We may earn money or products from the companies mentioned in this post. This means if you click on the link and purchase the item, I will receive a small commission at no extra cost to you ... you're just helping re-supply our family's travel fund.
I’m going to show you how to make my favorite, old fashioned carrot cake – just like mama used to make!
The Timeless Allure of Old Fashioned Carrot Cake
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 is not just a dessert; it’s a symbol of celebration, heritage, and the blend of taste with tradition. It’s the taste of nostalgia, bringing back memories of family gatherings, and a mother’s wholesome compromise.
A Storied History
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 World War II, carrot cake popularity increased due to rationing.
A Mother’s Compromise
The irony is not lost that what was once considered a healthier alternative is now often laden with sugar. The old fashioned carrot cake recipe, with its moist texture and sweet taste, is a delicious paradox. It’s a celebration cake and a nod to a time when making do with what was available was the norm.
The Art of Old Fashioned Carrot Cake
Creating an old fashioned carrot cake is not just about following a recipe; it’s about embracing a culinary tradition. The natural sweetness of the carrots, combined with the rich flavors of cinnamon and nutmeg, creates a unique taste that’s both comforting and indulgent.
- Ingredients: The ingredients are simple and unpretentious. Carrots, flour, eggs, sugar, and a blend of spices are the essential components that make this cake a classic.
- Texture: Unlike other cakes, the texture of a carrot cake is dense and moist. The carrots not only add flavor but contribute to a texture that’s unmistakably distinctive.
- Frosting: Often paired with a creamy cream cheese frosting, the old fashioned carrot cake offers a balance of flavors that’s hard to resist.
- Variations: There are countless variations to explore. Some add nuts, pineapple, or coconut, while others stay true to the classic recipe. Each twist adds a unique flair to this timeless favorite.
The Perfect Celebration Cake
Whether it’s a holiday, a family gathering, or a simple desire to relive fond memories, the old fashioned carrot cake stands as a testament to a culinary heritage that continues to endure. It’s a cake that transcends generations and trends.
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!
A Taste of Tradition
Embracing the old fashioned carrot cake is not merely about enjoying a dessert; it’s a nod to history, an acknowledgment of simpler times, and a celebration of flavor and creativity. The perfect blend of sweet and spicy, this cake is a classic that deserves its place at the table, no matter the occasion.
So go ahead and enjoy the taste of tradition with this perfect old fashioned carrot cake recipe. It’s a connection to the past, sweetened with memories, and enriched with the love of generations.
- 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.