Decadent Carrot Cake A Flourless, Sugarless Revelation

This decadent carrot cake is moist, spiced, and full of texture from grated carrots, raisins, and pecans. Finished with a luscious whipped cream cheese frosting, it’s a cake that feels both classic and indulgent while offering flexibility with ingredients and variations.

Why You’ll Love This Recipe

• Incredibly moist and flavorful, thanks to carrots, nuts, and spices.

• Flexible—can be made as a double-layer cake, cupcakes, or even a bundt cake.

• Creamy whipped cream cheese frosting adds a light, fluffy finish.

• Keeps well in the fridge for up to a week, making it great for make-ahead desserts.

• A true crowd-pleaser—perfect for birthdays, holidays, or casual gatherings.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the carrot cake:

• 2 cups all-purpose flour (260 g), spooned and leveled

• 2 teaspoons baking soda

• ½ teaspoon fine sea salt

• 1½ teaspoons ground cinnamon

• 1¼ cups vegetable oil (295 ml)

• 1 cup granulated sugar (200 g)

• 1 cup lightly packed brown sugar (190 g)

• 1 teaspoon vanilla extract

• 4 large eggs, room temperature

• 3 cups grated peeled carrots (300 g; about 5–6 medium carrots)

• 1 cup chopped pecans (120 g)

• ½ cup raisins (70 g)

For the creamy frosting:

• 8 ounces block cream cheese, room temperature (225 g)

• 2 teaspoons cornstarch (optional, helps stabilize)

• 1¼ cups powdered sugar (140 g)

• ⅓ cup cold heavy cream (80 ml; at least 36% fat)

• ½ cup chopped pecans, for topping (50 g)

directions

Bake the cake:

1. Preheat oven to 350°F (180°C). Grease two 9-inch round cake pans, line bottoms with parchment, and grease again.

2. In a bowl, whisk together flour, baking soda, salt, and cinnamon.

3. In a separate bowl, whisk oil, granulated sugar, brown sugar, and vanilla. Add eggs one at a time, whisking after each addition.

4. Gently stir dry ingredients into the wet mixture in three parts until smooth. Fold in carrots, pecans, and raisins.

5. Divide batter between prepared pans. Bake 35–45 minutes, until cakes spring back when touched and a toothpick comes out clean.

6. Cool in pans 15 minutes, then remove to wire racks. Let cool completely before frosting.

Make the frosting:

1. In a medium bowl, whisk cornstarch and powdered sugar.

2. In a large bowl, beat cream cheese with a hand mixer until smooth and creamy (1–2 minutes).

3. Gradually mix in powdered sugar mixture.

4. Add heavy cream and beat until light and fluffy (2–3 minutes). Chill if frosting is too soft.

Assemble the cake:

1. Place one cake layer on a plate. Spread frosting on top, then place the second layer over it.

2. Frost the top of the cake, leaving sides bare for a rustic look.

3. Sprinkle chopped pecans over the top.

Servings and timing

• Servings: 16 thin slices

• Prep time: 20 minutes

• Cook time: 45 minutes

• Total time: 1 hour 5 minutes

Variations

• Cupcakes: Makes 22–24; bake 14–18 minutes.

• Single-layer cake: Bake in a 9×13-inch pan.

• Bundt cake: Bake in a 10–12 cup bundt pan, adding 30% more baking time.

• Add pineapple: Fold in up to 1 cup fresh or drained canned pineapple for extra moisture.

• Different frosting: Swap with traditional cream cheese frosting (cream cheese, butter, powdered sugar, vanilla).

storage/reheating

• Frosted cake: Refrigerate, covered, for up to 1 week.

• Unfrosted cake: Store in the fridge up to 5 days, or freeze for up to 3 months. Thaw overnight before frosting.

• Freezing frosting: Not recommended—cream-based frosting does not thaw well.

FAQs

Can I make this recipe as cupcakes?

Yes, this recipe makes about 24 cupcakes. Bake for 14–18 minutes.

Why use both brown and white sugar?

Brown sugar adds moisture and acidity, which reacts with baking soda for better rise.

Can I substitute the oil?

Yes, you can use melted coconut oil or another neutral oil. Avoid butter as it changes the texture.

Can I leave out the raisins or nuts?

Yes, the cake works perfectly even without them.

How do I make sure my cake layers don’t stick?

Grease pans well and line with parchment paper for easy release.

Can I make this cake ahead of time?

Yes, bake layers a day in advance and store them wrapped. Frost before serving.

What kind of cream should I use for the frosting?

Use heavy cream with at least 36% fat—whipping cream with less fat won’t hold peaks as well.

How can I prevent lumps in the frosting?

Beat cream cheese until smooth before adding sugar and cream.

Can I make this gluten-free?

Yes, substitute all-purpose flour with a 1:1 gluten-free flour blend.

How do I store leftover slices?

Cover tightly with plastic wrap or store in a cake keeper in the fridge for up to 1 week.

Conclusion

This decadent carrot cake is moist, spiced, and perfectly balanced with cream cheese frosting that’s light and creamy. Whether made as a layer cake, cupcakes, or bundt, it’s versatile and always crowd-pleasing. A true classic dessert, it’s perfect for celebrations, gatherings, or simply indulging in a cozy homemade treat.

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