This Old-Fashioned Carrot Cake is a timeless classic that’s moist, tender, and bursting with warm spices and sweet shredded carrots. Topped with a creamy cream cheese frosting, it’s the perfect dessert for holidays, celebrations, or any occasion that calls for a comforting homemade treat. With simple ingredients and a traditional approach, this cake will transport you back to the flavors of your childhood.

Necessary Kitchen Equipment

Mixing bowls (large and medium)
Electric mixer or whisk
9-inch round cake pans (2 or 3)
Spatula
Grater (for shredding carrots)

Ingredients

For the Cake:

2 cups all-purpose flour
2 teaspoons baking powder
1 ½ teaspoons baking soda
2 teaspoons ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground ginger
½ teaspoon salt
1 cup granulated sugar
1 cup light brown sugar, packed
1 cup vegetable oil
4 large eggs
2 teaspoons vanilla extract
3 cups finely grated carrots
1 cup chopped walnuts or pecans (optional)
1 cup crushed pineapple, drained (optional)
½ cup raisins (optional)

For the Cream Cheese Frosting:

8 ounces cream cheese, softened
½ cup unsalted butter, softened
4 cups powdered sugar
1 teaspoon vanilla extract

Step-by-Step Instructions

Prepare the Pans and Oven: Preheat your oven to 350°F (175°C). Grease and flour two or three 9-inch round cake pans or line them with parchment paper.

Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Set aside.

Combine Wet Ingredients: In a large mixing bowl, use an electric mixer to beat the granulated sugar, brown sugar, and oil until well combined. Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract.

Add Carrots and Extras: Stir the shredded carrots into the wet mixture. If using, fold in the nuts, pineapple, and/or raisins.

Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, stirring just until combined. Do not overmix.

Bake: Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

Make the Frosting: In a large bowl, beat the cream cheese and butter together until smooth. Gradually add the powdered sugar and beat until creamy. Mix in the vanilla extract.

Assemble the Cake: Spread a layer of frosting on top of one cake layer. Place the second (and third, if using) layer on top and frost the top and sides of the cake. Decorate with extra chopped nuts or shredded coconut, if desired.

Recipe Tips

Grate Your Own Carrots: Pre-shredded carrots are too dry; freshly grated carrots yield the best texture and flavor.
Add Citrus: A teaspoon of orange zest in the batter adds a bright, fresh twist.
Chill the Cake: Refrigerate for at least an hour before serving to let the flavors meld and make slicing easier.

What to Serve with Old-Fashioned Carrot Cake

Coffee or Tea: The warm flavors of the cake pair perfectly with a hot beverage.
Vanilla Ice Cream: A scoop of ice cream makes an indulgent pairing.

Frequently Asked Questions

1. Can I make this cake ahead of time? Yes! The cake layers can be baked and stored in an airtight container at room temperature for 1 day or in the fridge for up to 3 days. Frost before serving.

2. Can I freeze carrot cake? Absolutely! Wrap the unfrosted cake layers tightly in plastic wrap and freeze for up to 3 months. Thaw overnight in the fridge and frost before serving.

3. Can I make it gluten-free? Substitute the all-purpose flour with a gluten-free flour blend.

Enjoy this Old-Fashioned Carrot Cake, a true classic that’s sure to delight!