There’s something about an old fashioned carrot cake that instantly transports you to a simpler time. I remember the afternoons at my grandma’s house — the kitchen filled with the scent of cinnamon and nutmeg drifting from the oven, while the hum of chatter floated around the table. The cake was never perfect; sometimes the frosting was a little too thick or the edges browned unevenly, but those small quirks only made it feel more welcoming. It was the kind of cake you could slice thick or thin, depending on your mood, and it always tasted like a moment worth savoring.
As I baked this carrot cake recently, I found myself caught up in that same warmth. The texture came out moist but not soggy, the spices whispered just enough to tease your senses, and the cream cheese frosting added that classic tang that ties everything together. It’s a cake that doesn’t try to impress — it simply comforts.
Why You’ll Love It
- It’s reliably moist with a tender crumb that’s neither too dense nor too light.
- The warm spice blend is balanced, giving a subtle depth without overpowering the carrots.
- The cream cheese frosting is rich and smooth, though it does mean you’ll want to eat it within a few days.
- It’s simple — and that’s kind of the point. No frills, just honest, good cake.
Even if you’re not a baker who measures every little thing perfectly, this recipe is forgiving enough to handle a few slight missteps. Just don’t forget to let the cake cool completely before frosting — I learned that one the hard way, and it made a bit of a mess.
PrintOld Fashioned Carrot Cake
A classic old fashioned carrot cake with a moist texture, warm spices, and a rich cream cheese frosting. Perfect for any occasion and sure to please a crowd.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 12
Ingredients
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 1/2 cups granulated sugar
1/2 cup packed light brown sugar
1 cup vegetable oil
4 large eggs
2 teaspoons vanilla extract
3 cups finely grated carrots
1 cup chopped walnuts
1/2 cup crushed pineapple, drained
1/2 cup shredded sweetened coconut
8 ounces cream cheese, softened
1/2 cup unsalted butter, softened
4 cups powdered sugar
1 teaspoon vanilla extract
Instructions
Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves until well combined.
In a large bowl, beat the granulated sugar, brown sugar, and vegetable oil until smooth.
Add the eggs one at a time, beating well after each addition.
Stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
Fold in the grated carrots, chopped walnuts, crushed pineapple, and shredded coconut.
Divide the batter evenly between the prepared cake pans and smooth the tops.
Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
To make the frosting, beat the cream cheese and butter together until smooth and creamy.
Gradually add the powdered sugar, one cup at a time, beating until smooth after each addition.
Stir in the vanilla extract.
Once the cakes are completely cool, spread a layer of frosting on top of one cake layer.
Place the second cake layer on top and frost the top and sides of the entire cake evenly.
Refrigerate the cake for at least 30 minutes before serving to set the frosting.
Kitchen Notes: You don’t need any fancy equipment to make this come together — just a couple of round pans and a mixer will do. When serving, try it with a cup of strong coffee or a glass of cold milk to balance the sweetness. If you want to mix it up, I sometimes swap walnuts for pecans or omit the coconut, depending on what I have on hand. Adding a pinch of freshly grated ginger can give it an unexpected zing, though I haven’t tested that every time.
FAQ
Can I make this cake ahead of time? Absolutely. It actually tastes better after a day or two when the flavors have melded. Just keep it covered in the fridge.
Is it okay to freeze leftovers? Yes, wrap tightly and freeze for up to two months. Thaw in the fridge before serving.
Can I use any other nuts? Sure, pecans or even chopped almonds work well, but walnuts bring that classic texture I love.
Ready to bring this old fashioned carrot cake to your table? Give it a try and see how a simple cake can turn an ordinary day into a memory worth keeping.