Moist Carrot Cake Without Nuts
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Moist Carrot Cake Without Nuts

carrot cake without nuts dessert moist cake cream cheese icing baking
Prep time
30 minutes, plus cooling
Cook time
35 to 40 minutes
Servings
12 to 15 servings

Moist Carrot Cake Without Nuts

Préparation 30 minutes, plus cooling min
Cuisson 35 to 40 minutes min
Portions 12 to 15 servings

Ingrédients

Cake

300 g (2 1/2 cups) all-purpose flour

10 mL (2 tsp) baking powder

5 mL (1 tsp) baking soda

10 mL (2 tsp) ground cinnamon

5 mL (1 tsp) ground ginger

1 mL (1/4 tsp) ground nutmeg

4 mL (3/4 tsp) salt

4 large eggs, at room temperature

200 g (1 packed cup) brown sugar

75 g (1/3 cup) granulated sugar

180 mL (3/4 cup) canola oil or another neutral oil

125 g (1/2 cup) unsweetened applesauce

10 mL (2 tsp) vanilla extract

340 g (about 3 cups) peeled, finely grated carrots

Icing

125 g (1/2 cup) unsalted butter, softened

250 g (1 package) brick-style cream cheese, softened

300 g (2 1/2 cups) icing sugar, sifted

5 mL (1 tsp) vanilla extract

1 pinch salt

Préparation

1. Position a rack in the centre of the oven and preheat to 175°C (350°F). Grease a 23 x 33 cm (9 x 13-inch) baking pan and line the bottom with parchment paper.

2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.

3. In a large bowl, whisk the eggs, brown sugar, and granulated sugar for about 1 minute. Gradually whisk in the oil, followed by the applesauce and vanilla.

4. Add the dry ingredients and fold with a spatula just until no dry flour remains. Gently fold in the grated carrots, taking care not to overmix.

5. Spread the batter evenly in the prepared pan. Bake for 35 to 40 minutes, until a toothpick inserted in the centre comes out with a few moist crumbs but no wet batter. Cool completely in the pan on a wire rack, about 2 hours.

6. For the icing, beat the butter for 2 minutes, until pale and creamy. Add the cream cheese and beat briefly until smooth. Gradually mix in the icing sugar, followed by the vanilla and salt. Avoid overbeating so the icing stays firm.

7. Spread the icing over the cooled cake. Refrigerate for 30 minutes before slicing for cleaner portions. Keep the cake covered in the refrigerator and let it stand at room temperature for about 20 minutes before serving.