A Classic, Moist & Flavor-Packed Treat
There’s something truly special about a homemade carrot cake. It’s the kind of dessert that feels nostalgic, bringing back memories of family gatherings, Sunday dinners, and that one recipe your grandma used to make. This old-school carrot cake is packed with fresh carrots, warm spices, and a rich, tangy cream cheese frosting that makes every bite pure bliss.
I love this recipe because it’s simple to make but delivers that bakery-quality flavor. The moist crumb, the crunch from walnuts (if you like them), and the velvety frosting make it a favorite at any occasion. Whether you’re baking for a birthday, holiday, or just because, this carrot cake is a guaranteed crowd-pleaser!
Questions I Often Get Asked About This Recipe
Q: Can I make this carrot cake ahead of time?
Absolutely! In fact, carrot cake tastes even better the next day as the flavors deepen. You can bake the cake layers a day or two in advance, wrap them tightly, and store them at room temperature or in the fridge. Frost the cake when you’re ready to serve.
Q: Can I make this without nuts?
Yes! The nuts are completely optional. If you or someone in your family has allergies or simply doesn’t like nuts, feel free to leave them out. The cake will still be moist and delicious.
Q: Can I use pre-shredded carrots?
I highly recommend grating fresh carrots instead of using pre-shredded ones. Pre-shredded carrots tend to be dry and won’t give the same moisture and texture to your cake.
Q: What can I substitute for vegetable oil?
If you prefer not to use vegetable oil, you can substitute it with an equal amount of melted butter, applesauce, or even Greek yogurt for a healthier twist.
Q: How should I store carrot cake?
Carrot cake should be stored in an airtight container in the refrigerator. It will stay fresh for up to 5 days. If you need to keep it longer, you can freeze it (without frosting) for up to 3 months.
What You Need to Make Old-School Carrot Cake
For the Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 cup vegetable oil
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons cinnamon
- ½ teaspoon nutmeg
- 3 cups grated carrots
- 1 cup chopped walnuts (optional)
- 1 cup raisins (optional)
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 1-2 tablespoons milk (if needed for consistency)
How to Make Old-School Carrot Cake
- Preheat & Prep: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Combine Wet Ingredients: In another bowl, beat the sugar, oil, eggs, and vanilla extract until smooth and creamy.
- Mix Everything Together: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the grated carrots, walnuts, and raisins (if using).
- Bake: Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Cool Completely: Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- Make the Frosting: Beat the cream cheese and butter until smooth. Gradually add powdered sugar, beating until fluffy. Stir in vanilla extract. If needed, add milk to reach a spreadable consistency.
- Assemble the Cake: Spread a layer of frosting over one cake layer, place the second layer on top, and frost the entire cake.
- Serve & Enjoy: Slice and enjoy your homemade old-school carrot cake!
Tips for the Best Carrot Cake
✔ Use freshly grated carrots – They add the best moisture and texture.
✔ Don’t overmix the batter – Mix just until combined to keep the cake light and fluffy.
✔ Toast the walnuts – If using nuts, toasting them adds an extra depth of flavor.
✔ Let the cake cool before frosting – If you frost a warm cake, the frosting will melt and become runny.
✔ Chill before serving – The flavors meld beautifully when the cake is chilled for a few hours.
Reader Reviews
🌟🌟🌟🌟🌟 Sarah M. – “This was the best carrot cake I’ve ever made! Moist, flavorful, and the cream cheese frosting was perfect.”
🌟🌟🌟🌟 David R. – “I made this for my mom’s birthday, and she said it reminded her of the cakes her grandmother used to make. Will definitely be baking this again!”
🌟🌟🌟🌟🌟 Emma K. – “Absolutely delicious! I left out the nuts because of allergies, and it was still amazing. The cake was so moist!”
🌟🌟🌟🌟 Liam P. – “Great recipe! I used half oil and half applesauce, and it turned out wonderful. Not too sweet and just the right amount of spice.”
🌟🌟🌟🌟🌟 Jessica T. – “I’ve tried a lot of carrot cake recipes, and this one is my favorite! Super easy to follow and a huge hit with my family.”
Printable Recipe
Old-School Carrot Cake
This Old-School Carrot Cake is packed with fresh carrots, warm spices, and topped with a luscious cream cheese frosting. Moist, flavorful, and easy to make, it’s the perfect dessert for any occasion!
Ingredients
- For the Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 cup vegetable oil
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons cinnamon
- ½ teaspoon nutmeg
- 3 cups grated carrots
- 1 cup chopped walnuts (optional)
- 1 cup raisins (optional)
- For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 1-2 tablespoons milk (if needed for consistency)
Instructions
Preheat & Prep:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
Mix Dry Ingredients:
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
Combine Wet Ingredients:
- In another bowl, beat the sugar, oil, eggs, and vanilla extract until smooth and creamy.
Mix Everything Together:
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the grated carrots, walnuts, and raisins (if using).
Bake:
- Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
Cool Completely:
- Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Make the Frosting:
- Beat the cream cheese and butter until smooth. Gradually add powdered sugar, beating until fluffy. Stir in vanilla extract. If needed, add milk to reach a spreadable consistency.
Assemble the Cake:
- Spread a layer of frosting over one cake layer, place the second layer on top, and frost the entire cake.
Serve & Enjoy:
- Slice and enjoy your homemade old-school carrot cake!
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If You Enjoyed This Recipe, Please Share!
If you loved this Old-School Carrot Cake, don’t keep it to yourself! Share it on social media, pin it on Pinterest, or send it to a friend who loves baking. There’s nothing better than spreading the joy of homemade desserts, and I’d love to see your version of this classic treat. Tag me in your photos—I can’t wait to see your beautiful carrot cakes!
