Nut-Free Carrot Cake Slice

Delight in the wholesome goodness of this Nut-Free Carrot Cake Slice, a moist and flavorful treat that's perfect for any occasion. Packed with freshly grated carrots, juicy raisins, and sweet crushed pineapple, this recipe offers a unique twist on the classic dessert, all while being completely nut-free—making it ideal for those with nut allergies. The warm spices of cinnamon and ginger add depth, while the light and tender texture makes every bite irresistible. Easy to prepare in just 15 minutes and baked to golden perfection in under 35 minutes, this recipe is a time-saving option for busy bakers. Serve these slices as-is or elevate them with a creamy glaze or cream cheese frosting for a decadent finish. Perfect for sharing, this nut-free carrot cake slice is destined to be a crowd-pleaser at gatherings, tea times, or as a delightful lunchbox treat!

Nutriscore Rating: 58/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 12

Ingredients

• 1.5 cups all-purpose flour
• 1.5 teaspoons baking powder
• 0.5 teaspoons baking soda
• 1 teaspoon ground cinnamon
• 0.5 teaspoons ground ginger
• 0.5 teaspoons salt
• 1 cup granulated sugar
• 0.5 cups light brown sugar, packed
• 3 units large eggs
• 0.75 cups vegetable oil
• 1 teaspoon vanilla extract
• 2 cups freshly grated carrots
• 0.5 cups raisins
• 0.5 cups crushed canned pineapple, drained

Directions

Step 1

Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking pan and line it with parchment paper for easier removal.

Step 2

In a medium-sized bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground ginger, and salt. Set aside.

Step 3

In a large mixing bowl, combine the granulated sugar, brown sugar, and eggs. Beat together using an electric mixer on medium speed until the mixture is smooth and creamy.

Step 4

Gradually add the vegetable oil and vanilla extract, mixing continuously until well incorporated.

Step 5

Slowly add in the dry ingredients to the wet ingredients, mixing on low speed until just combined.

Step 6

Fold in the grated carrots, raisins, and crushed pineapple using a spatula or wooden spoon until evenly distributed throughout the batter.

Step 7

Pour the batter into the prepared baking pan and spread it out evenly using a spatula.

Step 8

Bake in the preheated oven for about 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Step 9

Remove from the oven and let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Step 10

Slice the cake into squares and serve. Enjoy your nut-free carrot cake slices optionally topped with a glaze or cream cheese frosting if desired.

Nutrition Facts

Serving size	1519.9 grams (1519.9g)

Amount per serving	% Daily Value*
Calories	3883

Total Fat 174.90g	224%
Saturated Fat 27.30g	137%
Polyunsaturated Fat 100.80g
Cholesterol 558mg	186%
Sodium 3092mg	134%
Total Carbohydrate 572.30g	208%
Dietary Fiber 25.40g	91%
Total Sugars 387.70g
Protein 44.50g	89%

Vitamin D 120IU	600%
Calcium 447mg	34%
Iron 16mg	86%
Potassium 2872mg	61%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 39.0%

Protein: 4.4%

Carbs: 56.6%