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.

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.

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