Naked Carrot Cake Recipe
This classic carrot cake is super moist, perfectly spiced and layered with velvety smooth cream cheese frosting. With no nuts or raisins it’s a super simple, no frills recipe that is full of carrot flavor.
Servings: 16 people
Calories: 514kcal
Ingredients
- 2½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1½ teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 3 cups carrots shredded
- 1½ cups sugar
- 1/2 cup brown sugar
- 4 large eggs room temperature
- 1/2 cup vegetable oil
- 1/2 cup golden raisins
- 1/2 cup walnuts chopped
Cream Cheese Frosting
- 8 ounces cream cheese room temperature
- 1/2 cup butter room temperature
- 1 teaspoon vanilla extract
- 4 cups powdered sugar
Instructions
- Preheat oven to 350 degrees F.
- Spray (3) 9" round nonstick cake pans with nonstick spray, and set aside.
- In a medium bowl, sift together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. Whisk together.
- In a separate large bowl, mix together the shredded carrots, sugar, brown sugar, eggs, and vegetable oil. Whisk until the eggs are broken up and the ingredients are well-combined. Add the dry ingredients to the wet ingredients and mix with a spatula until evenly combined. Fold in the raisins and walnuts last.
- Pour the batter into the prepared pans, making sure there is an even amount in each pan.
- Bake in a preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and let cool to room temperature before frosting and decorating as desired. Enjoy!
How to Make Cream Cheese Frosting
- Place room temperature butter into the bowl of a stand mixer. Using the whisk attachment, whip until light and fluffy. Add the room temperature cream cheese and whip again until light and fluffy.
- Turn the mixer off and add the vanilla extract and half of the powdered sugar. Turn the mixer on low to combine, then add the remaining powdered sugar and increase to medium high speed. Whip until light and fluffy—about 2 minutes.
- Use immediately, or store in an airtight container in the fridge for up to 4 days.
Notes
Storing instructions: cover the cake completely with foil and store in the fridge for up to 4 days. When it comes time to serve, pull the cake out to room temperature for about 30 minutes beforehand.
Freezing: you can freeze both frosted and unfrosted cake. Make sure to wrap well in plastic wrap and aluminum foil and store frozen for up to 2 months. To thaw, transfer to the refrigerator overnight.
Nutrition
Calories: 514kcal | Carbohydrates: 78g | Protein: 5g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 76mg | Sodium: 270mg | Potassium: 222mg | Fiber: 2g | Sugar: 59g | Vitamin A: 4446IU | Vitamin C: 2mg | Calcium: 59mg | Iron: 2mg