Carrot Cake Without Cream Cheese Frosting
“Sweet, spicy, and creamy, this carrot cake recipe tastes phenomenal!”
Cook & Bake with Lital
Original Recipe Author
Picture a family gathered around the kitchen table, flour-dusted hands working in harmony, as plump carrots are grated with care. Fragrant spices weave their magic, transforming the batter into a symphony of warmth and indulgence.
As the cake bakes, the kitchen fills with an intoxicating aroma that beckons everyone to gather ’round.
It is a reminder that some of life’s greatest treasures can be found within the simple pleasures of a homemade dessert.
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Why this Carrot Cake is A MUST-try:
Carrot Cake Without Cream Cheese Frosting
Ingredients
- ½ cup minus 1 tbsp. brown sugar (80 g)
- ½ cup minus 1 tbsp. granulated sugar (80 g)
- 3 eggs (140 g)
- ½ cup oil (100 g)
- ¾ cup orange juice (140 g)
- 2 cups minus 1 tbsp. flour (260 g)
- 1 tsp. baking powder (4 g)
- 1 tsp. baking soda (4 g)
- 1 tsp. cinnamon (5 g)
- ½ tsp. cardamon (2 g)
- 4 carrots (grated (260 g))
- ⅓ cup walnuts (roughly broken (50 g))
Instructions
- Preheat the oven to 340°F (170°C).
- In a large bowl, beat together the eggs, the brown sugar, and the granulated sugar.
- Add the oil and orange juice.
- Beat well.
- Add the flour, baking powder, baking soda, cinnamon, and cardamom.
- Beat well.
- Mix in the grated carrots and walnuts.
- Pour the batter into a baking pan lined with parchment paper.
- Bake for 45 minutes or until a toothpick poked at the center of the cake comes out with moist crumbs on it.
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Oh, and we almost forgot!
This Carrot Cake Without Cream Cheese Frosting is a part of our Dessert Series. Click NOW for more fun ideas you don’t wanna miss!
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