Perfect Carrot Cake No Frosting
A simple, moist carrot cake bursting with flavor, reminiscent of cherished memories, without the extra sugar rush of frosting.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 cup vegetable oil
- 1 cup brown sugar
- 3 large eggs
- 2 cups grated carrots
- 1 cup crushed pineapple, drained
- 1 teaspoon vanilla extract
- 1/2 cup chopped walnuts (optional)
Instructions
- Preheat the oven and prepare the pan. Preheat the oven to 350°F (175°C) and grease a 9×13 inch baking pan.
- Whisk the dry ingredients. In a bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt until well combined.
- Combine oil and brown sugar. In another bowl, mix the vegetable oil and brown sugar until well blended. Add the eggs one at a time, mixing well after each addition.
- Add delicious flavorings. Stir in the grated carrots, crushed pineapple, and vanilla extract into your wet mixture.
- Combine dry and wet mixtures. Gradually mix in the dry ingredients until just combined. If using walnuts, fold them in.
- Bake the cake. Pour the batter into the prepared pan and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Cool and serve. Allow the cake to cool in the pan before slicing into squares.
Notes
Pairs well with tea or coffee. Store in an airtight container for up to 3 days, or freeze for up to three months.
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 12g
- Sodium: 250mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 70mg
Find it online: https://lunarecipez.com/perfect-carrot-cake-no-frosting/