Delicious Carrot Cake Recipe: A Perfect Dessert

Hello there, fellow bakers! Today, I have a special treat for you – my mouth-watering Nutless Carrot Cake recipe! This recipe is perfect for those who want to indulge in a yummy cake without the risk of allergies, as it is nut-free, gluten-free, and dairy-free. But don’t let that fool you – this cake is no less delicious than any other.

Carrot cake has always been a classic and wholesome dessert option. Its richness in flavor and texture never fails to satisfy our sweet cravings. However, the traditional carrot cake recipe contains nuts that may be dangerous for some people or make it inaccessible to others with dietary restrictions.

That’s why I came up with my Nutless Carrot Cake recipe, which not only frees us from worries about allergic reactions but also caters to people who want to watch their dairy or gluten intake. I believe everyone should enjoy a delectable slice of cake without compromising their health or taste preference.

This recipe doesn’t skimp on flavor either, thanks to its unique blend of warm spices like cinnamon, nutmeg, and allspice. The hint of orange zest and Grand Marnier liqueur gives it a kick of citrusy sweetness that complements the natural sweetness of carrots beautifully. The cream cheese frosting adds a creamy tanginess that balances the flavors and textures perfectly.

So join me in making this scrumptious Nutless Carrot Cake and spread joy among your loved ones!

Why You’ll Love This Recipe

To-Die-For Nutless Carrot Cake
To-Die-For Nutless Carrot Cake

Listen up, cake lovers! If you’re a fan of moist, flavorful, and nut-free cakes, then this nutless carrot cake recipe is about to blow your socks off. I know it sounds almost too good to be true, but trust me when I say that my To-Die-For Nutless Carrot Cake Recipe is the real deal.

First of all, let’s address the elephant in the room: carrot cake without nuts? How can that be any good? Well, let me tell you something – using unsweetened dried shredded coconut instead of nuts in this recipe gives the cake a delightfully chewy texture and an extra boost of natural sweetness. And if you’re worried about not getting enough flavor, don’t fret – this recipe also calls for a healthy splash of Grand Marnier or Cointreau liqueur, which takes the taste profile to a whole new level.

But what really sets this recipe apart from other carrot cake recipes out there is the cream cheese frosting. When done right (and trust me, my recipe does it right), cream cheese frosting can be pure magic. It perfectly complements the spiciness and moistness of the cake with its tangy sweetness. And here’s another extra touch – add some Grand Marnier or Cointreau liqueur to the frosting as well for an added flavor zing.

Oh, but wait – did I mention this carrot cake is gluten-free as well? That’s right – by using almond flour instead of all-purpose flour, even those with gluten sensitivities can indulge in a slice (or two) of heaven.

So go ahead and give this To-Die-For Nutless Carrot Cake Recipe a try. Your taste buds (and maybe even your friends and family) will thank you. Trust me when I say that this just might become your new favorite dessert.

Ingredient List

 Get ready to fall in love with this heavenly carrot cake!
Get ready to fall in love with this heavenly carrot cake!

Let’s take a close look at the ingredients that make up this delicious and moist nut-free carrot cake recipe.

Dry Ingredients:

  • 2 cups of all-purpose flour
  • 2 tsp of baking powder
  • 1 tsp of baking soda
  • 1 1/2 tsp of cinnamon
  • 1/2 tsp of allspice
  • 1/4 tsp of nutmeg
  • 1/4 tsp of salt

Don’t be shy with the spices! They add depth and flavor to the cake that is sure to impress.

Wet Ingredients:

  • 4 large eggs, lightly beaten
  • 1 cup of brown sugar
  • 1 cup of canola oil
  • 2 tsp of pure vanilla extract
  • 3 cups of grated carrots (about 5 medium-sized carrots)
  • 1/2 cup of golden raisins soaked in a mixture of Grand Marnier or Cointreau liqueur.
  • The zest from one medium orange

Don’t skip on soaking the raisins! They will give your cake an extra layer of complexity that makes it stand out.

Cream Cheese Frosting:

  • One 8 oz package of cream cheese, room temperature
  • 1/2 cup (one stick) unsalted butter, room temperature
  • 3 cups sifted icing sugar
  • 1 tsp pure vanilla extract

This classic cream cheese frosting is what brings this nutless carrot cake recipe together.

The Recipe How-To

 Don't let the lack of nuts fool you, this cake is still packed with flavor.
Don’t let the lack of nuts fool you, this cake is still packed with flavor.

