Welcome to my kitchen, fellow baking enthusiasts! Today, I’m excited to share with you a recipe that’s been cherished for generations – Old-Fashioned Carrot Cake. This delectable treat is not only a classic, but it’s also incredibly moist, spiced to perfection, and adorned with a luscious cream cheese frosting. Whether you’re a seasoned baker or just getting started, this recipe is for anyone who craves a slice of nostalgia and a little something sweet.
| Servings | Cooking Time | CALORIES |
| 12 | 1hr 30mins | 400 per serving |
The Main Ingredient: Carrots
Before we dive into the recipe, let’s talk about the star of the show – carrots. These humble root vegetables might not be the first thing that comes to mind when you think of cake, but they’re what make this dessert truly extraordinary. Carrots add a natural sweetness and moisture to the cake, along with a vibrant orange hue. Plus, they provide a healthy dose of vitamins and fiber, so you can indulge guilt-free (almost!).
Why Does Carrot Cake Use Oil Instead of Butter?
Carrot cake often uses oil instead of butter for its moist and tender texture. Oil remains in liquid form at room temperature, providing a consistent moisture level throughout the cake. Butter, in contrast, can solidify, potentially leading to a drier outcome. The choice of oil contributes to the characteristic moistness of carrot cake, making it a preferred option in many recipes.
Ingredients
To begin, here’s a list of the ingredients you’ll need for your Old-Fashioned Carrot Cake:
For the Cake:
- 2 cups of all-purpose flour
- 1 ½ cups of granulated sugar
- 1 cup of vegetable oil
- 3 large eggs
- 2 cups of grated carrots
- 1 teaspoon of baking soda
- 1 teaspoon of baking powder
- 1 teaspoon of ground cinnamon
- ½ teaspoon of ground nutmeg
- ½ teaspoon of salt
- 1 teaspoon of vanilla extract
- ½ cup of crushed pineapple (drained)
- ½ cup of chopped walnuts (optional)
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ½ cup of unsalted butter softened
- 4 cups of powdered sugar
- 1 teaspoon of vanilla extract
You can always adjust the sugar and nut quantities according to your preference. If you’re a fan of the cream cheese frosting, you might want to double the recipe for a generous layer.
Equipment You’ll Need
Before you get started, make sure you have the following kitchen equipment ready:
- Two 9-inch round cake pans
- Mixing bowls
- Hand or stand mixer
- Grater
- Measuring cups and spoons
- Rubber spatula
- Cooling rack
- Parchment paper
- Cake decorating tools (if you want to get fancy)
Now, let’s get baking!
Directions
Preheat Your Oven
- First things first, preheat your oven to 350°F (175°C) and grease the two cake pans. You can also line the bottom with parchment paper for easy removal.
Prepare the Dry Ingredients
- In a mixing bowl, combine the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Give it a good whisk to make sure everything is evenly mixed.
Mix the Wet Ingredients
- In another bowl, beat the eggs and sugar together until they’re well combined. Gradually add the oil and vanilla extract while continuing to mix.
Incorporate the Carrots and More
- Now, fold in the grated carrots, crushed pineapple, and chopped walnuts (if you’re using them). These elements will give your cake its signature flavor and texture.
Combine Dry and Wet Mixtures
- Gently add the dry mixture to the wet mixture, stirring until just combined. Be careful not to overmix, as this can lead to a dense cake.
Divide and Bake
- Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula, ensuring they’re level for even baking. Pop them into the preheated oven.
Bake to Perfection
- Bake for approximately 25-30 minutes or until a toothpick inserted into the center of the cake comes out clean. Your kitchen will be filled with the delightful aroma of spiced carrots!
Cool and Frost
- Remove the cakes from the oven and let them cool in the pans for about 10 minutes. Then, transfer them to a cooling rack to cool completely.
- While the cakes are cooling, you can prepare the cream cheese frosting. Beat the cream cheese, softened butter, powdered sugar, and vanilla extract until smooth and creamy.
Assemble and Decorate
- Once the cakes are cool, spread a generous layer of cream cheese frosting on top of one cake layer. Place the second layer on top and frost the top and sides of the entire cake. You can get creative with the decoration – a sprinkle of crushed walnuts or a few carrot-shaped marzipan decorations are always charming choices.
Enjoy!
- Slice and serve your Old-Fashioned Carrot Cake, and be ready to bask in the compliments!
What Sides Pair Well With Old-fashioned Carrot Cake?
