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Nut Free Carrot Cake

April 18, 2017 by Mommy Evolution 11 Comments

You’re going to be thrilled about this fabulous Nut Free Carrot Cake, whether or not you have food allergies in your house.

Nut Free Carrot Cake - You're going to adore this fabulous carrot cake recipe whether you have food allergies in your house or not!

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.

Farm raised baby carrots

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.

No baker is complete without these to make this nut free carrot cake!

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Find more delicious dessert recipes on Mommy Evolution!

Yield: 16

Nut Free Carrot Cake

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.

Prep Time 15 minutes
Cook Time 35 minutes
Inactive Time 30 minutes
Total Time 1 hour 20 minutes

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

  1. Heat oven to 350 F. Grease and flour two (9-inch) round pans.
  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.
  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.
  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.
  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.

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.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

  • Nordic Ware Springform Cake Pan, 9-Inch
    Nordic Ware Springform Cake Pan, 9-Inch
  • Nordic Ware 4-Piece Mixing Bowl Set
    Nordic Ware 4-Piece Mixing Bowl Set
  • Heat Resistant Silicone Spatulas Set
    Heat Resistant Silicone Spatulas Set
  • Stainless Steel Mixing Bowls Non Slip Colorful Silicone Bottom
    Stainless Steel Mixing Bowls Non Slip Colorful Silicone Bottom
  • OXO Good Grips 11-Inch Better Balloon Whisk
    OXO Good Grips 11-Inch Better Balloon Whisk

Nutrition Information:

Yield:

16

Serving Size:

1

Amount Per Serving: Calories: 447Total Fat: 19gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 94mgSodium: 414mgCarbohydrates: 65gFiber: 2gSugar: 43gProtein: 5g

Nutrition information isn’t always accurate.

© Mommy Evolution
Cuisine: American

 

Related

Filed Under: Cake Recipes, Recipes

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Comments

  1. Houston Electrician says

    April 18, 2017 at 3:03 pm

    I wish these weren’t so expensive to make!

    Reply
  2. Air Conditioning Repair says

    April 18, 2017 at 4:14 pm

    Beautiful cake!

    Reply
  3. thecheerfulspace says

    April 24, 2017 at 4:17 pm

    What a lovely cake! I love carrot cake!

    Reply
  4. Marilyn Lesniak says

    April 27, 2017 at 12:39 pm

    Thanks for sharing at #OverTheMoon and have a lovely week!

    Reply
  5. Elaine @ foodbod says

    April 28, 2017 at 10:43 am

    Happy Fiesta Friday!

    Reply
  6. Helen at the Lazy Gastronome says

    April 29, 2017 at 4:13 pm

    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!

    Reply
  7. Jhuls says

    April 30, 2017 at 6:22 am

    What a pretty cake! Thanks for bringing at Fiesta Friday party.

    Reply
  8. createwithjoy says

    April 30, 2017 at 3:24 pm

    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! 🙂

    Reply
  9. createwithjoy says

    April 30, 2017 at 3:26 pm

    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! 🙂

    Reply
  10. Amanda says

    May 2, 2017 at 10:49 am

    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!

    Reply
  11. Katherines Corner says

    May 16, 2017 at 8:07 am

    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

    Reply

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