Home » By Course » Dessert » Old Fashioned Carrot Cake

Old Fashioned Carrot Cake

This post may contain affiliate links. See my disclosure policy.

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 recipe best raisins walnuts orange mace nutmeg traditional easy cream cream frosting

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 best raisins walnuts orange mace nutmeg traditional easy cream cream frosting

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.

toasting and chopping walnuts

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.

preparing ingredients

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.

preparing ingredients

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.

preparing ingredients

Bake for 45-50 minutes or until lightly browned and a toothpick inserted into the center comes out clean.

 

baking the cake

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.

spreading on cream cheese frosting

Cut into squares and serve.

Enjoy!

old fashioned carrot cake recipe best raisins walnuts orange mace nutmeg traditional easy cream cream frosting

For more delicious cake recipes be sure to try my:

Save This Recipe

Enter your email address and we’ll send it straight to your inbox!

carrot cake recipe best old fashioned moist sheet cake raisins orange mace nutmeg cream cheese frosting

Old Fashioned Carrot Cake

Tender, moist and rich with that warming vintage taste of yesteryear, this Old Fashioned Carrot Cake is simple to make and is simply perfect!  
4.98 from 88 votes
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 45 minutes
Servings 9 servings

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

Calories: 463kcalCarbohydrates: 67gProtein: 6gFat: 23gSaturated Fat: 12gCholesterol: 85mgSodium: 296mgPotassium: 350mgFiber: 2gSugar: 45gVitamin A: 3013IUVitamin C: 1mgCalcium: 124mgIron: 2mg
Course Dessert
Cuisine American
Tried this recipe?Let us know how it was!

Originally published on The Daring Gourmet February 19, 2014

 

kimberly killebrew the daring gourmet

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!

Read more about me...

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




4.98 from 88 votes (71 ratings without comment)

81 Comments

  1. 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.

  2. 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

  3. 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!

    1. 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

  4. 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!! :))

  5. Carrot Cake always makes me think of my grandmother. She loved carrot cake. This will be a perfect treat for my family this week.

  6. 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.

  7. 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.