Tender, moist and rich with that wonderfully nostalgic flavor of yesteryear! We use a secret method that makes this cake EXTRA moist! This Old Fashioned Carrot Cake recipe is simple to make and is simply perfect!
This Old Fashioned Carrot Cake recipe is made differently than most: It holds the secret to a richer texture and a superbly moist crumb. That secret is to cook and puree the carrots before adding them to the batter. Give it a try and we think it will win you over!
I’ve always loved carrot cake. One reason is because it gives me a convenient excuse to enjoy a sinfully thick layer of irresistible cream cheese frosting. I have to admit, a repressed fantasy of mine is to take an entire bowl of cream cheese frosting, grab a spoon, sit down in a comfy chair, and have at it. Have you ever experienced that urge? I’ve never mustered the courage to do it. Maybe someday. Someday when calories no longer stick to hips and thighs (HA!).
Or perhaps I’ve never given into the urge because cream cheese frosting, as irresistibly wonderful as it is, really is at its best when it’s “on“ something. And there’s no better “something” than carrot cake. Carrot cake and cream cheese frosting pair together so exquisitely they define the very definition of match made in heaven.
To save you a little time, you can toast the walnuts and cook/puree the carrots well in advance. You can also make the frosting a day or two ahead – just take it out of the fridge 30 minutes before spreading it onto the cake. The rest of the cake prep is a breeze.
This Old Fashioned Carrot Cake has a feel of “yesteryear” about it which I love with the inclusion of mace, a spice that was extremely common generations ago but is virtually unheard of today, the touch of orange zest, and its simplicity of preparation. Enjoy a slice with a glass of cold milk and you’ll be in heaven!
How to Make Old Fashioned Carrot Cake
Let’s get started!
To toast the walnuts, preheat the oven to 350 degrees F and line a baking sheet with parchment paper. Spread the walnuts out on the baking sheet and bake for 6-8 minutes, or until the walnuts start to darken. Let the walnuts cool and then coarsely chop them.
Preheat the oven to 350 degrees F. Line the bottom of an 8-inch square baking pan with parchment paper and lightly grease the sides of the pan.
In small bowl, sift the flour, baking powder, baking soda, cinnamon, nutmeg and salt.
In a large mixing bowl, beat the eggs and brown sugar until combined. Add the milk, vanilla extract, orange zest and melted butter.
Prepare the carrot puree in advance: Boil in a saucepan until soft, drain and puree in a blender until smooth. Let cool.
Add the flour mixture and carrot puree and beat just until combined. Do not over-beat.
Using a rubber spatula, stir in the walnuts and raisins.
Pour the batter into the prepared pan and use the rubber spatula to smooth the top.
Bake for 45-50 minutes or until lightly browned and a toothpick inserted into the center comes out clean.
Let the cake cool completely in the pan on a wire rack, then carefully invert it onto a serving plate.
To make the frosting, beat all the ingredients in a mixing bowl until combined.
Spread it onto the top and sides of the cake.
Cut into squares.
Enjoy!
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For our gluten free readers be sure to try our Gluten Free Carrot Cake!
Old Fashioned Carrot Cake
Ingredients
- 1/2 cup walnuts
- 1 cup pureed carrots (boil just under a pound of carrots until soft; drain and cool, then puree in a food processor)
- 1 1/2 cups unbleached all-purpose flour
- 2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/4 teaspoon ground mace
- 1/4 teaspoon freshly grated nutmeg
- 1/2 teaspoon salt
- 2 large eggs
- 1 1/2 cups firmly packed light brown sugar
- 1/2 cup whole milk
- 1 teaspoon pure vanilla extract
- 1/2 cup plus 2 tablespoons unsalted butter , melted and cooled to room temperature
- 2 teaspoons freshly grated orange zest
- 1/2 cup raisins
- For the Cream Cheese Frosting:
- 4 ounces cream cheese , room temperature
- 2 tablespoons unsalted butter , room temperature
- 3/4 cup powdered sugar
- 1/2 teaspoon quality pure vanilla extract
Instructions
- To toast the walnuts, preheat the oven to 350 degrees F and line a baking sheet with parchment paper. Spread the walnuts out on the baking sheet and bake for 6-8 minutes, or until the walnuts start to darken. Let the walnuts cool and then coarsely chop them.
