Carrot Cake Without Cream Cheese Frosting Recipe

by Foods Guy
Carrot Cake Without Cream Cheese Frosting

Carrot Cake is on the menu in Book recipe, and we are going to teach you how to make this delicious recipe from scratch!

Want to make a delicious carrot cake, but realize that you don’t have cream cheese? Maybe you just don’t like cream cheese frosting? Either way, this shouldn’t stop you from making an incredibly delicious carrot cake.

Here is my perfected Carrot Cake Without Cream Cheese Frosting Recipe!

Follow along with the 📝 recipes below👇🏾👇🏾

Carrot Cake Without Cream Cheese Frosting
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Carrot Cake Without Cream Cheese Frosting

Rating: 4.2/5
( 5 voted )
Serves: 8 Prep Time: Cooking Time: Nutrition facts: 200 calories 20 grams fat


Carrot Cake

  • ¾ cup canola oil
  • ½ cup granulated sugar
  • ½ cup packed brown sugar
  • 3 eggs
  • ½ tablespoon vanilla extract
  • 1 ¾ cups all-purpose flour
  • ½ tablespoon ground cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • ½ teaspoon baking powder
  • ¼ teaspoon ground nutmeg
  • ½ pound (about 3 large) carrots, shredded

Buttercream Frosting

  • 1 cup (2 sticks) salted butter, room temperature
  • ½ tablespoon vanilla extract
  • ½ teaspoon fine sea salt
  • 4 cups powdered sugar


  1. Preheat the oven to 350°F. Grease and flour, or line with parchment paper, two 6 inch round cake pans.
  2. In a large mixing bowl, whisk together oil and both sugars until combined. Add in the eggs and vanilla. Mix until smooth.
  3. In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg until combined.
  4. Gradually add the dry ingredients into the wet ingredients, stirring until smooth and uniform.
  5. Fold in the grated carrots to evenly distribute. If you would like to add any of the suggested additions, stir them in with the shredded carrot.
  6. Pour the batter into prepared cakes pans, evenly distributing between the two. Bake for 35 minutes, or until a toothpick inserted in the middle of the cakes comes out clean, or the cake easily springs back when pressed with your finger.
  7. After 5 minutes, transfer the cakes to a wire cooling rack. Let the cakes cool completely.
  8. Meanwhile, make the buttercream frosting. Beat together powdered sugar, butter, vanilla, and salt until completely combined, but more of a dry crumb texture than frosting.
  9. Gradually add milk while mixing until the desired texture is achieved. You want a thick firm frosting, but easily spreadable.
  10. Plate and frost the cake as desired.
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Recipe video

Bon Appétit

Let me know in the comments how the recipe turned out for you!

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