Nut-Free Carrot Cake with Cream Cheese Frosting
This delightful nut-free carrot cake is moist, flavorful, and topped with a rich cream cheese frosting that perfectly complements the sweetness of the carrots. It's a great dessert for gatherings, ensuring everyone can enjoy a slice without worry about nut allergies.
Cuisine: American
Cooking time: 50 minutes
Serves: 12
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 cup brown sugar
- 1 cup grated carrots
- 1 cup vegetable oil
- 3 large eggs
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 8 ounces cream cheese, softened
- 1/2 cup butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- 1. Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
- 2. In a large mixing bowl, combine the all-purpose flour, granulated sugar, brown sugar, baking powder, cinnamon, and salt.
- 3. In another bowl, whisk together the vegetable oil and eggs until well combined. Stir in the grated carrots.
- 4. Pour the wet ingredients into the dry ingredients and mix until just combined, being careful not to overmix.
- 5. Divide the batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- 6. While the cakes are cooling, prepare the cream cheese frosting by beating the softened cream cheese and butter together until smooth. Gradually add the powdered sugar and vanilla extract, mixing until creamy.
- 7. Once the cakes are completely cooled, spread a layer of cream cheese frosting on top of one cake layer, place the second layer on top, and frost the top and sides of the cake.
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