Simple Carrot Cake with Cream Cheese Frosting (Nut-Free!)

Carrot cake was always the Easter cake in my childhood home. No matter how chaotic the day, no matter how itchy the dress (with its torture tulle), or how tight the patent leather Mary Janes, there was always a slice waiting by sundown—cream cheese frosting and all. I’d spend the morning trying to keep those frilly socks clean, and the afternoon skidding through the grass, knees scraped and covered in laughter and stains, running away from my mother as she desperately tried to get me to “CALM DOWN”.

This version is a love letter to those cakes of Easters past—refined, simplified, and scaled for a more intimate gathering. It captures the heart of the classic, but fits a weeknight table, a small Sunday brunch, or a quiet moment alone with a fork and a full heart. Because you don’t always need a dessert that feeds twenty. Sometimes, you just need one that feels like a favorite song.

this recipe

Table of Contents

📋 Recipe at a Glance

Yield: One 8×8-inch cake

Raisin Soak Time: 1–24 hours, depending on the macerating liquid
Prep time: 45 minutes
Bake time: 60–70 minutes
Total time: About 1 hour 45 minutes
Skill level: Beginner
Good for: Small gatherings, Easter dessert, quiet baking days
Special equipment: 8×8-inch square pan, box grater, oven thermometer (recommended), instant-read thermometer
Allergen notes: Nut-free; contains dairy, eggs, and gluten

Why You’ll Love This Cake

• It’s approachable and easy to make
  This cake doesn’t require special techniques or fancy tools. If you can grate carrots and cream butter and sugar, you can absolutely make this cake.
• It’s gently sized, perfectly balanced
  Baked in an 8×8 pan, this cake is scaled for quiet gatherings, small celebrations, or just a moment of sweetness after a long day. It feels intentional—never overdone, never too much.
• It’s tender in all the right places
  Freshly grated carrots and rum-soaked raisins give this cake a soft, almost plush crumb. Every bite holds together with grace, but yields easily on your palate, like something made to comfort.
• The spices are subtle, but transformative
  A touch of cinnamon for warmth, a whisper of ginger for brightness, and just the smallest trace of clove—there to deepen the flavor without overwhelming it. It’s proof that the smallest ingredients can have the greatest impact. Paired with the special blend of white wheat and all-purpose flour (or, if you want, all-purpose on its own), the spices turn this simple carrot cake into something entirely its own: rich, fragrant, and impossibly tender. The texture feels like comfort. The flavor feels like memory.
• It’s nut-free but full of character
  The flour blend brings just enough structure and that classic carrot cake texture to echo the nostalgia of the original, without the risk of tree nut or peanut allergens.
• The frosting is smooth, rich, and softly sweet
  Cream cheese and butter whip into a light, luscious finish. Not too sugary, not too sharp—just a delicate layer that rounds out each bite.

It’s the kind of cake you serve when the lighting is warm, the music is low, and the company is good. Unfussy, full of feeling, and made to linger.

🥕 Signature Ingredients (and Why They Matter)

This cake isn’t just a list of ingredients—it’s a lesson in balance, texture, and smart substitutions. These are the components that make it uniquely cozy, deeply flavorful, and endlessly craveable.

The Flour Blend

For the final recipe, I used a blend of white whole wheat flour and all-purpose flour, carefully chosen to recreate the classic, lightly nutty texture of traditional carrot cake—without using actual nuts. The white whole wheat flour brings a hint of rustic flavor and a slightly heartier crumb, mimicking the warm, toasty notes that chopped nuts usually provide. It’s the quiet hero of this cake.

The all-purpose flour balances things out, keeping the final result soft and plush instead of overly dense.

If you don’t have white whole wheat flour on hand, you can make this cake with 288 grams (2¼ cups) of all-purpose flour instead. For best results, choose a higher-protein brand like King Arthur or Gold Medal. Lower-protein flours, like White Lily, are too delicate for this task and will result in a weaker structure. And cake flour? A no-go. This batter is rich and moist—it needs flour that can rise to the occasion.

You can also use red whole wheat flour, but be aware that the cake will be even more toothsome. If you’re looking for a carrot cake that is the ultimate in texture, then this might be your favorite choice!

The Spice Mix

A little bit of cinnamon for warmth, a whisper of ginger for brightness, and just the smallest trace of clove—there to deepen the flavor without overwhelming it. These spices are subtle, but transformative. Paired with the flour blend, they make this simple carrot cake something one-of-a-kind: rich, fragrant, and impossibly tender.

This is what happens when thoughtful ingredients meet a humble method—it becomes a cake that anyone can bake, and everyone remembers.

Freshly Grated Carrots

The carrots are the heart of this cake—and they do more than just add flavor. In this recipe, the carrots provide essential liquid that contributes directly to the cake’s tender, moist crumb. That’s why freshly grated carrots are non-negotiable.

