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Nut Free Carrot Cake Final

Nut Free Carrot Cake with Cream Cheese Icing

This cake is light and flavourful without being heavy or rich. The sweetness of the shredded carrot is beautifully complimented by the cinnamon and nutmeg. This simple delicious cake is taken to another level with the addition of my cream cheese icing, which is both light and rich at the same time.
5 from 11 votes
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Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: cake, carrot cake, carrots, cream cheese icing, pineapple
Prep Time: 15 minutes
Cook Time: 25 minutes
Cooling: 1 hour
Total Time: 1 hour 40 minutes
Servings: 16
Calories: 655kcal
Author: Anneke Silva

Equipment

  • Kitchen Aid Mixer
  • Spatula
  • 9 inch Springform Pan
  • Parchment Paper

Ingredients

Carrot Cake

  • 4 large Eggs
  • 1 cup White sugar
  • 1 cup Brown sugar
  • 1 1/2 cups Avocado oil
  • 2 cups All Purpose Flour
  • 2 tsp Baking powder
  • 1 1/2 tsp Baking soda
  • 3 tsp Cinnamon
  • 1/2 tsp Nutmeg
  • 1 tsp Fine salt
  • 2 1/2 cups Grated carrot
  • 1 cup Unsweetened crushed pineapple with juices
  • 2 tsp Vanilla extract

Cream Cheese Icing

  • 1 lb Cream cheese room temperature
  • 1 cup Unsalted butter room temperature
  • 3 cups Icing sugar
  • 1 tsp Vanilla extract
US Customary - Metric

Instructions

Carrot Cake

  • Preheat your oven to 350 F.
  • Lightly grease the Springform pans and line the bottoms with parchment.
    Lightly grease the Springform pans and line the bottoms with parchment.
  • In the bowl of a mixer beat the eggs add both sugars, vanilla extract, and oil.
    In the bowl of a mixer beat the eggs add both sugars, vanilla extract, and oil.
  • Continue to beat on medium until your mixture becomes light & creamy, about 5 minutes.
    Continue to beat on medium until your mixture becomes light & creamy, about 5 minutes.
  • Add the dry ingredients to the wet and mix on medium for about 5 minutes.
    Add the dry ingredients to the wet and mix on medium for about 5 minutes.
  • Add the grated carrots and crushed pineapple to the batter and mix on medium until blended, about 3 minutes.
    Add the grated carrots and crushed pineapple to the batter.
  • Pour the finished batter into the prepared baking pans.
    Pour the finished batter into the prepared baking pans.
  • Bake for 25 min until a toothpick inserted in the middle comes out clean.
    Bake for 25 min until a toothpick inserted in the middle comes out clean.
  • Remove from the oven and cool until room temperature on a wire rack.
    Remove from the oven and cool until room temperature on a wire rack.

Cream Cheese Icing

  • Beat the cream cheese and butter on medium high until smooth, about 5 minutes.
    Beat the cream cheese and butter on medium high until smooth, about 5 minutes.
  • Reduce the heat to low and slowly beat in the icing sugar and vanilla. Increase the speed to high and continue to beat until your icing is smooth and fluffy, about 5 minutes.
    Reduce the heat to low and slowly beat in the icing sugar and vanilla. Increase the speed to high and continue to beat until your icing is smooth and fluffy, about 5 minutes.

Assembly

  • Invert your cake on a platter to ensure the top will be flat. Ice your cake as desired. I think this cake looks beautiful rustic with an unfinished edge.

Nutrition

Calories: 655kcal | Carbohydrates: 64g | Protein: 5g | Fat: 43g | Saturated Fat: 16g | Trans Fat: 1g | Cholesterol: 103mg | Sodium: 1001mg | Potassium: 171mg | Fiber: 1g | Sugar: 38g | Vitamin A: 4143IU | Vitamin C: 6mg | Calcium: 93mg | Iron: 1mg