Go Back

Old-fashioned carrot cake

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

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.