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I’m going to show you how to make my favorite, old fashioned carrot cake – just like mama used to make!
Carrot cake reminds me of Easter, and just about any other holiday we celebrated when I was a kid. My mom is a bit of a health nut, and this was her compromise – we could celebrate with carrot cake. Looking back at the irony, most carrot cake recipes today contain quite a bit of sugar. This carrot cake recipe is no exception!
Carrot cake gained popularity in the Middle Ages, according to food historians, because sugar and other sweeteners were expensive. Carrots were used because they’re naturally high in sugar. During WWII, carrot cake popularity increased due to rationing.
I’m grateful that sugar is easy to come by nowadays, because this old fashioned carrot cake recipe is perfect just the way it is!
Old Fashioned Carrot Cake
This old fashioned carrot cake is sure to give you a sense of nostalgia with its moist center, sweet cream cheese frosting, and aromatic pecans.
- 4 eggs
- 1 ¼ cup vegetable oil
- 2 tsp vanilla extract
- 1 cup sugar
- 1 cup brown sugar
- 2 tsp ground cinnamon
- 2 cups flour
- 2 tsp baking powder
- 2 tsp baking soda
- ½ tsp salt
- 2 cups grated carrots
- 1 8 oz. package of cream cheese (room temp)
- 1 stick of butter (softened)
- 3 cups of confectioner’s sugar
- 1 tsp vanilla extract
- 1 tsp heavy whipping cream
- Preheat oven to 350 degrees F.
- Prepare 3 - 6” cake pans with nonstick spray and parchment paper if desired.
- Combine all dry ingredients into a large mixing bowl or the bowl of a stand mixer.
- Run through the ingredients with a whisk breaking up any large clumps.
- Add in all of the wet ingredients and mix until combined.
- Add in the carrots and mix until just combined.
- Evenly distribute the batter between the three baking pans and bake for 30-35 minutes or until a toothpick inserted in the middle comes out clean.
- Allow the cakes to cool for about 10 minutes in the pan. Then turn them out onto a wire rack to cool completely.
- While the cakes are cooling, prepare your cream cheese buttercream by creaming together the cream cheese and butter until nice and smooth.
- Slowly add in one cup of confectioners’ sugar at a time until combined.
- Add in vanilla and cream and mix on high for 3-4 minutes until the frosting is nice and fluffy.
- Assemble the cake by placing one layer on a cake stand or plate and topping with about ½ cup of the frosting and leveling with a spatula.
- Continue with all layers. Finally cover the entire cake with the frosting, and top with chopped pecans if desired. Enjoy!
Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 812Total Fat: 47gSaturated Fat: 13gTrans Fat: 1gUnsaturated Fat: 30gCholesterol: 122mgSodium: 660mgCarbohydrates: 94gFiber: 2gSugar: 72gProtein: 7g
Each individual's dietary needs and restrictions are unique to the individual. The reader assumes full responsibility for consulting a qualified health professional regarding health conditions or concerns, and before starting a new diet or health program.
Laura Pate says
Sweet baby Jesus this was good!!!!
Kathy Haan says
🙂 That made my day! Glad you love it!
This cake is stunning! I love carrot cake!
Kathy Haan says
Thank you! So do I!! Thanks for stopping by!
If I were to make this a sheet cake what size pan would I need??