Pre-shredded carrots, the kind you find in bags at the grocery store, are dry and rigid. They’ve been cut days in advance and have lost much of their natural moisture. Using them will result in a drier cake that lacks the supple texture this one is known for.

Raisins Soaked in Dark Rum

These aren’t your average mix-ins. The raisins are gently simmered in dark rum with a cinnamon stick, infusing them with warmth and moisture. Once folded into the batter, they create juicy little flavor pockets that elevate the entire cake.

If you’re using hot chai or simmering dark rum, an hour-long soak will do the trick. But if you prefer to go the non-alcoholic route with orange juice, cover the raisins and let them soak for at least 12 hours—ideally up to 24—for the best results.

Either way, the goal is plump, fragrant raisins that melt into the crumb.

Vanilla Extract

Vanilla might seem like a background player, but in this cake, it’s a quiet powerhouse. It bridges the earthy sweetness of carrots, the warmth of the spices, and the richness of the frosting. You’ll only use half a tablespoon, but it does a lot of heavy lifting in the flavor department.

If you’re feeling fancy (or just happen to have one on hand), you can substitute half of a fresh vanilla bean. Split it down the middle, scrape out the seeds, and add them directly to the batter. It’ll bring a delicate floral note that makes this cake feel a little extra special.

🔗 Curious About the Classics?

The rest of this cake is built with foundational ingredients—like butter, sugar, eggs, and baking soda. These elements may be familiar, but they’re essential to getting that iconic carrot cake crumb.

If you want to explore the science behind those staples, here’s where you can learn more:

• Why Room Temperature Ingredients Matter
• How to Cream Butter and Sugar
• The Basics of Butter
• The Role of Eggs in Your Baked Goods
• The Science of Sugar

🧁 A Few Notes on the Frosting

The frosting is a simple cream cheese base—but when made with care, it becomes something quietly spectacular.

Start with truly room temperature butter and cream cheese. That’s how you get a smooth, spreadable texture without lumps. Using your mixer, smooth out the butter first, then add the cream cheese and combine the fats together, and gradually whip in the powdered sugar and that wisp of fine sea salt.

This version isn’t aggressively sweet. It’s balanced and luscious, with just enough tang to complement the spiced cake beneath it. A splash of spiced rum from the mascerating liquid is optional, but it deepen the flavor in beautiful, subtle ways.

You can also make the frosting up to 3 days in advance—just bring it to room temp and re-whip before using.

📝 What to Watch For While Making and Baking

• Most bakers under-cream—not over-cream
  While over-creaming takes effort and time, most bakers stop too soon. When butter and sugar are fully creamed, the mixture becomes pale, airy, and almost mousse-like. Under-creamed batter leads to dense texture and uneven rise. Be patient. Your mixer—and your crumb—will thank you.
• Batter should be very thick, not runny
  Thanks to the fresh carrots and soaked raisins, the final batter will be plush and substantial. That’s exactly what you want.
• Use a thermometer if you can
  A finished carrot cake should hit 210°F in the center. That’s the sweet spot for a perfectly set crumb. If you don’t have an instant-read thermometer, insert a toothpick or skewer into the center of the cake—it should come out clean or with just a few moist crumbs attached.
• Cool it completely before frosting
  It’s tempting to frost early (especially when the smell takes over your kitchen), but wait. Warm cake will melt your beautiful frosting into a puddle.

Simple Carrot Cake with Cream Cheese Frosting (Nut-Free!)

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This simple, nut-free carrot cake is full of classic flavor, with a plush crumb, rum-soaked raisins, and a luscious cream cheese frosting. Sized for an 8×8 pan—perfect for cozy gatherings or solo slices with a fork and a full heart.

• Total Time: About 1 hour 45 minutes
• Yield: 9 pieces 1x

Ingredients

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For the Cake:

• 110 grams (3/4 cup) raisins
• 125 grams (1/2 cup) dark rum
• 1/2 cinnamon stick, or 1/2 teaspoon ground cinnamon (optional)
• 127 (1 1/10 cup) grams red or white wheat flour (see note)
• 144 (1 1/10 cup) grams all-purpose flour
• 1/2 teaspoon kosher salt
• 3/4 teaspoon baking soda
• 1/2 tsp ginger
• 1/2 tsp cinnamon
• 1/4 tsp ground cloves
• 114 grams (1/2 cup) unsalted butter, room temperature
• 250 grams (1 1/4 cup) granulated sugar
• 3 eggs, room temperature
• 1/2 tablespoon vanilla extract
• 288 grams (2 1/2 cups) freshly shredded carrots (not the bagged kind)

For the Cream Cheese Frosting:

• 114 grams (1/2 cup) unsalted butter, room temperature
• 114 grams (1/2 cup) cream cheese, room temperature
• 2–3 tablespoons whole milk
• 1/2 tablespoon pure vanilla extract
• 1/2 tablespoon spiced rum (from the raisins: optional)
• 1/2 teaspoon fine sea salt
• 480 grams (4 cups) confectioner’s sugar

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Instructions

Instructions:

Soak the Raisins:

1. Place the raisins in a heat-proof bowl.
2. Place the rum and cinnamon stick (or ground cinnamon) in a small saucepan. Heat over medium heat until you see heat waves over the rum, then pour the rum over the raisins.
3. Cover with plastic wrap and set aside while you prepare the rest of your ingredients.