Now that you know why this nutless carrot cake recipe is absolutely worth dying for, let’s get into the nitty-gritty of making it. Believe me when I say that, as far as baking goes, it doesn’t get much easier than this.

Wet Ingredients

  • 2 cups of peeled and grated carrots
  • 1 1/4 cups of canola oil
  • 1 cup of brown sugar
  • 2 tsp of pure vanilla extract
  • 3 eggs
  • 1/4 cup of Grand Marnier or Cointreau liqueur

Dry Ingredients

  • 2 cups of all-purpose flour
  • 1 tsp baking soda
  • 2 tsp baking powder
  • 2 tsp cinnamon
  • 1/2 tsp allspice
  • A pinch of salt and nutmeg
  • Zest from one orange
  • 1/3 cup of golden raisins

Step-by-Step Instructions
Step One: Preheat Your Oven

First things first, preheat your oven to 350 degrees Fahrenheit.

Step Two: Prep Your Pans

Get two round cake pans and prep them by greasing them with some butter or non-stick spray. You can also cover the bottom with a round piece of parchment paper to avoid sticking.

Step Three: Whisk the Dry Ingredients Together

Take a mixing bowl and whisk together the flour, cinnamon, nutmeg, baking soda, baking powder, allspice and salt until they are all evenly distributed.

Step Four: Make Your Batter

Take another mixing bowl and mix together the wet ingredients listed above. Dump in the dry ingredients mixture and continue beating until well combined.

Step Five: Fold in the Raisins and Orange Zest

Add in your golden raisins and orange zest. Fold slowly into your batter with a spatula so that they don’t sink to the bottom.

Step Six: Fill Your Pans and Bake!

Divide your batter evenly between your two prepped cake pans. Bake for about half hour or until an inserted toothpick comes out clean after pricking the middle of each pan.

Step Seven: Let Cool, Ice, Decorate & Enjoy!

Pull your cakes out from the oven once done; let them cool down on wire racks. Once cooled down entirely, spread some cream cheese frosting over one cake layer then place another cake layer on top. Add more frosting on top to decorate properly. Voila! Your killer Nutless Carrot Cake is ready to be served.


Substitutions and Variations

 A slice of this carrot cake is like a warm hug for your taste buds.
A slice of this carrot cake is like a warm hug for your taste buds.

Ah, substitutions and variations! The spice of life! If you’re looking to spice things up with this die-for Nutless Carrot Cake recipe, there are a few ways you can play around with the ingredients. Here are some substitutions and additions that will make your cake even more irresistible.

Firstly, for those who want to go against the grain, this cake recipe can be made gluten-free without sacrificing any of its deliciousness. Simply replace the all-purpose flour with an equal amount of almond flour or a gluten-free flour blend for a perfectly fluffy gluten-free carrot cake.

If you’re feeling a little boozy, replace one of the tablespoons of vanilla extract with an equal amount of Grand Marnier or Cointreau liqueur to give your cake some extra zing!

For those who like it sweet but not too sweet, reduce the amount of icing sugar in the cream cheese frosting by half. If you prefer a richer taste, add an extra tablespoon of unsweetened dried shredded coconut to the frosting.

For those who want to keep it healthy, try replacing canola oil with 1/2 cup of unsweetened applesauce as a fat substitute. It’s still moist and delicious!

And lastly, if you really want to impress your guests, sprinkle some golden raisins on top of your cream cheese frosting before serving. Trust me; they’ll love it!

Serving and Pairing

 The combination of carrots and cinnamon in this cake is simply magical.
The combination of carrots and cinnamon in this cake is simply magical.

Now, let’s talk about how to serve and pair your nut-free, to-die-for carrot cake.

Firstly, sliced into squares or wedges are the classic ways of serving up your delicious cake. You can certainly dust the tops with a bit of icing sugar before serving to give them a more finished look. Or if you want to go all out, slather on cream cheese frosting and some toasted unsweetened dried shredded coconut over the top! Trust me, it’ll take the flavor right over the edge.

Here’s a quick tip for pairing: Cream cheese frosting is always a perfect match for this dessert, but why not give it an extra kick? Try adding a bit of Grand Marnier or Cointreau liqueur into the frosting mixture when whipping it up. The combination creates an unbelievable taste sensation that will definitely wow your taste buds!

If alcohol is not your thing or you’re serving children, no problem! You can serve it as is without any frosting or add a dollop of whipped cream on top.

