Can I substitute the crushed pineapple with something else?

Absolutely! If you're not a pineapple fan or don't have any on hand, you can substitute it with an equal amount of grated apple or mashed banana. Both options will add moisture and sweetness to the cake without compromising its flavor.

Will the absence of nuts affect the texture of the cake?

Not at all! While nuts do add a bit of crunch to traditional carrot cake, their absence won't drastically change the texture of the cake. In fact, many people prefer the smooth and tender crumb of a nut-free carrot cake.

Can I still add raisins or other mix-ins to the cake batter?

Of course! Feel free to customize the recipe to suit your tastes. Raisins, shredded coconut, or even chopped dried apricots would all be delicious additions to this carrot cake. Just be mindful of any additional moisture they may add and adjust the baking time accordingly.

Can I add nuts to this carrot cake recipe? If so, what nuts would be best?

Absolutely! If you're a fan of the added crunch and flavor nuts provide, consider adding chopped pecans or walnuts to the batter. Their earthy richness complements the sweetness of the cake beautifully.

How should I store this carrot cake without nuts to keep it fresh?

To keep your carrot cake moist and delicious, store it in an airtight container at room temperature for up to 3 days. Alternatively, refrigerate it for longer freshness, bringing it to room temperature before serving for optimal taste and texture.

Moist Carrot Cake Recipe without Nuts

Description

This Moist Carrot Cake Recipe without Nuts is made with real shredded carrots and frosted with cream cheese frosting.

Ingredients

Units Scale

3 c. flour
2 c. sugar
2 1/2 tsp. Baking powder
1/2 tsp. Baking soda
1 tsp. Ground cinnamon
1/4 tsp. Ground nutmeg
1/2 tsp. Salt
3 large eggs
1 1/2 c. veggie oil
1 tbsp. Vanilla extract
1 medium ripe banana
2 1/2 carrots, finely grated
FROSTING
16 oz. cream cheese, softened
1 c. unsalted butter, softened
4 c. powdered sugar
2 tsp. Vanilla extract

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Instructions

Preheat oven to 350 Degrees. Grease and line 3 9-inch round cake pans with parchment.
Whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a large bowl. Set aside.
Add eggs, sugar, and veggie oil in a separate large mixing bowl. Mix the wet ingredients until well corporated. Add the vanilla extract and ripe banana.
Slowly mix in the dry ingredients and stir with a stand mixer or a handheld mixer. Fold in the grated carrots. Divide the carrot cake batter equally between the three round cake pans.
Smooth the tops and bake for 20-25 minutes or until a toothpick is inserted and comes out clean. Allow to cool for 10 minutes, then turn to a cooling rack and allow to cool completely on a wire rack.
To make the frosting, blend the cream cheese and butter until well-mixed. Add the powdered sugar and vanilla extract and mix well.
Begin to frost the cakes as desired. Spread the frosting in between the cake layers and frost the outside of the cake.

Prep Time: 20 mins
Cook Time: 25 mins
Category: Dessert
Method: Bake
Cuisine: American