Nut-free Carrot Cake
Prep time
Cook time
Total time
No nuts. No raisins. This is a cakey carroty carrot cake.
Recipe type: Dessert
Serves: 20
  • 1½ cups vegetable oil
  • 2 cups granulated sugar
  • 4 eggs
  • 2 Tbsp Pumpkin Pie spice
  • 1 tsp salt
  • 2 tsp baking soda
  • 2 cups All-Purpose Flour
  • 3 cups finely grated carrots
  • For the icing:
  • ½ cup butter, softened
  • (1) 8-ounce package cream cheese, softened
  • ¼ tsp salt
  • 2 tsp vanilla
  • 2½ cups confectioners' sugar
  • Additional milk as necessary
  1. Preheat the oven to 350°F. Spray a 9" x 13" pan with cooking spray (or two 9-inch round layer pans) .
  2. Beat the eggs into the oil and then beat in the sugar, salt, and spices. Mix the flour with the baking soda, and stir in. Add the carrots and mix until just blended. Pour into the prepared pan(s).
  3. Bake the cake(s) for 35 to 40 minutes, or until an inserted knife comes out clean. Allow to cool completely before frosting.
  4. For the frosting:
  5. Beat the butter and cream cheese together until smooth.
  6. Add the salt and vanilla and beat in with the sugar.
  7. Add a teaspoon of milk if the frosting is too stiff to spread; add additional sugar if it's too thin.
Recipe by StreamingGourmet at