When You Need That Old Fashioned Carrot Cake for Sunday Afternoon

Carrot cake isn’t just a dessert; it’s a pause button for a moment that feels like home. This old fashioned carrot cake carries the texture of tender crumbs woven with grated carrots and warm spices. It’s the kind of cake you slice when you’ve got a little time to spare, maybe with a cup of tea or coffee, and the kind of recipe that invites you to savor each bite instead of rushing through it.

One afternoon, I found myself pulling this cake from the oven while the sunlight filtered through the kitchen window, catching the edges of the cream cheese frosting as it softened just enough. I was halfway distracted by a phone call, and the timer slipped my mind for a moment longer than I’d planned. That little delay actually made the cake’s crust a touch crisper, giving it an unexpected texture that I didn’t mind at all. Sometimes, these small imperfections make it feel more like a shared experience than a perfect picture.

Why You’ll Love It

• Rich layers of warm cinnamon and nutmeg that make every bite feel like a cozy hug.
• Moist crumb with a balance of grated carrots, pineapple, and coconut—adding subtle sweetness and texture.
• The cream cheese frosting is luxuriously smooth and tangy, but not overwhelmingly sweet.
• It’s simple—and that’s kind of the point. No need for fancy equipment or rare ingredients.
• Pairs beautifully with an afternoon coffee or a quiet moment with a book, though the leftovers are great for breakfast, too.

Even if you’re not a carrot cake regular, this recipe invites you to slow down and appreciate the familiar, comforting flavors that don’t try to be fancy but get it just right.

Old Fashioned Carrot Cake

Print Recipe

A classic old fashioned carrot cake with a moist, tender crumb, filled with grated carrots and warm spices, topped with a rich cream cheese frosting.

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour
• Yield: 12

Ingredients

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2 cups all-purpose flour
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 1/4 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 (about 4-5 medium carrots)
1/2 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

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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, cinnamon, nutmeg, and salt. Set aside.
In a large bowl, beat together the granulated sugar, brown sugar, and vegetable oil until well combined.
Add the eggs one at a time, beating well after each addition. Stir in 2 teaspoons vanilla extract.
Gradually add the dry ingredients to the wet ingredients, mixing until just 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 in a large bowl until smooth and creamy.
Gradually add the powdered sugar, beating until light and fluffy.
Stir in 1 teaspoon 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.
Refrigerate the cake for at least 30 minutes before serving to set the frosting.

Kitchen Notes

I usually bake this in two round pans, but a bundt pan might work if you’re feeling adventurous. Just keep an eye on the baking time—it could vary a bit. The cream cheese frosting comes together easily with just a bowl and a mixer; no special gadgets needed. When serving, I like to let the cake sit out for a few minutes so the frosting softens just enough to melt on your tongue. For a little twist, sometimes I toss in extra walnuts or swap the pineapple for crushed mandarins, though I haven’t tested those enough to say which I prefer.

FAQ

Can I make this cake ahead of time? Absolutely. It actually tastes better after a day or two in the fridge when the flavors meld. Just remember to bring it to room temperature before serving.

Is this cake gluten-free? This version isn’t, but you could try a gluten-free flour blend—just be ready for the texture to shift a bit.

Can I freeze the cake? Yes, wrapped tightly it freezes well for up to a month. Thaw in the fridge overnight for best results.

Ready to bake a slice of nostalgia? This carrot cake is waiting to be your next slow afternoon treat.