Old-fashioned carrot cake is a beloved classic that has stood the test of time. With its moist, spiced crumb, generous chunks of carrots, and creamy cream cheese frosting, this cake is both comforting and indulgent. Perfect for special occasions or a simple afternoon treat, this recipe brings the warmth and charm of a traditional carrot cake to your table.

Equipment:

Oven
Two 9-inch round cake pans or one 9×13 inch baking pan
Mixing bowls
Electric mixer or whisk
Sifter (optional)
Rubber spatula
Cooling rack

Ingredients:

For the Cake:

2 cups all-purpose flour
1 1/2 cups granulated sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground ginger
1/2 cup vegetable oil
4 large eggs
2 cups finely grated carrots (about 4 medium carrots)
1/2 cup crushed pineapple, drained
1/2 cup chopped walnuts or pecans (optional)
1/2 cup shredded coconut (optional)
1 tsp vanilla extract

For the Cream Cheese Frosting:

8 oz cream cheese, softened
1/2 cup unsalted butter, softened
4 cups powdered sugar
1 tsp vanilla extract
A pinch of salt

Instructions:

Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease and flour your cake pans, or line them with parchment paper for easy removal.
Prepare the Dry Ingredients:
- In a large bowl, sift together flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
Mix the Wet Ingredients:
- In another bowl, whisk together the vegetable oil and eggs until well combined.
- Stir in the grated carrots, crushed pineapple, nuts, coconut (if using), and vanilla extract.
Combine the Mixtures:
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix; a few lumps are okay.
Bake the Cake:
- Divide the batter evenly between the prepared cake pans or pour into the 9×13 inch pan.
- Bake for 25-30 minutes (for round pans) or 35-40 minutes (for a 9×13 inch pan), or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Prepare the Cream Cheese Frosting:
- In a large bowl, beat together the cream cheese and butter until smooth and creamy.
- Gradually add the powdered sugar, beating until fully incorporated and smooth.
- Stir in the vanilla extract and a pinch of salt.
Frost the Cake:
- Once the cakes are completely cool, spread a layer of cream cheese frosting on top of one cake layer (if using two layers), then place the second layer on top.
- Frost the top and sides of the cake with the remaining cream cheese frosting.
Decorate and Serve:
- For a finishing touch, you can decorate with additional chopped nuts or a sprinkle of cinnamon on top of the frosting.
- Slice and enjoy this delicious old-fashioned carrot cake!

Tips:

Make sure to grate the carrots finely to ensure they blend well into the cake and provide a smooth texture.
Drain the pineapple well to avoid excess moisture that could affect the texture of the cake.
If you prefer a spicier cake, you can add extra spices to taste.

This old-fashioned carrot cake is a timeless favorite that delivers both flavor and nostalgia. Its rich, spiced crumb paired with creamy cream cheese frosting makes every bite a delightful experience. Perfect for any celebration or simply to enjoy with a cup of tea, this classic carrot cake will quickly become a cherished recipe in your baking repertoire. Enjoy every delicious slice!

Old-fashioned carrot cake

Old-fashioned carrot cake is a beloved classic that has stood the test of time.

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Equipment

Oven
Two 9-inch round cake pans or one 9x13 inch baking pan
Mixing bowls
Electric mixer or whisk
Sifter (optional)
Rubber spatula
Cooling rack

Ingredients

For the Cake:
2 cups all-purpose flour
1 1/2 cups granulated sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground ginger
1/2 cup vegetable oil
4 large eggs
2 cups finely grated carrots about 4 medium carrots
1/2 cup crushed pineapple drained
1/2 cup chopped walnuts or pecans optional
1/2 cup shredded coconut optional
1 tsp vanilla extract
For the Cream Cheese Frosting:
8 oz cream cheese softened
1/2 cup unsalted butter softened
4 cups powdered sugar
1 tsp vanilla extract
A pinch of salt

Instructions

Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease and flour your cake pans, or line them with parchment paper for easy removal.
Prepare the Dry Ingredients:
In a large bowl, sift together flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
Mix the Wet Ingredients:
In another bowl, whisk together the vegetable oil and eggs until well combined.
Stir in the grated carrots, crushed pineapple, nuts, coconut (if using), and vanilla extract.
Combine the Mixtures:
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix; a few lumps are okay.
Bake the Cake:
Divide the batter evenly between the prepared cake pans or pour into the 9x13 inch pan.
Bake for 25-30 minutes (for round pans) or 35-40 minutes (for a 9x13 inch pan), or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Prepare the Cream Cheese Frosting:
In a large bowl, beat together the cream cheese and butter until smooth and creamy.
Gradually add the powdered sugar, beating until fully incorporated and smooth.
Stir in the vanilla extract and a pinch of salt.
Frost the Cake:
Once the cakes are completely cool, spread a layer of cream cheese frosting on top of one cake layer (if using two layers), then place the second layer on top.
Frost the top and sides of the cake with the remaining cream cheese frosting.
Decorate and Serve:
For a finishing touch, you can decorate with additional chopped nuts or a sprinkle of cinnamon on top of the frosting.
Slice and enjoy this delicious old-fashioned carrot cake!

Notes

ips:

Make sure to grate the carrots finely to ensure they blend well into the cake and provide a smooth texture.
Drain the pineapple well to avoid excess moisture that could affect the texture of the cake.
If you prefer a spicier cake, you can add extra spices to taste.

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