I love a classic carrot cake, but I prefer it without the extra mix-ins. Pineapple makes me itchy and raisins aren’t my favourite, so I developed a back-to-basics version that highlights moist crumb, warm spices and tangy cream cheese frosting. This simplified carrot cake is straightforward to make, stays wonderfully moist thanks to oil and buttermilk, and lets the carrots and spices shine without tasting busy.
How to Make a Moist Carrot Cake Without Pineapple or Raisins
Start by preparing the carrots: peel and grate them using the large holes of a box grater or a food processor insert. Toss the grated carrots with room-temperature buttermilk and a little vanilla extract. Let this sit while you prepare the remaining ingredients — the buttermilk tenderizes the carrots and contributes moisture to the cake.
Whisk the dry ingredients together in a medium bowl: plain/all-purpose flour, baking powder, baking soda, salt, ground cinnamon, ground ginger, ground cardamom and a pinch of ground cloves. In a separate large bowl, beat the eggs and light brown sugar until very pale and frothy — about 2–3 minutes by hand or with an electric mixer. While whisking, slowly stream in a neutral oil such as canola, sunflower or avocado oil.
Fold the dry ingredients into the wet mixture just until combined, then fold in the carrot-and-buttermilk mixture. Avoid overmixing to keep the cake tender. Prepare a 23 cm (9 in) round cake pan by greasing it and lining the bottom with a round of parchment.
Scrape the batter into the prepared pan and smooth the top. Bake in a preheated 180°C / 350°F oven until the cake is puffed, lightly domed and springy to the touch, and a toothpick inserted into the centre comes out clean — about 40–50 minutes. Oven times vary, so rely on these visual and tactile cues rather than time alone. Remove the cake from the oven and let it cool completely in the pan before icing.
Simple Cream Cheese Frosting
Cream cheese frosting is my preferred match for carrot cake. Use block-style cream cheese (not the spreadable tub) and unsalted butter at room temperature. Beat cream cheese and butter on medium-low until smooth, then add sifted icing/powdered sugar by weight and a splash of vanilla extract. Start mixing slowly to avoid a sugar cloud, then increase the speed and beat until the frosting is light and fluffy, about 3–5 minutes. Keep the frosting at room temperature until you’re ready to ice the cooled cake.
Carrot Cake Without Pineapple & Raisins
This streamlined carrot cake skips pineapple, coconut and raisins, resulting in a moist, spice-forward cake finished with a classic cream cheese frosting.
Servings: 10 • Prep time: 30 mins • Total time: 1 hr 10 mins
Ingredients
Carrot Cake
- 250 g (2 cups) carrots, peeled & grated
- 165 g (2/3 cup) buttermilk, room temperature
- 1 tsp vanilla extract
- 220 g (1 3/4 cups) plain/all-purpose flour
- 1 1/4 tsp baking powder
- 1 1/4 tsp baking soda
- 3 g (1/2 tsp) salt
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp ground cardamom
- 1/8 tsp ground cloves
- 2 eggs, room temperature
- 200 g (1 cup) light brown sugar
- 150 g (2/3 cup) neutral oil (canola, sunflower or avocado)
Cream Cheese Frosting
- 250 g (1/2 lb) cream cheese, room temperature (block style)
- 250 g (1/2 lb) unsalted butter, room temperature
- 250 g (2 cups) icing/powdered sugar
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat oven to 180°C / 350°F. Grease a 23 cm (9 in) round cake pan and line the bottom with parchment.
- Combine grated carrots, buttermilk and vanilla in a small bowl or measuring jug. Set aside to hydrate.
- Whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, cardamom and cloves until evenly distributed.
- In a large bowl, whisk the eggs and brown sugar until very pale and frothy (about 2–3 minutes). With whisking, stream in the oil until incorporated.
- Add the dry ingredients to the wet and whisk just until combined. Fold in the carrot and buttermilk mixture until evenly distributed.
- Pour the batter into the prepared pan and bake until golden and a toothpick comes out clean, about 40–50 minutes. Cool completely in the pan before unmoulding.
- Make the frosting while the cake cools: beat cream cheese, butter and a pinch of salt until smooth. Add icing sugar and vanilla, mixing on low until incorporated, then increase speed and beat until light and fluffy (3–5 minutes).
- If you want a middle layer, use a serrated knife to torte the cooled cake in half horizontally. Spread about a 1 cm (1/2 in) layer of frosting on the bottom half, replace the top and frost the whole cake. Smooth with an offset spatula or the back of a spoon.
- Slice and serve. Allow frosted cake to rest at room temperature for best texture, or chill and bring to room temperature before serving.
Notes
- Measure salt by weight for consistency, as crystal sizes vary between salts.
- Frosting can be made up to 5 days ahead and refrigerated in an airtight container, or frozen for up to 3 months. Bring to room temperature and re-whip lightly before using.
- Torting the cake for a middle layer is optional. If you skip it, simply ice the whole cake; you may have leftover frosting — freeze it or use it on another cake.
Nutrition (per serving)
Calories: 248 kcal • Carbohydrates: 21 g • Protein: 4 g • Fat: 17 g • Saturated fat: 2 g • Sodium: 354 mg • Fiber: 1 g
Storage and serving: Because this is an oil-based cake, it stays moist for several days. Store in the refrigerator if frosted; bring to room temperature before serving for best flavour and texture. If you prefer, serve immediately after frosting at room temperature for a softer frosting texture.
