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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.

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 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.

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

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