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

Old Fashioned Carrot cake

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5 from 3 reviews

  • Author: Maria Pagiotas
  • Total Time: 1 hours 15 minutes
  • Yield: 12 servings 1x


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!



Carrot Cake

  • 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

Cream Cheese Frosting

  • 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


Carrot Cake

  1. Preheat the oven to 350°F/177°C. Butter and flour two 9-inch round cake pans. Line with parchment paper and set aside.
  2. In a medium bowl, sift the bread flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  3. In a large bowl, using a hand-held or stand mixer with a paddle attachment, mix the sugar and oil.
  4. Add the eggs, one at a time, and mix until combined, scraping down the bowl as necessary.
  5. Add the dry ingredients to the sugar-oil mixture and mix until combined. Gently fold in the shredded carrots.
  6. Divide the cake batter evenly between the prepared cake pans. Bake for 35-40 minutes or until lightly golden brown and the sides begin to pull from the sides of the pan or a toothpick inserted in the center comes out clean.
  7. Allow the cakes to cool completely in the pans set on a wire rack before frosting and assembling.

Cream Cheese Frosting

  1. In a large bowl, using a hand-held or stand mixer fitted with a paddle attachment, beat the cream cheese and butter together until smooth and creamy, 2-3 minutes.
  2. Add the powdered sugar and mix on low speed until completely incorporated.
  3. Scrape down the sides and bottom of the bowl. Add the vanilla and beat at medium speed for 3-4 minutes until light and airy.
  4. Frost the completely cooled cake and enjoy!


Storage: Store the frosted cake covered in the refrigerator for up to 5 days.

Freezer: Wrap unfrosted cake layers individually in plastic wrap and then aluminum foil. Store in the freezer for up to 3 months. Thaw overnight in the refrigerator before frosting and serving.

9x13-inch cake: Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean.

Bundt pan: Bake for 55-65 minutes or until a toothpick inserted in the center comes out clean.

Cupcakes: Fill cupcake liners 2/3 full and bake for 20-22 minutes.

  • Prep Time: 25 minutes
  • Cook Time: 40 minutes
  • Category: Dessert