Old-Fashioned Carrot Cake is beautifully complemented by a variety of sides that enhance its classic flavors. Consider serving each moist slice with a dollop of lightly whipped cream for a touch of airy sweetness. Alternatively, a scoop of velvety vanilla ice cream adds a cool, creamy contrast. For added texture and nutty undertones, sprinkle chopped nuts like walnuts or pecans on top or the side. Cream cheese frosting or a tangy cream cheese dip provides a delightful balance, creating a well-rounded and indulgent dessert experience for your palate.
Conclusion
There you have it, a delightful and timeless Old-Fashioned Carrot Cake that’s perfect for any occasion. Whether it’s a birthday, a special dinner, or just a craving for something sweet, this cake is sure to please. With the warmth of spiced carrots and the indulgence of cream cheese frosting, it’s a classic that never goes out of style.
I hope you enjoyed this recipe, and if you did, please share it with your friends and family. For more scrumptious recipes and baking tips, don’t forget to subscribe to my blog. Happy baking!
MORE CARROT CAKES
Best Old-Fashioned Carrot Cake
Equipment
- Two 9-inch round cake pans
- Mixing bowls
- Hand or stand mixer
- Grater
- Measuring cups and spoons
- Rubber spatula
- Cooling rack
- Parchment paper
- Cake decorating tools (if you want to get fancy)
Ingredients
- 2 cups of all-purpose flour
- 1 ½ cups of granulated sugar
- 1 cup of vegetable oil
- 3 large eggs
- 2 cups of grated carrots
- 1 teaspoon of baking soda
- 1 teaspoon of baking powder
- 1 teaspoon of ground cinnamon
- ½ teaspoon of ground nutmeg
- ½ teaspoon of salt
- 1 teaspoon of vanilla extract
- ½ cup of crushed pineapple (drained)
- ½ cup of chopped walnuts (optional)
- 8 oz cream cheese, softened
- ½ cup of unsalted butter, softened
- 4 cups of powdered sugar
- 1 teaspoon of vanilla extract
Instructions
- First things first, preheat your oven to 350°F (175°C) and grease the two cake pans. You can also line the bottom with parchment paper for easy removal.
- In a mixing bowl, combine the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Give it a good whisk to make sure everything is evenly mixed.
- In another bowl, beat the eggs and sugar together until they're well combined. Gradually add the oil and vanilla extract while continuing to mix.
- Now, fold in the grated carrots, crushed pineapple, and chopped walnuts (if you're using them). These elements will give your cake its signature flavor and texture.
- Gently add the dry mixture into the wet mixture, stirring until just combined. Be careful not to overmix, as this can lead to a dense cake.
- Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula, ensuring they're level for even baking. Pop them into the preheated oven.
- Bake for approximately 25-30 minutes or until a toothpick inserted into the center of the cakes comes out clean. Your kitchen will be filled with the delightful aroma of spiced carrots!
- Remove the cakes from the oven and let them cool in the pans for about 10 minutes. Then, transfer them to a cooling rack to cool completely.While the cakes are cooling, you can prepare the cream cheese frosting. Beat the cream cheese, softened butter, powdered sugar, and vanilla extract until smooth and creamy.
- Once the cakes are cool, spread a generous layer of cream cheese frosting on top of one cake layer. Place the second layer on top and frost the top and sides of the entire cake. You can get creative with the decoration – a sprinkle of crushed walnuts or a few carrot-shaped marzipan decorations are always charming choices.
- Slice and serve your Old-Fashioned Carrot Cake, and be ready to bask in the compliments!
Notes
FAQ
Q1: Can I make this cake in advance?
Absolutely! You can bake the cake layers in advance and store them in the freezer. Just make sure they’re well-wrapped to prevent freezer burn. When you’re ready to serve, thaw the layers and prepare the frosting.
Q2: Can I substitute the vegetable oil?
Yes, you can use melted butter or a neutral-flavored oil like canola or grapeseed oil as a substitute.
Q3: What can I use instead of pineapple?
If you’re not a fan of pineapple, you can substitute it with unsweetened applesauce for a similar level of moisture.
Q4: Can I make this cake without nuts?
Of course! You can omit the nuts if you or your guests have nut allergies or simply prefer a nut-free cake.
Q5: How should I store leftovers?
Store any leftover carrot cake in an airtight container in the refrigerator. It should stay fresh for up to 4-5 days.
I hope you find this Recipe informative. If you have any further questions or need any adjustments, please feel free to let me know!