To Make the Batter:

1. Preheat oven to a true 325°F.  It’s highly recommended to use an oven thermometer for this recipe since proper oven temperature will impact the outcome of your cake.
2. Sift together the white wheat flour (if using), all-purpose flour, salt, baking soda, cinnamon, cloves, and nutmeg in a medium bowl. Set aside.
3. Peel and shred the carrots immediately before baking the cake and set aside. Note: Using bagged, pre-shredded carrots won’t work in this recipe because those carrots have lost most of their moisture.
4. Place the room-temperature butter in a large mixing bowl, or the bowl of your stand mixer.  Mix the butter on medium speed until completely smooth.  
5. Slowly add the granulated sugar and mix on medium speed until the mixture is light and fluffy. Scrape the sides and bottom of the bowl as needed to ensure even mixing. (Want to learn more about creaming butter and sugar, and why this technique is so important? Check out my post on How to Cream Butter and Sugar!)
6. Add eggs, one at a time, mixing until each egg is fully incorporated.  Scrape the sides and bottom of the bowl as needed to ensure even mixing. This step really helps the cake rise.  
7. Add vanilla extract and mix until thoroughly combined.  
8. Sift half of the flour mixture into the bowl, and mix on low speed until combined.  
9. With the mixer on the lowest speed, add all of the carrots and mix until just combined. 
10. Sift the second half of the flour mixture into the bowl and mix on low speed until almost combined.  Stop mixing just before the mixture is fully together.  
11. Using a rubber spatula, fold in the raisins.  Fully scrape the sides and bottom of the mixing bowl.  Then, mix the batter until it is smooth and consistent.  Make sure to fully scrape the bottom of the bowl; this batter will be very thick.
12. Prep an 8”x8” baking pan as you normally would, and place the batter into the pan. Smooth the top of the batter to even it out, and tap the pan gently on the countertop several times to remove any large air bubbles. 
13. Bake in a 325°F oven for 60-70 minutes, or until an instant-read thermometer reads 210°F in the center. 
14. Remove the pan from the oven and allow it to cool for ten minutes, the invert the pan onto a cooling rack. Carefully invert the cake again so that the top of the cake remains the same. Allow the cake to cool completely.

To Make the Cream Cheese Frosting:

1. Add the room-temperature butter to the bowl of your stand mixer, or a large mixing bowl.  Mix with the flat beater attachment until very smooth.
2. Add the cream cheese and blend together until smooth.
3. Add fine sea salt and 1 cup of the confectioner’s sugar.  Blend on low speed until there is no evidence of the confectioner’s sugar, then increase to medium speed for 10-20 seconds.  Add the second cup of confectioner’s sugar, and repeat the same process.
4. Add 2 tablespoons of whole milk and mix until blended. Scrape the sides and bottom of the bowl to make sure that everything is mixing evenly.
5. Repeat this same process with the remaining confectioner’s sugar, adding one cup at a time.
6. Once the confectioner’s sugar is completely incorporated, blend on medium speed until the frosting has notably increased in volume, about 2-3 minutes. If additional milk is needed, add 1 teaspoon at a time.
7. You can use immediately, or you can refrigerate and re-whip when ready to use.  
8. Using a spatula, cover the cake with the cream cheese frosting, and enjoy.

Equipment

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Notes

1. Use freshly grated carrots: Pre-shredded carrots are too dry and won’t give the cake its signature plush texture.

2. Don’t skip the creaming step: Cream the butter and sugar until pale and fluffy—this step is key for rise and tenderness.

3. Soak raisins for best texture: Rum, chai, or orange juice all work—just give them time to plump (1 hour for hot liquids, 12–24 hours for juice).

4. Let the cake cool completely before frosting: The frosting is soft and luscious—it needs a cool surface to stay put.

5. Doing mise en place—prepping and measuring all your ingredients before you start—makes this cake even more doable and stress-free. Need a refresher? Here’s how to do it.

• Author: Shani
• Prep Time: 45 minutes
• Cook Time: 60-70 minutes
• Category: dessert

🎶 One Last Note

This isn’t the kind of cake you make in a hurry. It asks you to slow down just a bit—to grate the carrots, soak the raisins, and let the frosting come to room temperature. But in return, it gives you something steady and beautiful. A cake that’s both simple and special. One you’ll come back to again and again, like a favorite tune with a soft, familiar rhythm.

Dearest BB, I hope you enjoy this recipe – and if you do, I’d love for you to share it with a friend, tag it on Instagram, or explore one of the other cozy cakes on the site, and that it becomes the foundation for many, many slow afternoon treats to come.