Old Fashioned Carrot Cake

Name: Old Fashioned Carrot cake
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 15 min
Ingredients: 390 g (2 3/4 cups ) bread flour; 3 teaspoons baking powder; 1 1/2 teaspoons baking soda; 1 teaspoon salt; 3 teaspoons ground cinnamon; 1/2 teaspoon ground nutmeg; 440 g (2 cups) granulated sugar; 365 g (1 2/3 cups) canola oil; 5 large eggs, at room temperature; 400 g (3 cups) shredded carrots; 224 g (8 ounces) full-fat cream cheese, at room temperature; 226 g (1 cup) unsalted butter, at room temperature; 480 g (4 cups) powdered sugar; 2 teaspoons pure vanilla extract

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Celebrate the warmer weather with this Old Fashioned Carrot Cake, a perfect blend of a moist cake with freshly grated carrots and an irresistible homemade cream cheese frosting that can be enjoyed during Easter or springtime. This simple and flavorful cake is easy to whip up and impressively delicious!

Two layer Old Fashioned Carrot Cake frosted with cream cheese frosting set on a white plate with a slice taken out.

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Carrot cake is a timeless classic dessert that has been loved since the 1800’s! This easy Old Fashioned Carrot Cake recipe has elements of traditional recipes featuring the natural sweetness of freshly grated carrots. It does not include the modern addition of nuts, raisins, or pineapple, which you can certainly add if you prefer!

This carrot cake holds a special place in my heart because it has become my husband's favorite cake! Through years of birthdays and special occasions, this recipe has been fine-tuned to capture what we love about carrot cake: moistness and rich flavor. We also love carrot loaf cake and carrot bundt cake for the same reasons!

As a busy pastry chef, baking has always been my way of expressing love and creating joy for those special moments, and this cake is no exception! Whether for a birthday, an anniversary, or serving at an Easter brunch, this homemade carrot cake is truly the best Spring dessert!

Homemade Classic Carrot Cake

Old fashioned recipe: This carrot cake recipe uses freshly grated carrots for a naturally sweet and moist cake.
Cream cheese frosting: The cake is topped with a homemade cream cheese frosting that's smooth, creamy, and perfectly balances the sweetness of the cake.
Versatile: It can be made into various sizes and shapes, including a 9x13 baking pan, bundt cake, or cupcakes.
Perfect pairing: Not only is this cake delicious on its own, but it also pairs wonderfully with other flavors like banana buttercream frosting or coconut cream chees frosting!

Slice of old fashioned carrot cake on a plate with a fork and the rest of the cake in the background.

Using Freshly Grated Carrots

When it comes to making classic carrot cake, the carrots make all the difference! Instead of shredding the carrots into larger pieces, the carrots are grated in a small or medium size. This allows the carrots to release their moisture and flavor and helps them blend seamlessly into the cake batter.

For best results, use the small or medium size of your grater. Do not use pre-shredded carrots from the grocery store, as they tend to be too thick and dried out, which will change the texture of your cake.

Ingredients You'll Need

Ingredients for carrot cake in bowls set on a flat surface.

Bread Flour - This special type of flour provides structure to the cake due to its higher protein content, resulting in a tender yet sturdy crumb that can support moist ingredients like grated carrots and oil. King Arthur flour is my go-to.
Leavening Agents (Baking Powder and Baking Soda) - These ingredients react to create carbon dioxide bubbles, helping the cake rise and become light and fluffy.
Salt - Enhances the overall flavor of the cake, balancing the sweetness of the sugar and the earthiness of the spices and carrots. I prefer using a fine grain sea salt which has no additives.
Ground Cinnamon and Nutmeg - These spices add warmth and a hint of spice to the cake, complementing the sweetness of the carrots and sugar and giving the cake its signature flavor.
Granulated Sugar - Acts as a sweetener that not only contributes to the cake's taste but also helps create the moistness and a tender crumb.
Canola Oil - Adds moisture to the cake, contributing to its soft texture.
Eggs - Used as a binding agent, helping to emulsify the batter for a uniform texture.
Grated Carrots - The star ingredient adds natural sweetness, moisture, and a slight orange hue to the cake. You can pre-shred the carrots ahead of time and store them tightly covered in the fridge until ready to use.

Cream Cheese Frosting:

Full-Fat Cream Cheese - Room temperature cream cheese gives the frosting its creamy, tangy flavor that perfectly complements the sweetness of the cake, while its thick texture allows for a smooth and spreadable frosting. Full-fat block cream cheese is best as it has a richer flavor and is more dense than whipped cream cheese, making a better frosting.
Unsalted Butter - Adds richness and creaminess to the frosting, helping it achieve a velvety texture along with a buttery flavor. Make sure the butter is at room temperature so it blends in with the cream cheese easily.
Powdered Sugar - This finely milled sugar adds sweetness to the frosting, adding to its smooth and fluffy consistency, making it easy to spread or pipe on the cake.
Pure Vanilla Extract - Adds a subtle aroma and flavor that enhances the frosting, bringing a hint of vanilla that pairs beautifully with the tanginess of the cream cheese.

How to Make Old Fashioned Carrot Cake With Cream Cheese Frosting

Before you begin: Preheat the oven to 350°F/177°C. Butter and flour two 9-inch round cake pans. Line with parchment paper and set aside.

Mix the dry ingredients: In a medium-sized mixing bowl, add the bread flour, baking powder, baking soda, salt, cinnamon, and nutmeg using a sifter to make sure there are no lumps. Whisk to distribute the ingredients evenly.

Combine wet ingredients: Use a large bowl with a hand mixer or a stand mixer fitted with the paddle attachment for this step. Mix the sugar and oil together on medium speed until combined. Then add each egg one at a time until incorporated, scraping down the bowl with a rubber spatula as needed.

