Simple Carrot Cake Recipe (Nut Free)



This is Mr I’s favourite cake. The kids are split on it – 2 love it, 2 don’t and the toddler – well he eats anything! I love it. For some odd reason it feels not so indulgent as chocolate cake. Nevermind the 2/3 cups of olive oil!

As my kids’ school and kinder are nut free, we made this cake with more carrot and omitted the walnuts. (Personally I think it is nicer with walnuts though!). I also don’t have an 18cm tin, so used a 20cm tin, hence the slightly shorter style cake.

Simple Carrot Cake Recipe

Ingredients:

  • 1 cup self raising flour
  • ¾ cup brown sugar
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 2/3 cup olive oil
  • 2 eggs, lightly beaten
  • 2½ cups carrot, finely grated (or you can use 2 cups carrot and ½ cup walnuts, roughly chopped)

Method:

  1. Preheat oven to 180 degrees.
  2. Sift flour into a bowl.
  3. Add sugar and spices and mix.
  4. Pour in oil and eggs, then mix with an electric beater for 1-2 minutes.
  5. With a wooden spoon, stir in carrot and walnuts.
  6. Pour into a lined 18cm spring form tin and bake for an hour.
  7. Cake should be cooled in tin for 15 minutes before turning out.
Simple Carrot Cake Recipe (Nut Free)
 
Author::
Recipe type: lunch box
Ingredients:
  • 1 cup self raising flour
  • ¾ cup brown sugar
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ⅔ cup olive oil
  • 2 eggs, lightly beaten
  • 2½ cups carrot, finely grated (or you can use 2 cups carrot and ½ cup walnuts, roughly chopped)
Method:
  1. Preheat oven to 180 degrees.
  2. Sift flour into a bowl.
  3. Add sugar and spices and mix.
  4. Pour in oil and eggs, then mix with an electric beater for 1-2 minutes.
  5. With a wooden spoon, stir in carrot and walnuts.
  6. Pour into a lined 18cm spring form tin and bake for an hour.
  7. Cake should be cooled in tin for 15 minutes before turning out.

Our Family Menu Plan For This Week.

Baking: Carrot Cake

Monday: Beef Stroganoff

Tuesday: Slow Cooker Chicken Noodle Soup

Wednesday: Left Overs

Thursday: Fried Rice

Friday: Scrambled Eggs Recipe

Saturday: Tacos

Sunday: Chicken Schnitzel and Steamed Veggies

If you are looking for further recipe inspiration, check out my complete list of Family Friendly Recipes. All of these recipes are in the database of the Planning With Kids Free Menu Planner. You can use the menu planner to plan a week of meals for your family and then print out the associated shopping list.

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Comments

  1. says

    The carrot cake looks divine. Carrot cakes are my all time fave and I have all of those ingredients in the cupboard right now!!

    I’ve decided to post a menu plan this week too. Hopefully it will serve to keep me in check and stop me chopping and changing at the last minute!!

  2. says

    What a fab recipe for a family fave…Can’t wait to try it!

    I hear what you are saying about the oil. In fact, a great tip I learned is to replace some (or all) of the oil with unsweetened applesauce. All the moisture without any of the fat! I’ll give the replacement a go and let you know the result :)

  3. says

    I make a similar carrot and apple cake which is also great for lunch boxes. Like yours it is dairy free which can be handy to have up your sleeve.
    Carrot and Apple Cake
    This makes a great big rectangular cake, it is very moist and dairy free as it is made with oil not butter. I like it iced with a thick layer of cream cheese icing but if you want it to be dairy free you could make a lemon icing.
    1 C apples, grated
    1 C carrots, grated
    2 C plain flour
    2 C sugar
    2 eggs
    1 C pecans, chopped (optional)
    1 C oil, vegetable or canola
    2 tsp vanilla extract
    2 tsp bicarb soda
    1 tsp cinnamon
    1 tsp salt
    Preheat the oven to 180C. Line and grease a large cake tin, I use a 35 by 22 cm rectangular tin.
    Place all the ingredients in the bowl of an electric mixer and beat for 5 minutes. Pour into tin. Bake at 180 C for 45 minutes.

  4. Nicolle says

    What a great recipe…I made it this afternoon with my toddler..who had fun stirring…I had to add another egg (maybe because mine were small) and I added a small hanful of sultanas..and cooked i mimi loaf tins …these were soooo good and moist a definate keeper thankyou soooooo much

  5. Amy says

    Thanks for this recipe. I might try making it later in the week with my toddler who loves to stir!

    I absolutely love your blog and think you’re so generous for sharing so much. I have taken on so many of your suggestions from the hold them close technique, toddler activities like squeezing lemons, toy organisation, budgets, empowering children with chores as well as your recipes. I made your satay dish last week (with chicken and in a wok as I don’t have a slow cooker) and it was delicious, easy and pleased the whole family!

    Thanks for sharing so many useful and interesting things.
    Amy : )

    • says

      Thank you for taking the time to let me know Amy. I love hearing that things I have learnt and found useful can help others too. Thanks for reading the blog!

      • Amy says

        My 2 year old and I made it this afternoon and it was a huge hit!!! Fun, mess & cake – a toddlers dream day! My husband is eating it up now. Thanks again!

  6. says

    I make something a little similar with – a can of carrots! It’s a quick time-saver and only 1/4 cup oil. I make it without the icing too. Definitely easy enough for kids to make.
    440g can baby carrots
    3/4 cup SR flour
    1/2 cup Plain flour
    1/2 tsp bicarb soda
    1 tsp mixed spice
    1/2 cup brown sugar
    1/2 cup sultanas
    1/4 cup oil
    2 eggs, beaten

    Grease 7×11 inch slice tin. Drain carrots and mash. Put flours etc with fruit and carrots, combined oil and eggs into bowl and mix. Bake mod oven 25 mins. Ice when cold

    Icing
    60g butter
    1/2 cup brown sugar
    2 tbs milk
    1 1/2 cups icing sugar
    Combine butter and sugar over low heat til sugar dissolves but don’t boil. Stir in milk and gradually add icing sugar.