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Carrot cake without cream cheese frosting on white platter.
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Carrot Cake Without Cream Cheese Frosting

Enjoy this classic Carrot Cake topped with simple vanilla icing, a delightful twist on the traditional but without the cream cheese frosting.
Course Dessert
Cuisine English
Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Servings 10 serves
Calories 474kcal
Author Samantha Pickthall

Ingredients

Cake

  • 1 1/2 cups (225g/8 oz.) all-purpose flour, scoop & leveled
  • 2 tsp baking powder
  • 1 tsp ground cinnamon
  • 1 tsp allspice
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1/2 tsp salt
  • 125 g unsalted butter, softened to room temperature
  • 3/4 cup packed light brown sugar, how to pack
  • 1/4 cup granulated sugar
  • 2 large eggs, at room temperature
  • 1/3 cup extra virgin olive oil
  • 1 tsp vanilla extract
  • 1 1/2 cups grated carrot, about 1 1/2 - 2 large carrots
  • 1 cup walnuts, roughly chopped, plus extra for sprinkling on icing

Vanilla Frosting

  • 1 cup powdered sugar
  • 30 g unsalted butter, melted
  • 1 Tbsp whole milk
  • 1 tsp vanilla extract
US Customary - Metric

Instructions

Cake

  • Preheat Oven: Preheat the oven to 356ºF (180ºC). Line a 9-inch x 5-inch loaf tin with parchment paper and set aside.
  • Mix Dry Ingredients: In a medium-sized mixing bowl, add the flour, baking powder, cardamom, cinnamon, cloves, nutmeg, ginger and salt. Whisk until well combined. Set aside.
  • Beat Butter and Sugar: In a separate large mixing bowl, add the softened butter and both sugars. Beat on medium-high speed for 2 minutes until pale and creamy. Scrape down the sides.
  • Incorporate Eggs: Add the eggs one at a time, beating for 15 seconds after each addition. Scrape the sides of the bowl.
  • Mix in Wet Ingredients: Pour in the oil and vanilla and beat for low speed for 20 seconds to combine.
  • Beat in Carrots: Add the grated carrot and beat on low speed for 15 seconds to incorporate.
  • Combine with Dry Ingredients: Add the dry flour mixture and beat on low-medium speed until incorporated. Avoid over-mixing. Fold in any excess flour around the sides of the bowl with a rubber spatula.
  • Fold in Walnuts: Gently fold in the chopped walnuts, the batter will be thick.
  • Transfer Batter: Spoon the batter into the prepared loaf tin.
  • Bake: Bake for 45-50 minutes until a skewer inserted into the middle comes out clean or with a few moist crumbs. Remove from the oven and allow to cool in the pan for 15 minutes.
  • Cool: Transfer loaf to a wire rack to cool completely before adding the frosting.

Vanilla Frosting

  • Sift Powdered Sugar: In a small mixing bowl, sift the powdered sugar.
  • Add Wet Ingredients: Pour in the melted butter, milk and vanilla extract. Whisk until the mixture is smooth and thick.
  • Spread Over Cake: Spoon the frosting onto the cooled carrot cake and spread it out gently. Enjoy!

Notes

  • Store: Keep the cake in an airtight container at room temperature or in the refrigerator for up to 3-5 days.
  • Freeze: Without the frosting, wrap the whole cake or slices of cake in plastic wrap, then in foil. Place into a freezer-safe airtight container or zip-lock bags. Label with the freeze date. Freeze for up to 3 months. 
  • Thaw: Thaw frozen loaf at room temperature for several hours before frosting and serving or thaw overnight in the refrigerator.

Nutrition

Calories: 474kcal | Carbohydrates: 52g | Protein: 5g | Fat: 29g | Saturated Fat: 10g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 66mg | Sodium: 151mg | Potassium: 259mg | Fiber: 2g | Sugar: 34g | Vitamin A: 3649IU | Vitamin C: 1mg | Calcium: 83mg | Iron: 2mg