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Carrot Cake Recipe Without Cream Cheese

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Lemon Blueberry Cream Cheese Coffee Cake Recipe
Lemon Blueberry Cream Cheese Coffee Cake Recipe from www.thereciperebel.com

Introduction

Carrot cake is a type of cake that is made with carrots as the main ingredient. It is usually enjoyed as a snack or dessert. The cake is traditionally flavored with cinnamon and nutmeg, and often contains raisins and walnuts. Carrot cakes are usually topped with a cream cheese frosting, however this recipe is for a carrot cake without cream cheese. This cake is moist and flavorful, and is ideal for an after dinner treat.

Ingredients

This recipe will yield one 9-inch cake. You will need the following ingredients:

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon salt
  • 1 cup vegetable oil
  • 2 cups granulated sugar
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 2 cups grated carrots
  • 1 cup chopped walnuts
  • 1 cup raisins

Instructions

Preheat oven to 350 degrees F. Grease and flour a 9-inch round cake pan.

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

In a large bowl, mix together the oil and sugar with an electric mixer until well blended. Beat in the eggs one at a time, then stir in the vanilla extract.

Gradually add the dry ingredients to the wet ingredients, and mix until just blended. Stir in the carrots, walnuts, and raisins, and mix until incorporated.

Pour the batter into the prepared pan, and bake in preheated oven for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Allow the cake to cool in the pan for 10 minutes, then remove to a wire rack to cool completely.

Serving Suggestions

This cake is delicious served plain, or topped with a dollop of whipped cream. If desired, you can also spread a thin layer of butter or cream cheese over the top of the cake for a richer flavor.

Storage Instructions

Store the cake in an airtight container at room temperature for up to three days. You can also store the cake in the refrigerator for up to one week, or wrap it tightly in plastic wrap and freeze for up to three months.

Nutrition

One serving of this carrot cake without cream cheese contains approximately 400 calories, 20 grams of fat, 50 grams of carbohydrates, 3 grams of fiber, and 5 grams of protein.


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