Few desserts have the universal appeal of a well-made carrot cake. Its warm spices, soft crumb, and just-barely-sweet cream cheese frosting make it an irresistible treat for any occasion. However, most recipes contain nuts or pineapple (or both), and not everyone enjoys those additions. In my experience, very few people prefer them! Enter this nut-free, pineapple-free carrot cake recipe that proves simplicity can be spectacular. It’s moist, tender, and packed with just the right balance of flavor and texture to become your new favorite dessert.
Imagine biting into a cake so soft it practically melts in your mouth. The aroma of cinnamon and vanilla wafts through the air as you lift your fork. With the first bite, you’re greeted by a rich, perfectly balanced spices and sweetness that pairs beautifully with the luscious cream cheese frosting. Close your eyes for a moment and savor it — the flavors dance on your palate, and the velvety texture makes each bite feel like a hug in dessert form.
This recipe is proof that you don’t need add-ins like nuts or pineapple to make an unforgettable carrot cake. By focusing on the essentials — fresh carrots, a delicate blend of spices, and high-quality ingredients — the cake stays true to its roots while being accessible to those with allergies or specific taste or texture preferences. The result? A classic dessert that’s wonderfully inclusive and entirely delicious.
The cream cheese frosting deserves a spotlight of its own. Smooth and tangy with just the right amount of sweetness, it’s the perfect partner to the moist cake beneath. Whether you prefer a generous layer that envelopes the entire cake or a simple swipe across the top, the frosting elevates every bite into something extraordinary. Together, the cake and frosting create a symphony of flavors and textures that’s hard to beat.
Whether you’re making this cake for a special celebration or a cozy weekend indulgence, it’s guaranteed to bring smiles to the table. With its tender crumb and nostalgic flavors, this carrot cake is a testament to the beauty of keeping things simple. Each bite is a harmonious blend of warm spices, natural sweetness, and creamy frosting that makes it impossible to resist. No matter the occasion, this dessert will have everyone savoring every forkful — no nuts, no pineapple, just pure, delicious joy.
Looking for other desserts recipes? Try our other family favourites: Apple Crisp, Cinnamon Rolls, and if you’ve got leftover rice, the BEST, Old Fashioned Rice Pudding!
Carrot Cake
Ingredients
Cake
Wet Ingredients
- 4 eggs large
- ½ cup applesauce see notes
- ¾ cup vegetable oil see notes
- 1 cup white sugar
- 1 cup brown sugar
- 2 tsp vanilla extract
Dry Ingredients
- 2 cups all-purpose flour
- 2 tsp baking soda
- 2 tsp baking powder
- 2 tsp ground cinnamon
- ½ tsp salt
- 3 cups grated carrots
Frosting
- 1 cup butter softened
- 16 oz cream cheese 2 boxes, softened
- 1 tsp vanilla extract
- 4 cups icing sugar or powdered sugar
Instructions
- Preheat oven to 350° F.
- Grease and flour a 9x13 inch pan.
- In a large bowl, beat together 4 eggs, ½ cup applesauce, ¾ cup vegetable oil, 1 cup white sugar, 1 cup brown sugar, and 2 tsp vanilla extract.
- In a smaller bowl, mix together 2 cups all-purpose flour, 2 tsp baking soda, 2 tsp baking powder, 2 tsp ground cinnamon, and ½ tsp salt.
- Fold flour mixture into egg mixture, stir until thoroughly combined. Stir in 3 cups grated carrots. Pour into prepared pan.
- Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake has no uncooked batter on it.
- Remove from oven and let cool in pan for 10 minutes. Leave in the pan or turn out onto a wire rack. Cool completely before frosting
To Make Frosting:
- In a large mixing bowl, cream together softened butter and cream cheese, then add 1 tsp vanilla extract and confectioners' sugar, 1 cup at a time. Beat until the mixture is smooth and creamy. Frost the cooled cake.
Notes
Nutrition
Authentic Recipes
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