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Home » Food » By Country or Region » North America » America » Old Fashioned Carrot Cake

Old Fashioned Carrot Cake

April 13, 2020 by Kimberly Killebrew · 72 Comments

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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!

carrot cake recipe best old fashioned traditional easy cream cream frosting

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!

carrot cake recipe best old fashioned traditional

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.

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

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.

Enjoy!

carrot cake recipe best old fashioned traditional easy cream cream frosting

 

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carrot cake recipe best old fashioned traditional easy cream cream frosting

For our gluten free readers be sure to try our Gluten Free Carrot Cake!

 

carrot cake recipe best old fashioned traditional easy cream cream frosting

Old Fashioned Carrot Cake

Kimberly Killebrew
Tender, moist and rich with that warming vintage taste of yesteryear, this Old Fashioned Carrot Cake is simple to make and is simply perfect!  
Print Recipe
4.91 from 20 votes
Prep Time 10 mins
Cook Time 45 mins
Total Time 45 mins
Course Dessert
Cuisine American
Servings 9 servings
Calories 463 kcal

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

Calories: 463kcal | Carbohydrates: 67g | Protein: 6g | Fat: 23g | Saturated Fat: 12g | Cholesterol: 85mg | Sodium: 296mg | Potassium: 350mg | Fiber: 2g | Sugar: 45g | Vitamin A: 3013IU | Vitamin C: 1mg | Calcium: 124mg | Iron: 2mg
Keyword Carrot Cake
Tried this recipe? Mention @daringgourmet or hashtag #daringgourmet

 

 

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72 Comments →

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72 Responses

  1. Suzie Pearson says

    April 27, 2020 at 9:56 am

    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

    Reply
    • Kimberly @ The Daring Gourmet says

      April 27, 2020 at 10:26 am

      Perfect, thank you so much for the weight info, Suzie! I’ve updated the metric conversion info.

      Reply
  2. Suzie Pearson says

    April 27, 2020 at 8:48 am

    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!

    Reply
    • Kimberly @ The Daring Gourmet says

      April 27, 2020 at 8:54 am

      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

      Reply
  3. Mary says

    April 27, 2020 at 1:04 am

    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!! :))

    Reply
  4. Sandra says

    April 15, 2020 at 2:34 pm

    Such an amazing carrot cake! My family loved it!

    Reply
    • Kimberly @ The Daring Gourmet says

      April 15, 2020 at 2:44 pm

      Awesome, Sandra, thank you! :)

      Reply
  5. Catalina says

    April 15, 2020 at 1:58 pm

    This carrot cake is on my must try cake! Love it!

    Reply
  6. Cathy says

    April 15, 2020 at 12:39 pm

    Carrot desserts are the best! This cake is complete perfection!

    Reply
  7. Haley D Williams says

    April 15, 2020 at 10:52 am

    This cake looks so good! I need to bake it up!

    Reply
  8. Dorothy Reinhold says

    April 14, 2020 at 7:20 pm

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

    Reply
  9. Amanda says

    April 14, 2020 at 4:31 pm

    Best carrot cake I have ever had hands down!

    Reply
    • Kimberly @ The Daring Gourmet says

      April 14, 2020 at 8:36 pm

      Thanks so much, Amanda, I’m so glad you enjoyed it!

      Reply
  10. Toni says

    April 14, 2020 at 10:28 am

    This is such a great carrot cake! I’ll be enjoying this any time of year!

    Reply
  11. Stephanie says

    April 14, 2020 at 10:17 am

    This looks amazing! I can’t wait to make it…carrot cake is the best!

    Reply
  12. Katie says

    April 14, 2020 at 9:28 am

    Love this carrot cake recipe! So delicious, we all loved it!

    Reply
    • Kimberly @ The Daring Gourmet says

      April 14, 2020 at 9:30 am

      I’m so glad it was a hit, Katie, thank you!

      Reply
  13. Nancy says

    January 18, 2020 at 6:06 pm

    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.

    Reply
    • Kimberly @ The Daring Gourmet says

      January 18, 2020 at 8:41 pm

      That’s wonderful, Nancy, I’m so glad you were converted and enjoyed this :) Thank you!

      Reply
  14. RMD says

    December 7, 2019 at 12:19 pm

    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.

    Reply
    • Kimberly @ The Daring Gourmet says

      December 7, 2019 at 12:24 pm

      Thanks, RMD, I’m glad you enjoyed it! And yes, the spices can easily be increased according to your preferences.

      Reply
  15. Loney says

    July 18, 2019 at 5:25 am

    Have you ever tried 1 cup of baby food carrots that is what I use for carrot bars.

    Reply
    • Kimberly @ The Daring Gourmet says

      July 18, 2019 at 9:18 am

      That would definitely work, Loney. Still I always prefer the flavor of fresh veggies.

      Reply
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kimberly killebrew the daring gourmet

Welcome!  I’m Kimberly and I share delicious originals, revitalized classics and authentic dishes from around the world.  Come travel the world through your taste buds!

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