Old Fashioned Carrot Cake is a timeless treat that brings back fond memories of family gatherings and special occasions. There’s something truly comforting about the warm spices and the sweet aroma that fills the kitchen when this cake is baking. With its moist and tender crumb, layered with rich cream cheese frosting, this cake never fails to impress. It’s a recipe that has been passed down through generations, each baker adding their special touch. Imagine slicing into a piece and seeing the bright orange carrots mixed in with the luscious cake—it’s colorful, inviting, and oh-so-delicious!
Baking an Old Fashioned Carrot Cake is not just about following a recipe; it’s about creating an experience. Whether you’re using fresh carrots from the farmer’s market or some convenient pre-grated ones, the process of mixing, pouring, baking, and frosting is a wonderful way to spend time in the kitchen. Plus, the joy of sharing this cake with family and friends is immeasurable. So, grab your apron, and let’s make something that tastes like love!
Ingredients for Old Fashioned Carrot Cake
Before we get started, let’s gather everything we need. You likely have some of these ingredients in your kitchen already, but here’s a complete list to make sure you’re ready.
Dry Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 cup chopped nuts (optional)
Wet Ingredients
- 1 cup vegetable oil
- 4 large eggs
- 2 cups shredded carrots (about four medium carrots)
- 1 teaspoon vanilla extract
- ½ cup crushed pineapple, drained
For the Cream Cheese Frosting
- 8 ounces cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions to Make Old Fashioned Carrot Cake
Now that we have everything we need, it’s time to make this delightful Old Fashioned Carrot Cake! Follow these steps, and you’ll have a scrumptious cake ready to impress.
Step 1: Preheat the Oven
Start off by preheating your oven to 350°F (175°C). This way, the cake will be perfectly baked when you’re ready for it.
Step 2: Prepare Your Pans
Grease and flour two 9-inch round cake pans. Make sure to coat them well so the cakes won’t stick after baking. You can also line the bottoms with parchment paper for added insurance.
Step 3: Mix Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt. This mix is the base of your cake, so take your time and ensure it’s well blended. At this point, if you love nuts, feel free to fold in the chopped nuts for some extra crunch!
Step 4: Combine Wet Ingredients
In another bowl, combine the vegetable oil, eggs, shredded carrots, vanilla extract, and crushed pineapple. Mix these ingredients until they are uniform in consistency. The vibrant mixture will make your kitchen smell amazing.
Step 5: Combine Dry and Wet Mixtures
Pour the wet ingredients into the dry mixture. Using a spatula or a mixer on low speed, blend them together until just combined. Avoid overmixing—this keeps the cake light and fluffy.
Step 6: Bake the Cake
Evenly divide the batter between the prepared pans. Smooth the tops with a spatula for an even bake. Slide the pans into your preheated oven, and bake for about 30-35 minutes. Keep an eye on them! They’re done when a toothpick inserted in the center comes out clean.
Step 7: Let It Cool
Once baked, remove the pans from the oven and allow them to cool in the pans for about 10 minutes. Then, gently run a knife around the edges and turn the cakes out onto a wire rack. Let them cool completely before frosting.
How to Prepare Cream Cheese Frosting
While your cakes are cooling, let’s whip up that luscious cream cheese frosting. This frosting is what takes the Old Fashioned Carrot Cake to a whole new level!
Step 1: Mix the Ingredients
In a mixing bowl, beat the softened cream cheese and butter together until smooth. You can use an electric mixer or a whisk for this—whichever you prefer!
Step 2: Add Sugar and Vanilla
Gradually add the powdered sugar and vanilla extract. Mix on low speed initially, so you don’t end up with a cloud of sugar. Once it’s combined, you can beat it on higher speed until it’s light and fluffy.
Step 3: Adjust Texture (if needed)
If your frosting is too thick, add a tiny splash of milk to reach your desired consistency. If it’s too thin, sprinkle in a bit more powdered sugar.
Assembling the Old Fashioned Carrot Cake
Now comes the fun part: putting your masterpiece together!
Step 1: Level the Cakes (if needed)
If your cakes are slightly domed on top, you can level them by trimming the tops with a serrated knife. This ensures they stack nicely.
Step 2: Frost Between the Layers
Place one cooled cake layer on a serving plate. Spread a generous amount of cream cheese frosting on top. Carefully place the second layer on top and add frosting on that layer too.
Step 3: Frost the Outside
Spread frosting around the sides and top of the cake. Smooth it out with a spatula, or create swirls for a beautiful finish.
Step 4: Decorate (Optional)
If you want to take it up a notch, you can sprinkle some extra chopped nuts, shredded coconut, or even a few thin slices of carrot on top for decoration.
Serving Suggestions
Your Old Fashioned Carrot Cake is ready to be served! Cut it into generous slices, and watch as your friends and family delight in every bite. This cake pairs wonderfully with a cup of coffee or tea, making it perfect for afternoon gatherings or dessert at dinner parties.
Storage Tips
If you have any leftovers (which is unlikely because it’s so tasty!), store the cake in an airtight container in the refrigerator. It will keep well for up to a week. Just remember, the flavors get even better as it sits!
Final Thoughts
Baking an Old Fashioned Carrot Cake is more than just following a recipe. It’s about creating memories and sharing with loved ones. So, whether you’re a seasoned baker or a beginner, this recipe is bound to bring joy to your kitchen! Feel free to experiment with different add-ins like raisins or coconut. The beauty of this cake is its versatility, so make it your own. Happy baking!
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Old Fashioned Carrot Cake
This Old Fashioned Carrot Cake is a delightful combination of moist cake, warm spices, and rich cream cheese frosting, perfect for any celebration.
- Total Time: 55 minutes
- Yield: 8-10 servings 1x
Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 cup chopped nuts (optional)
- 1 cup vegetable oil
- 4 large eggs
- 2 cups shredded carrots (about four medium carrots)
- 1 teaspoon vanilla extract
- ½ cup crushed pineapple, drained
- 8 ounces cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and prepare two 9-inch round cake pans.
- Mix dry ingredients in a large bowl, adding chopped nuts if desired.
- Combine wet ingredients in another bowl until uniform.
- Pour wet ingredients into the dry mixture and blend until just combined.
- Divide batter between prepared pans and bake for 30-35 minutes.
- Cool the cakes in pans for 10 minutes, then turn out onto a wire rack.
- Beat cream cheese and butter until smooth; gradually add powdered sugar and vanilla to make frosting.
- Level the cakes if necessary, frost between layers, and cover the outside with cream cheese frosting.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Use fresh carrots for the best flavor, or pre-grated for convenience.
The cake can be stored in an airtight container in the refrigerator for up to a week.
Feel free to customize with add-ins like raisins or shredded coconut.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 450
- Sugar: 35
- Sodium: 290
- Fat: 24
- Saturated Fat: 8
- Unsaturated Fat: 16
- Trans Fat: 0
- Carbohydrates: 54
- Fiber: 2
- Protein: 5
- Cholesterol: 80