Whisked dry ingredients in a glass mixing bowl. — Whisked dry ingredients.

Eggs and vanilla combined with sugar and oil for carrot cake in a metal mixing bowl set on a flat surface. — Combined wet ingredients.

Assemble carrot cake batter: Slowly add the dry ingredients to the wet gently mixing until just combined without overworking. Then, gently fold in the grated carrots until evenly distributed.

Bake and cool: Pour the cake batter evenly between the prepared cake pans. Bake for 35-40 minutes or until the tops are light golden brown and a toothpick inserted into the center comes out clean. Let the cakes cool completely in the cake pans on a wire rack before frosting.

Dry ingredients combined with wet ingredients in a metal stand mixer bowl set on a flat surface. — Wet ingredients combined with dry ingredients.

Carrot cake batter divided between two round cake pans set on a flat surface. — Carrots folded into batter and divided.

Cream Cheese Frosting

Mix butter and cream cheese: Add the room temperature butter and cream cheese to a stand mixer with the paddle attachment or a large bowl for a hand mixer. Mix on medium speed until smooth and creamy. This will take about 2-3 minutes.

Add sugar and vanilla: Turn the mixer to low speed and slowly add the powdered sugar until incorporated into the wet mixture, scraping down the bowl with a rubber spatula, mix in the vanilla extract, then beat on medium speed for 3-4 minutes or until the frosting becomes light and airy.

Creamed butter and cream cheese in metal stand mixer bowl set on a flat surface. — Creamed butter and cream cheese.

Silky cream cheese frosting mixed in a stand mixer bowl set on a flat surface. — Mixed cream cheese frosting.

Frost the cake: Remove the cooled cakes from the baking pans and frost with the cream cheese frosting using the tips below.

Tips for Frosting Carrot Cake

Here are my favorite tips that I have followed since pastry school for a perfectly frosted carrot cake:

Chill the frosting: Slightly chill the frosting before using it to make it stiffer and easier to work with, which helps in achieving a smoother, more professional finish.
Cooled cake layers: Make sure the cake layers are completely cooled before applying any frosting; warm cake layers can cause the frosting to melt off the cake.
Crumb coat: Start by applying a thin initial layer of frosting, known as a crumb coat, to seal in any loose crumbs and create a smooth base for the final layer of frosting; chill the cake briefly after this step to set the crumb coat.
Offset spatula: Use an offset spatula or a cake decorating turntable for even application and smoothing of the frosting. This will allow for a more controlled and precise finish.
Decorating: If you're adding decorations such as nuts, sprinkles, or piped borders, do so after the final layer of frosting has been applied but before it sets completely to make sure they stick properly.

3 Different Size Options for This Recipe

This recipe is perfect for baking in a variety of sizes. Prefer a bundt cake or cupcakes? No problem. Here are some options:

Transform this cake into a 9x13-inch sheet cake for a casual, easy-to-serve option which is perfect for larger gatherings. Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean.
Bake the batter in a bundt pan for 55-65 minutes to create an elegant carrot cake with a fun bundt cake shape.
Pour the batter into cupcake liners filling ⅔ full to make carrot cake cupcakes, a convenient and portable treat. Bake for 20-22 minutes

Flavor Variations

We love our carrot cake, the old-fashioned way without any mix-ins. But here are some ideas that you may enjoy that would pair nicely with this cake:

Add ¾ cup drained crushed pineapple into the batter for added moisture and a tropical twist, balancing the sweetness with a hint of tartness.
Mix in up to 1 cup of chopped walnuts or pecans for a crunchy texture and nutty flavor, enhancing the cake's overall taste.
Add up to ¾ cup golden raisins soaked in orange juice for a burst of fruity sweetness and a slight chewiness.
Stir in 1 cup of shredded coconut to the batter for a subtle tropical flavor and additional moisture.
Infuse the cream cheese frosting with 1 tablespoon orange zest or a splash of orange liqueur for a citrusy kick that pairs well with the spices in the cake.
Top the frosted cake with a drizzle of caramel sauce or sprinkle with sea salt for a sweet and salty contrast.

Two layer Old Fashioned Carrot Cake frosted with cream cheese frosting set on a white plate with a slices angled to see the layer.

Storage & Freezing Tips

How to store: To store cake properly, keep the frosted carrot cake covered in the refrigerator to maintain its freshness and prevent it from drying out. It will stay good for up to 5 days. For the best flavor and texture, allow the cake to come to room temperature for about 30 minutes before serving.

How to freeze: To freeze the carrot cake, wrap unfrosted cake layers individually in plastic wrap and then in aluminum foil to protect them from freezer burn. Store them in the freezer for up to 3 months. Thaw overnight in the refrigerator before frosting and serving.

Note: I don’t recommend freezing a whole decorated cake. For the best texture, freeze the cake and decorate it up to 1 day before serving.

Recipe FAQ

Can I substitute vegetable oil for canola oil?

Yes, you can substitute vegetable oil for canola oil in a 1:1 ratio without affecting the cake's texture or moistness. Both oils are neutral in flavor, making them interchangeable in baking recipes like this one.

Should I peel the carrots before grating them for the cake?

Yes! It is recommended to peel the carrots as the peels can sometimes be bitter and tough. Peeling the carrots contributes to a smoother, more uniform cake crumb.

Can I make the cream cheese frosting ahead of time?

Yes, you can make the cream cheese frosting ahead of time and store it in the refrigerator for up to 3 days. Before using, let it sit at room temperature for about 30 minutes and then briefly re-whip it to restore its creamy texture for easy spreading.

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