Nut-Free Carrot Cake Slice
Indulge in the moist and flavorful delight of this Nut-Free Carrot Cake Slice, a perfect treat for those with nut allergies or anyone seeking a simpler take on the classic carrot cake. This easy-to-make recipe features a blend of warm spices like cinnamon and ginger, paired with shredded carrots, plump raisins, and sweet, juicy pineapple for a naturally rich flavor and moist texture. Free from nuts but full of wholesome ingredients, this cake is baked to perfection in just 35 minutes, making it an ideal option for family gatherings, snack time, or dessert. Serve it plain for a light, wholesome treat, or elevate it with a drizzle of glaze or cream cheese frosting. Whether you're catering to dietary needs or simply craving a nostalgic baked good, this nut-free recipe is sure to become a new favorite!
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 1.5 teaspoons baking powder
- 0.5 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 0.5 teaspoons ground ginger
- 0.5 teaspoons salt
- 1 cup granulated sugar
- 0.5 cups light brown sugar, packed
- 3 units large eggs
- 0.75 cups vegetable oil
- 1 teaspoon vanilla extract
- 2 cups freshly grated carrots
- 0.5 cups raisins
- 0.5 cups crushed canned pineapple, drained
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking pan and line it with parchment paper for easier removal.
In a medium-sized bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground ginger, and salt. Set aside.
In a large mixing bowl, combine the granulated sugar, brown sugar, and eggs. Beat together using an electric mixer on medium speed until the mixture is smooth and creamy.
Gradually add the vegetable oil and vanilla extract, mixing continuously until well incorporated.
Slowly add in the dry ingredients to the wet ingredients, mixing on low speed until just combined.
Fold in the grated carrots, raisins, and crushed pineapple using a spatula or wooden spoon until evenly distributed throughout the batter.
Pour the batter into the prepared baking pan and spread it out evenly using a spatula.
Bake in the preheated oven for about 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove from the oven and let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Slice the cake into squares and serve. Enjoy your nut-free carrot cake slices optionally topped with a glaze or cream cheese frosting if desired.
Nutrition Facts
Calories |
3883 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 174.9 g | 224% | |
| Saturated Fat | 27.3 g | 136% | |
| Polyunsaturated Fat | 100.8 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 3092 mg | 134% | |
| Total Carbohydrate | 572.3 g | 208% | |
| Dietary Fiber | 25.4 g | 91% | |
| Total Sugars | 387.7 g | ||
| Protein | 44.5 g | 89% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 447 mg | 34% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 2872 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
