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
Suzie Pearson says
Thanks for your prompt response. Fyi,I have just weighed my closest to an American cup of pureed carrot and it is 265 gm (quite a bit left over from my 450gm raw boiling. Can’t wait to taste it!
Kind regards suzie
Kimberly @ The Daring Gourmet says
Perfect, thank you so much for the weight info, Suzie! I’ve updated the metric conversion info.
Suzie Pearson says
Is there a metric version somewhere? I can check back for examples of most ingredients in other recipes but a weight for the carrot would be helpful.
I adore all your recipes and, if after Brexit we can’t get Golden Syrup here in Sourh West France, now I needn’t worry, you have come to the aid if ex-pata again. Brava!
Kimberly @ The Daring Gourmet says
Thanks so much, Suzie :) Somehow the conversion button wasn’t enabled, it is now – thanks for catching that. Unfortunately I don’t know how many grams the cup of pureed carrot weights in grams. The good news is that it doesn’t have to be exact – use a teacup or similar to measure it :) I hope you and your loved ones are continuing to stay safe and well during this crazy time. Warmly, Kimberly
Mary says
I have never heard of cooking the carrot before baking the cake. It sounds lovely. I will try this soon. Carrot cake is very popular with my husband – his favourite in fact. So I shall give him a treat!! :))
Sandra says
Such an amazing carrot cake! My family loved it!
Kimberly @ The Daring Gourmet says
Awesome, Sandra, thank you! :)
Catalina says
This carrot cake is on my must try cake! Love it!
Cathy says
Carrot desserts are the best! This cake is complete perfection!
Haley D Williams says
This cake looks so good! I need to bake it up!
Dorothy Reinhold says
Carrot Cake always makes me think of my grandmother. She loved carrot cake. This will be a perfect treat for my family this week.
Amanda says
Best carrot cake I have ever had hands down!
Kimberly @ The Daring Gourmet says
Thanks so much, Amanda, I’m so glad you enjoyed it!
Toni says
This is such a great carrot cake! I’ll be enjoying this any time of year!
Stephanie says
This looks amazing! I can’t wait to make it…carrot cake is the best!
Katie says
Love this carrot cake recipe! So delicious, we all loved it!
Kimberly @ The Daring Gourmet says
I’m so glad it was a hit, Katie, thank you!
Nancy says
Wow! And thanks! I love carrots but I hate carrot cake..unfortunately it’s all my SO wants, so he gets it for his birthday. Turns out I love it with cooked homegrown Alaskan carrots.
Kimberly @ The Daring Gourmet says
That’s wonderful, Nancy, I’m so glad you were converted and enjoyed this :) Thank you!
RMD says
This cake has a beautiful texture. I made it following the recipe exactly. For me though, it needs a lot more spice to contrast with the sweetness. But that’s an easy thing to adjust to taste.
Kimberly @ The Daring Gourmet says
Thanks, RMD, I’m glad you enjoyed it! And yes, the spices can easily be increased according to your preferences.
Loney says
Have you ever tried 1 cup of baby food carrots that is what I use for carrot bars.
Kimberly @ The Daring Gourmet says
That would definitely work, Loney. Still I always prefer the flavor of fresh veggies.