You’re going to be thrilled about this fabulous Nut Free Carrot Cake, whether or not you have food allergies in your house.
Be sure to check out the rest of our best cake recipes, too!
Nut Free Carrot Cake
As someone allergic to nuts, I really do hate how many times I’ve seen a wonderful slice of carrot cake only to discover is have nuts.
So I’m thrilled to offer this Nut Free Carrot Cake!
Thanks to the expert chefs at Dole Packaged Foods’ test kitchen for this recipe.
You can find more recipes at dolesunshine.com. This post contains affiliate links.
INGREDIENTS:
- 1 1/2 cups butter, softened, divided
- 1 cup packed brown sugar
- 1 cup granulated sugar
- 4 eggs
- 1 can (20 ounces) Dole Crushed Pineapple, drained
- 4 cups shredded carrots
- 1 cup Dole Seedless Raisins
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon salt
- 1 package (8 ounces) cream cheese, softened
- 1 1/2 cups powdered sugar
- 1 teaspoon grated lemon peel
- 1 tablespoon lemon juice
Directions for nut free carrot cake:
Step 1: Heat oven to 350 F. Grease and flour two (9-inch) round pans.
Step 2: In large bowl, beat 1 cup butter and sugars until light and fluffy.
Beat in eggs.
Fold in crushed pineapple, carrots, raisins and vanilla.
Step 3: In medium bowl, stir together flour, baking soda, cinnamon, ginger and salt.
Gradually add to pineapple mixture and fold until well-blended. Pour into prepared pans.
Step 4: Bake 35-40 minutes, or until toothpick inserted comes out clean.
Cool in pans 15 minutes.
Remove from pans; cool completely on wire racks.
Step 5: Beat cream cheese with remaining 1/2 cup butter until smooth.
Beat in powdered sugar, lemon peel and lemon juice until smooth.
Frost completely cooled cake.
Garnish with additional crushed pineapple and grated carrots, if desired.
Note: Cake can be baked in 13-by-9-inch pan. Bake 50-60 minutes at 350 F. Cool completely in pan on wire rack.
Nut Free Carrot Cake
You're going to be thrilled about this fabulous Nut Free Carrot Cake, whether or not you have food allergies in your house.
Ingredients
- 1 1/2 cups butter, softened, divided
- 1 cup packed brown sugar
- 1 cup granulated sugar
- 4 eggs
- 1 can (20 ounces) Dole Crushed Pineapple, drained
- 4 cups shredded carrots
- 1 cup Dole Seedless Raisins
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon salt
- 1 package (8 ounces) cream cheese, softened
- 1 1/2 cups powdered sugar
- 1 teaspoon grated lemon peel
- 1 tablespoon lemon juice
Instructions
- Heat oven to 350 F. Grease and flour two (9-inch) round pans.
- In large bowl, beat 1 cup butter and sugars until light and fluffy. Beat in eggs. Fold in crushed pineapple, carrots, raisins and vanilla.
- In medium bowl, stir together flour, baking soda, cinnamon, ginger and salt. Gradually add to pineapple mixture and fold until well-blended. Pour into prepared pans.
- Bake 35-40 minutes, or until toothpick inserted comes out clean. Cool in pans 15 minutes. Remove from pans; cool completely on wire racks.
- Beat cream cheese with remaining 1/2 cup butter until smooth. Beat in powdered sugar, lemon peel and lemon juice until smooth. Frost completely cooled cake. Garnish with additional crushed pineapple and grated carrots, if desired.
Notes
Cake can be baked in 13-by-9-inch pan. Bake 50-60 minutes at 350 F. Cool completely in pan on wire rack.
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Nutrition Information:
Yield: 16 Serving Size: 1Amount Per Serving: Calories: 447Total Fat: 19gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 94mgSodium: 414mgCarbohydrates: 65gFiber: 2gSugar: 43gProtein: 5g
Nutrition information isn’t always accurate.
For more delicious cake recipes, consider the following cookbooks:
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I wish these weren’t so expensive to make!
Beautiful cake!
What a lovely cake! I love carrot cake!
Thanks for sharing at #OverTheMoon and have a lovely week!
Happy Fiesta Friday!
That is a beautiful cake! Sorry it took so long to visit – I’ve been off on vacation! Thanks for sharing on the What’s for Dinner link up!
What a pretty cake! Thanks for bringing at Fiesta Friday party.
I’m not a fan of nuts in baked goods either so be still my heart!
So excited to feature you at Inspire Me Monday at Create With Joy this week Jenny! 🙂
Not sure if my previous comment went through but congrats – you’re one of our featured guests at Inspire Me Monday at Create With Joy this week! 🙂
This looks SO good & I have a pregnant SIL who has been craving carrot cake since the beginning of her pregnancy. Thank you for linking up to last weeks Creative K Kids’ Tasty Tuesday. Don’t forget to link up this week, if you haven’t already!
this looks so good. Carrot cake has been my favorite ever since I was a little girl.Thank you for sharing at Katherines Corner TFT. You were featured and pinned xo
This carrot cake is perfect. Simple and well done.
Great to do for my children (and myself).