins
- Ingredients:
- 12
- Serves:
-
16
ingredients
- 1 1⁄2 cups oil
- 2 cups sugar
- 4 eggs
- 2 cups flour
- 2 teaspoons baking soda
- 1 pinch salt
- 3 cups grated carrots (fully packed)
- 2 teaspoons cinnamon
- 1 teaspoon vanilla
-
Icing
- 1⁄4 cup butter
- 8 ounces cream cheese
- 1 lb powdered sugar
directions
- Beat oil and sugar, then add eggs.
- Add and mix the rest of the cake ingredients in the order given Beat for 1 minute.
- Pour into 3 9-inch cake pans.
- Bake at 350°F for 35 minutes.
- Icing: Mix butter and cream cheese together until smooth, then add sugar a little at a time.
- Beat until smooth.
Questions & Replies
-
What flour do I use? All purpose or self rising?
Reviews
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thank you!!! moist and tasty. my family loves it:-)...however i read the reviews after making one and found that by adding nutmeg, clove and replacing half a cup of oil for apple sauce it was the best carrot cake ever!!!...oh i also threw in a hand full of raisins.<br/>one proplem i have is that once cut the layers slide of to side which spoils the look!!! but not the taste......any tips for making it stay together. -
Being a creature of habit, it took me a long time to switch Carrot Cake recipes. This one's even better than my best.<br/><br/>For the cake, I reduced the Cinnamon by a teaspoon and Sugar to 1 Cup. I added 3/4 Cup of crushed Walnuts and boy did it turn out nice, spongy, soft, moist and delightful!<br/><br/>For Icing, I added half tsp of Cinnamon into the Icing Sugar and grated 1 lemon's zest into the mixture. I also added a tsp of Vanilla. Made the cake uber heavenly!<br/><br/>My staff at work loved it so much they are requesting for it to be an "incentive" to doing better.<br/>Great recipe!<br/> -
Loved this recipe! It was easy and it was my first time making carrot cake. I haven't tried it but it was a hit at my house. Will make again! Would taste great as cupcakes too -
Had an overabundance of carrots so was looking for a good carrot cake recipe as DH loves it and I also needed to make cupcakes for 2 church functions. Nice taste, but found 1 1/2 C of oil way too much. Made first batch as is according to the recipe, the cupcakes fell after coming out of the oven...and DH thought they were underdone, so baked next pan longer-same thing... Made a 2nd batch with only 1 C of oil, and also didn't pack the grated carrot. Perfect! Big difference between the 1st & 2nd batch. They raised up nicely and didn't fall, better texture, didn't taste underdone, DH gave his approval on the 2nd batch.
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I replace half the oil with applesauce and it still tasted pretty oily. I can't image making the recipe as is. As a side note, I'd add more cinnamon, nutmeg, and cloves. It didn't seem like it had much flavor.
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Tweaks
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RAISINS!!!!!!! -
This was easy to follow and I had all the ingredients in my pantry (well almost all, I had to get the convection sugar and cream cheese). I substituted the oil with cold pressed coconut oil for flavor and a dash of nutmeg but that wasn't needed because this cake came out perfect. Baked quickly and I was pleased with the frosting that Ive struggled in the past to get right- hehe. I will be saving this one for future use. I used the pulp from my carrots when I juiced- that way I am maximizing the use of my carrots. -
Added crushed pineapple to the carrot mix for 3 cups. Yummy!
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Fresh lemon juice in the frosting. Also missed a little fresh ginger in the batter
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I added an additional 1/4 tsp of cinnamon
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