Moist Carrot Cake No Frosting Recipe

Introduction

This moist carrot cake is wonderfully spiced and packed with finely shredded carrots, giving it natural sweetness and tenderness without the need for frosting. It’s perfect for a simple dessert, an afternoon snack, or even breakfast with your coffee.

Ingredients

• 1.75 cups vegetable oil (Wesson recommended for neutral flavor)
• 2.25 cups sugar
• 4 eggs (room temperature, about 70°F)
• 2.25 cups all-purpose flour (King Arthur brand preferred)
• 1.25 teaspoons baking powder
• 1 teaspoon baking soda
• 1.5 teaspoons cinnamon
• 0.25 teaspoon ground nutmeg
• 0.25 teaspoon salt
• 2 cups finely shredded carrots

Instructions

1. Step 1: Preheat your oven to 350°F. Grease a 9×13 inch baking pan thoroughly with oil or cooking spray, coating the bottom and sides evenly to prevent sticking and promote even browning. Set aside.
2. Step 2: In a large mixing bowl, whisk together the vegetable oil and sugar until the mixture lightens in color and is well combined, about 1-2 minutes. Add the room temperature eggs one at a time, mixing well after each addition to emulsify the batter evenly. The mixture should appear pale and slightly fluffy.
3. Step 3: In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Mixing the dry ingredients separately ensures even distribution of spices and leavening agents.
4. Step 4: Gradually pour the dry ingredient mixture into the wet mixture from Step 2. Stir gently until just combined; avoid overmixing to keep the texture tender. It’s okay if a few lumps remain.
5. Step 5: Fold in the finely shredded carrots evenly throughout the batter. Pour the batter into the prepared pan, smoothing the top gently. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs but no wet batter. The cake should be golden brown and spring back lightly when touched.
6. Step 6: Remove the cake from the oven and let it cool in the pan for about 10 minutes to set its structure. Then turn the cake out onto a wire rack and allow it to cool completely, at least 30 minutes, before slicing to ensure clean pieces.

Tips & Variations

• Use fresh, medium-fine grated carrots for the best texture and moisture; avoid pre-shredded carrots as they tend to be drier.
• Substitute vegetable oil with melted butter for a denser texture or melted coconut oil for a subtle tropical twist.
• Replace white sugar with half or all brown sugar to add a deeper molasses flavor.
• For egg substitutes, try ¼ cup applesauce, mashed banana, or flax eggs (1 tbsp ground flaxseed mixed with 3 tbsp water per egg).
• Try mixing in other spices like ginger, allspice, or extra nutmeg with cinnamon to tailor the flavor to your preference.
• Serve with a dollop of whipped cream, vanilla ice cream, or a simple cream cheese spread for extra indulgence without messy frosting.

Storage

Store the cake covered with plastic wrap or in an airtight container at room temperature for up to 3 days. In warmer climates, refrigeration up to a week is possible but may dry the cake faster. For longer storage, freeze individual slices wrapped tightly in plastic and stored in a freezer bag for up to 3 months. Thaw frozen slices at room temperature for about 30 minutes before serving. This cake tastes great cold or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

What kind of carrots should I use?

Use fresh, medium-finely shredded carrots for the best moisture and texture. Avoid pre-shredded carrots as they tend to be drier and don’t incorporate as well into the batter.

Can I make this cake vegan?

Yes, by substituting eggs with flax eggs or using applesauce or mashed banana for each egg, and using melted coconut oil or a vegan butter substitute instead of vegetable oil, you can make a vegan-friendly version of this carrot cake.

Moist Carrot Cake No Frosting Recipe

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★★★★★

4.8 from 90 reviews

This Moist Carrot Cake No Frosting recipe features a tender, spiced cake bursting with finely shredded carrots and warm cinnamon and nutmeg. Perfectly moist and flavorful enough to enjoy on its own, it is ideal for breakfast, a sweet snack, or a simple dessert without the hassle of frosting. The recipe is straightforward, uses common pantry ingredients, and creates a delightful carrot cake that travels well and pairs beautifully with coffee or tea.

• Author: Yana
• 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 1x2x3x

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 recommended)
• 1.25 tsp baking powder
• 1 tsp baking soda
• 1.5 tsp cinnamon
• 0.25 tsp ground nutmeg
• 0.25 tsp salt

Main Ingredient

• 2 cups finely shredded fresh carrots (medium-sized holes grater)

Instructions

1. Prepare Pan and Preheat Oven: Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan with oil or cooking spray, coating the bottom and sides evenly to prevent sticking and promote even browning. Set aside.
2. Combine Oil, Sugar, and Eggs: In a large mixing bowl, whisk together the vegetable oil and sugar for about 1-2 minutes until the mixture is well combined and slightly lighter in color. Add the room temperature eggs one at a time, mixing thoroughly after each addition to emulsify the batter and create a pale, slightly fluffy mixture.
3. Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt until evenly combined. This step ensures consistent flavor and proper leavening.
4. Combine Wet and Dry Ingredients: Gradually pour the dry ingredients into the wet mixture. Stir gently until just combined, taking care not to overmix since that can make the cake tough. A few lumps in the batter are acceptable.
5. Add Carrots and Bake: Fold the finely shredded carrots into the batter until evenly distributed. Pour the batter into the greased baking pan and smooth the top gently. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs but no wet batter. The cake should be golden brown and spring back when lightly pressed.
6. Cool and Serve: Remove the cake from the oven and let it cool in the pan for 10 minutes to set the structure. Then, transfer it onto a wire rack to cool completely for at least 30 minutes before slicing. This helps the crumb settle so the slices hold together nicely.

Notes

• Use fresh, finely shredded carrots for optimal moisture and texture; avoid pre-shredded carrots as they tend to be drier.
• Do not overmix batter after adding flour to prevent a dense cake; stir just until dry ingredients disappear.
• Check doneness with a toothpick; it should come out with moist crumbs, not wet batter.
• Cool the cake completely before slicing to avoid crumbling.
• Optional substitutions: melted butter or coconut oil for oil; brown sugar or half brown sugar for white sugar; applesauce, mashed banana, or flax eggs for eggs to make it vegan; gluten-free flour blend for all-purpose flour; additional spices like ginger or allspice can be added for more warmth.
• Store at room temperature up to 3 days or refrigerate up to a week; freeze individual slices for up to 3 months.
• Serve with optional whipped cream, vanilla ice cream, or a simple cream cheese spread.

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