Additionally, you can never go wrong with pairing a slice of this moist carrot cake with hot coffee or tea. The warm liquid mixed with the sweet and spicy notes from the cake make for a perfect flavor combination.

Overall, feel free to get creative with your personal touch and make this nut-free carrot cake recipe your own!

Make-Ahead, Storing and Reheating

 You won't even miss the nuts in this deliciously moist cake.
You won’t even miss the nuts in this deliciously moist cake.

Now that you’ve made this delicious nutless carrot cake, you might be wondering how to store and reheat it for later. The good news is that this cake freezes beautifully! It’s also easy to make ahead of time for special events or prepare in advance for busy weeknights.

To make-ahead: Once the cake has cooled completely, wrap it tightly with plastic wrap and then with aluminum foil to ensure no air can get inside. The cake will keep in the freezer for up to 3 months. When ready to serve, simply remove from the freezer and let it thaw at room temperature for a few hours.

To store: If you’re planning to eat the cake within a few days, store it at room temperature without any frosting on top. Cover the cake with a large bowl or plate to protect it from drying out. If you’ve already frosted the cake, refrigerate it in an airtight container for up to 4 days.

To reheat: If you’d like to enjoy your carrot cake warm, simply leave it at room temperature for 30 minutes before serving. Alternatively, you can reheat individual slices in the microwave for 10-20 seconds until warmed through.

Whether you’re storing it or reheating it, be sure to use an airtight container or wrap tightly in aluminum foil to prevent any exposure to air which can cause the texture and flavor of the cake to degrade over time.

Keep in mind that while this recipe is nut-free, it does contain dairy products like cream cheese which may not be suitable for everyone. If you need to make this recipe gluten-free, consider using almond flour instead of all-purpose flour. Lastly, don’t forget to pair this dessert with a hot cup of coffee or tea or even some milk if preferred!

Tips for Perfect Results

Say “hello” to your new favorite carrot cake recipe!

I’m not known for holding back when it comes to giving you tips that will elevate your baking game. So, here are my tried and tested tips for making the perfect nutless carrot cake.

Tip #1: Measure ingredients accurately.

When it comes to baking, precision is key. To avoid any disasters in the kitchen, make sure to measure out your ingredients precisely. Use a kitchen scale for dry ingredients and measuring cups for liquids. Trust me, your cake will turn out better if you measure everything out correctly.

Tip #2: Use room temperature ingredients.

Having all your ingredients at room temperature allows them to blend better together. So, take your cream cheese out of the fridge at least an hour before you plan on using it. This will make it easier to mix and give you a smoother frosting.

Tip #3: Don’t overmix the batter.

Once you’ve combined all the ingredients, be careful not to overmix the batter. Overmixing can lead to a tough cake with air pockets. Mix the ingredients until they’re just combined, and then stop. It’s better to have a few lumps in your batter than an over-mixed cake.

Tip #4: Choose fresh carrots.

The carrots are the star of this recipe, so make sure you choose fresh ones. Carrots are full of natural sugars that add sweetness to the cake while also keeping it moist. Old carrots tend to be bitter and can change the taste of your final product.

Tip #5: Let the cake cool completely before frosting.

It can be tempting to frost your cake as soon as it comes out of the oven, but don’t do it! The heat from the cake will melt the frosting and cause it to slide off. Let the cake cool down on a wire rack before frosting it for best results.

With these tips in mind, get ready to bake up the best nutless carrot cake ever!


Now, before we dive into baking this To-Die-For Nutless Carrot Cake, there may be a few questions that come to mind during or after the process. That’s why I’ve gathered some common queries and concerns in this FAQ section to help you navigate any challenges that might arise along the way. So, let’s clear up any misconceptions and get ready to bake!

What can I use instead of nut in carrot cake?

If you or someone you’re baking for happens to have a nut allergy or if you’re simply not a big fan of pecans or walnuts, don’t worry! Try substituting them with toasted seeds instead. My nut-free carrot cake recipe using sunflower and pumpkin seeds as a replacement tastes just as yummy as the original recipe, and it’s a great option for those who can’t eat nuts. Toasted seeds will give your cake the same crunchy texture and rich flavor you’d experience with nuts. Don’t forget- you can even use some of those seeds to decorate the cake when you’re done!

Why is butter not used in carrot cake?

When it comes to baking a delicious carrot cake, using oil instead of butter is the way to go. This not only helps to keep the cake moist, but it also allows it to have a longer shelf life.

Why is my carrot cake not moist?

