To Die for Nutless Carrot Cake
Indulge in the cozy, nostalgic flavors of this "To Die For Nutless Carrot Cake," a dessert that captures all the warmth and spice you love in a classic carrot cake—without the nuts. Perfectly moist thanks to the addition of unsweetened applesauce and crushed pineapple, this nut-free version is layered with fluffy cream cheese frosting, making it a crowd-pleaser for any occasion. With fragrant spices like cinnamon, nutmeg, and ginger infusing every bite, and a prep time of just 25 minutes, it’s a straightforward recipe that's ideal for holidays, birthdays, or weekday treats. Whether you’re catering to nut allergies or simply want a nut-free dessert, this is the ultimate carrot cake for everyone to savor!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1.5 cups granulated sugar
- 0.5 cups brown sugar, packed
- 2 teaspoons baking powder
- 1 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 0.5 teaspoons ground nutmeg
- 0.5 teaspoons ground ginger
- 0.5 teaspoons salt
- 4 eggs
- 1 cup vegetable oil
- 0.5 cups unsweetened applesauce
- 2 teaspoons vanilla extract
- 3 cups shredded carrots
- 0.75 cups crushed pineapple, drained
- 8 ounces cream cheese, softened
- 0.5 cups unsalted butter, softened
- 3 cups powdered sugar, sifted
- 1 teaspoon vanilla extract (for frosting)
Instructions
Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
In a separate bowl, beat the eggs until light and fluffy. Add the vegetable oil, applesauce, and vanilla extract, and whisk until well combined.
Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Do not overmix.
Fold in the shredded carrots and crushed pineapple until evenly distributed.
Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted in the center of the cakes comes out clean.
Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
To make the cream cheese frosting, beat together the cream cheese and butter until smooth and creamy. Gradually mix in the powdered sugar, then add the vanilla extract and beat until fluffy.
Once the cakes are completely cooled, spread a layer of frosting on top of one cake layer. Place the second layer on top and frost the entire cake with the remaining frosting.
Slice, serve, and enjoy your nutless carrot cake!
Nutrition Facts
Calories |
7887 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 406.6 g | 521% | |
| Saturated Fat | 145.1 g | 726% | |
| Polyunsaturated Fat | 134.4 g | ||
| Cholesterol | 1253 mg | 418% | |
| Sodium | 4668 mg | 203% | |
| Total Carbohydrate | 1040.8 g | 378% | |
| Dietary Fiber | 25.1 g | 90% | |
| Total Sugars | 821.9 g | ||
| Protein | 70.9 g | 142% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 684 mg | 53% | |
| Iron | 21.1 mg | 117% | |
| Potassium | 2046 mg | 44% | |
*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.
