Old Fashioned Carrot Cake
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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!
And for my gluten free readers, be sure to try my Gluten Free Carrot Cake!
Old Fashioned Carrot Cake
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 secret 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.
Time Saving Tips
This cake is relatively quick to make but there are a few things you can do to save even more time:
- Toast the walnuts in advance, let them cool, and store in an airtight container until ready to use.
- Cook and puree the carrots well in advance. Cool and store in an airtight container in the fridge until ready to use.
- Make the frosting up to 2 days in advance. Just take it out of the fridge 30 minutes before spreading it onto the cake.
This Old Fashioned Carrot Cake recipe 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!
Old Fashioned Carrot Cake Recipe
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 and serve.
Enjoy!
For more delicious cake recipes be sure to try my:
- Caramel Pear Walnut Cake
- Peanut Butter Cake
- French Almond Plum Cake
- Dundee Cake
- Limoncello Cake
- German Cheesecake
- Rhubarb Streusel Cake
- German Apple Cake
- Orange Buttermilk Cake
- Sticky Toffee Pudding
- German Plum Cake
- Cherry Marzipan Streusel Cake
- Chocolate Almond Quinoa Cake
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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.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. Once the cake has fully cooled, spread the frosting onto the top and sides of the cake.
Nutrition
Originally published on The Daring Gourmet February 19, 2014
Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!
Kimberley, I haven’t tried your recipe but I boil my grated carrots in the milk — use a higher cream content like 10% till the mixture is fairly thick, like a halva. Then I make my cake. It turns out delicious, I’d go with 2 cups flour but this is just a guesstimate. Will try the recipe and get back to you.
Very nice, Lydia, I’ll need to give that a try.
I have always used grated carrot in the past, just never thought of cooking the carrot. I can imagine the flavour of the carrot will be so enhanced by puréeing that I can’t wait to make this recipe. Thankyou for the idea.
Love your new kitchen by the way. I’m so jealous!!!
Thanks so much, Mary! Doing it all ourselves took a long time, but it’s finally done and I don’t have to cook all our meals on a portable single burner anymore :) Happy baking and I hope you enjoy the cake!
Thanks for the recipe! ☺️🎈
You’re very welcome, Arina!
I’ve never been a carrot cake fan because I didn’t like chewing on the grated carrots in the cake. However, years ago I remember my grandmother saying that she uses baby food in her carrot because she didn’t like chewing on the carrots either. Since I figured I didn’t like carrot cake, I never obtained the recipe from her. Needless to say, I will never get that chance again.
Using puree for the cake always intrigued me and it wasn’t until the other day where I decided that I wanted to give it a try. I stumbled upon this recipe and made slight adjustments to make it vegan since I am a vegan.
I made the recipe as cupcakes. They came out ridiculously good, and so moist. My only thing is that it was so moist, it was hard to get them out of the liner as they were soooo soft. I will try adding 2 cups of flour instead of 1.5 next time.
Other than that this recipe is perfection. Thank you!
Hi Elda, I’m so glad to hear you enjoyed them! Yes, veganizing this will require some additional adjustments as the consistency of whole milk is thicker than a non-dairy alternative and things like flax eggs have a different consistency as well. It sounds like you got it pretty darn close though with just the need to increase the flour a bit. Thanks for sharing the info about your grandmother – using baby carrot food is brilliant!
ELDA, WOULD YOU MIND SHARING YOUR VEGAN VERSION OF THIS RECIPE? THANK-YOU.
Hi Daring Gourmet, I was fascinated by your recipe using cooked and pureed carrot! I cooked this today and it was absolutely delightful. My new fav carrot cake recipe. Thank you for sharing xx
That’s wonderful! I’m so thrilled to hear that and appreciate the feedback, thank you! Best, Kimberly
I’m all for the fancy-schmany gourmet recipes but I always find myself coming back to these tried-and-true classics. Thanks for sharing this Kimberly!
I couldn’t agree with you more, Tori :)
Have you ever used crushed pineapple or coconut in your carrot cake? One of the best ones I ever tasted included both. YUM! How would you alter the ingredients to accommodate them?
Hi Roberta! Yes, I do occasionally add crushed pineapple to carrot cake. I don’t think I’ve tried it with coconut before but it sounds good. As for adding some pineapple and coconut to this recipe, I don’t think you’d have to alter it too much. I would make sure the crushed pineapple is thoroughly drained (let it sit in a sieve for a while) so the cake isn’t too soggy, and cut back a bit on the milk (maybe half). I might add an extra couple of tablespoons of flour. I’m thinking the dried shredded coconut will help absorb some of the added moisture as well. Next time I make carrot cake I think I’ll try your idea of adding the pineapple and coconut – it sounds great, thanks!
Old-fashioned Carrot Cake with Cream Cheese Frosting http://t.co/VElGKHbOCI