Description

Carrot Cake (No Gelatin) is a moist and flavorful dessert that shines at celebrations like Easter and Mother’s Day. This delightful cake combines freshly grated carrots with warm spices, topped off with luscious cream cheese frosting. Easy to prepare and free from gelatin, it’s a crowd-pleaser that’s sure to become the centerpiece of your gathering.

Ingredients

Scale

1 ½ cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
2 tsp ground cinnamon
1 cup granulated sugar
½ cup vegetable oil
3 large eggs
2 cups grated carrots (about 4 medium carrots)
½ cup chopped walnuts or pecans (optional)
8 oz cream cheese (for frosting)

Instructions

Preheat oven to 350°F (175°C) and grease two round cake pans.
In a bowl, whisk together flour, baking powder, baking soda, cinnamon, and sugar.
In another bowl, blend vegetable oil and eggs; then add grated carrots.
Gradually mix dry ingredients into wet mixture until just combined. Fold in nuts if using.
Pour batter into prepared pans and bake for 25-30 minutes or until a toothpick comes out clean.
Allow cakes to cool completely before frosting with cream cheese.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 25g
Sodium: 250mg
Fat: 18g
Saturated Fat: 4g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 43g
Fiber: 2g
Protein: 4g
Cholesterol: 50mg

Keywords: For added flavor, consider incorporating crushed pineapple or raisins. Substitute half of the all-purpose flour with whole wheat for extra nutrition. Store leftovers in an airtight container at room temperature for up to three days.