If you’ve ever baked a cake, you know that the outcome can be disappointing if it turns out dry. Do not fret, as there are a few common missteps that can lead to this result, such as incorrect ingredient usage, mixing mistakes, or baking at the wrong temperature. Learning how to avoid these blunders will guarantee that you’ll produce a moist and delightful cake each time you bake.

How does Gordon Ramsay make carrot cake?

This recipe requires a combination of dry ingredients, including one teaspoon of baking soda, two teaspoons or 10 grams of cinnamon, and a pinch of salt. In addition, you’ll need around 1 pound or 454 grams of finely grated carrots, which should equal approximately 3 cups or 750 grams. For the icing, we’ll need ¼ cup or 50 ml of room temperature butter and 1 kilogram or 4 cups of icing sugar.

Bottom Line

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To-Die-For Nutless Carrot Cake

To-Die-For Nutless Carrot Cake Recipe

Carrot cakes don't need nuts in them to be good! Try this version of a recipe I originally found in Chatelaine mag. Don't be put off by the length; it's no harder than any other carrot cake!
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Course: Dessert
Cuisine: American
Keyword: < 60 Mins, Brunch, Cheese, Christmas, Dessert, Kosher, Microwave, Mixer, Oven, Potluck, Small Appliance, Thanksgiving, Vegetable
Prep Time: 25 minutes
Cook Time: 30 minutes
Calories: 630.4kcal



  • 1 cup golden raisin
  • 3 tablespoons Grand Marnier or 3 tablespoons Cointreau liqueur
  • 7 medium carrots
  • 4 large eggs
  • 2 tablespoons freshly grated orange zest
  • 1 1/2 cups brown sugar
  • 1 cup canola oil (or any vegetable oil)
  • 1 teaspoon pure vanilla extract
  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 1 teaspoon salt
  • 1/2 teaspoon allspice


  • 1 lb cream cheese (room temperature)
  • 2 cups icing sugar, sifted to remove lumps
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon Grand Marnier or 1 tablespoon Cointreau liqueur
  • 1/3 cup toasted unsweetened dried shredded coconut (optional)


  • Place raisins in a microwave-safe bowl and drizzle with the 3 tbsp of orange liqueur; cover with plastic wrap or a lid and microwave on Medium power for 1 or 2 minutes, until the raisins are warm; remove from microwave and set aside.
  • Preheat oven to 350F; lightly butter or spray with non-stick cooking spray three 9-inch round cake pans or three of the disposable 8 1/2-inch or 9-inch foil pans.
  • Line the bottom of each pan with a circle of parchment paper or wax paper, lightly greased; set pans aside.
  • Scrape carrots and grate, using either the grating disc in your cuisinart or on the large holes of a box grater; you do NOT want to grind the carrots, you want them shredded.
  • Grated carrots should measure out to be 3 1/2 cups; don't use any more than that or your cake's texture will definitely suffer.
  • In a mixing bowl, with electric mixer, beat together eggs, orange zest, brown sugar, oil and vanilla; beat until smooth.
  • In another mixing bowl, combine flour, baking powder, baking soda and spices; I do this by sifting all through a sieve into the bowl.
  • Make a well in the centre of the dry mixture and pour in egg mixture, stirring just until moist.
  • Carefully fold in carrots and raisins (and any remaining liqueur).
  • Divide evenly among three prepared pans; smooth tops.
  • Bake in preheated oven until a tester comes out clean when inserted in centre of cakes, 25 to 30 minutes.
  • When done, remove cakes from oven and cool in pans for 10 minutes, then turn out onto a rack and let cool thoroughly.
  • You could now wrap the cakes tightly and refrigerate them overnight, if you wanted to ice the cake the next day.
  • To make the icing, beat softened cream cheese (2 250 gram or 8 oz bars= one pound) in a large mixing bowl with electric mixer until creamy.
  • Beat in icing sugar, vanilla and liqueur, combining well.
  • Place one layer of cake on a plate and spread one-third of icing over cake layer, going right to the edges.
  • Repeat with the next two layers.
  • If desired, sprinkle the toasted coconut over the top layer of icing.
  • Refrigerate cake for at least one hour before serving, and keep leftover cake in the fridge, well covered.

Your Own Notes


Serving: 194g | Calories: 630.4kcal | Carbohydrates: 77.5g | Protein: 7.9g | Fat: 33.5g | Saturated Fat: 10.2g | Cholesterol: 112.1mg | Sodium: 569.3mg | Fiber: 2.3g | Sugar: 55.2g

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