- Preheat the oven to 350 degrees F. Line the bottom of an 8-inch square baking pan with parchment paper and lightly grease the sides of the pan.
- In small bowl, sift the flour, baking powder, baking soda, cinnamon, nutmeg and salt.
- In a large mixing bowl, beat the eggs and brown sugar until combined. Add the milk, vanilla extract, orange zest and melted butter. Add the flour mixture and carrot puree and beat just until combined. Do not over-beat. Using a rubber spatula, stir in the walnuts and raisins.
- Pour the batter into the prepared pan and use the rubber spatula to smooth the top. Bake for 45-50 minutes or until lightly browned and a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan on a wire rack, then carefully invert it onto a serving plate.
- To make the frosting, beat all the ingredients in a mixing bowl until combined. Spread it onto the top and sides of the cake.
Nutrition
Jeanette Hurlbert says
If I use canned carrots to puree, how big a jar or how many cups should I use?
Kimberly @ The Daring Gourmet says
Hi Jeanette, it takes about a pound of fresh carrots to make one cup of carrot puree; I’m not sure what the equivalent is for already cooked carrots. I would recommend starting with one can (14.5 oz), drain and puree. That will probably get you pretty darn close, you may need to use part of another can.
Deborah H says
This is the only carrot cake recipe I will ever use from here forwards! I made this for Easter last weekend and it was absolutely delicious. The flavors were perfect and the cake wasn’t too sweet, and the amount of frosting was the kind of amount I love, just enough for a thin layer coating the cake. Thank you for this delicious recipe!
Kimberly Killebrew says
Thank you so much, Deborah, I’m thrilled that you enjoyed it and appreciate the feedback!
Jenny says
Hi I’m preparing to make this cake.
With the adjusted table amounts I really like but, you don’t include pan sizes. Surely you don’t want a 3x ingredient mix in a 8×8 pan. So question do I use the 2 or 3x for half sheet cake?
Diane Gallant says
This is absolutely delicious! Moist and full of flavor. Rather than 1 1/2 cups brown sugar, I used 1 C Splenda, and 1/2 cup brown sugar. So glad I found this recipe as I don’t like grating carrots. It’s great to be able to use our fresh cooked carrots.
Kimberly @ The Daring Gourmet says
Thank you, Diane, I’m so glad you enjoyed it and appreciate the feedback!
Liv says
If I cut back the sugar in this recipe, do I need to adjust any of the other ingredients? Making this today!
Kimberly @ The Daring Gourmet says
Hi Liv, no need to make any other adjustments. Happy baking!
Liv says
I am going to make this today! My only concern…aren’t raw carrots essential to carrot cake? Doesn’t it need those bits of carrot? This does look sooo delicious though !
Carrie says
What elevation are you baking at? I’m at 7000 ft and am wondering if I need to adjust the baking soda or baking powder?
Anonymous says
Thanku for that great recipe, tried it for my birthday and it came out awesome
Robin Jenkins says
I added Chia Seeds, anxious to see how it turns out 😉
Anonymous says
What size prepared pan should I use to pour batter into to cook?
Kimberly @ The Daring Gourmet says
Hi, it’s in Step 2: 8 inch square baking pan.
Rhonda Nuccio says
Wouldn’t pureed baby food carrots work? Cant wait to try
Kimberly @ The Daring Gourmet says
Hi Rhonda, yes you can use that if you prefer. Happy baking!
Joycelyn says
Hello Kimberly
With butter being scarce where I am right now, and if we’re lucky to find it in stock the cost is $6 lb. Being on a limited income, wondering if using oil to replace the melted butter in your carrot cake recipe would suffice?
Thank you
Kimberly @ The Daring Gourmet says
Hi Jocelyn, yes you can but it’s not a 1:1 substitution, you’ll only want to use about 3/4 the amount of oil as is called for butter. So use about 7.5 tablespoons of oil. Happy baking! :)
Joycelyn says
Thank you!
NHWCenter says
Loved your recipe and the family that I cook meals for loved this carrot cake. I adjusted it and used raw carrots and made a few changes using only organic nonGMO ingredients and it was a hit! Looking forward to trying more of your recipes.
Kimberly @ The Daring Gourmet says
I’m so glad you enjoyed it, thank you!