Old Fashioned Carrot Cake has to be one of the most classic yet perfect recipes for this dessert. I will be perfectly honest that I wasn’t a huge fan of carrot cake until I made this recipe.
I have received a lot of feedback from family and friends that this cake isn’t dry, tastes amazing, and is a must-have during the Easter holiday and spring dessert season.
Don’t let this cake recipe intimidate you. It isn’t as hard as it seems to bake a perfectly textured and flavorful dessert. If you are looking for how to make carrot cake from scratch, this is for you!
What nuts are best in carrot cake?
My personal recipe here does not call for nuts. I am not a fan of nuts in my desserts but if you are, you can easily top this cake with walnuts, pecans, or hazelnuts for an added texture and flavor.
Is carrot cake healthier than other cakes?
It depends but carrot cake isn’t something I would call “healthy”. Most of the ingredients sound all well and good but the sugar is where this gets you. I’ve seen homemade recipes go for as much as 28 points a slice on Weight Watchers. Call this recipe a special treat.
What you need to make Old Fashioned Carrot Cake
- grated carrot
- olive oil
- baking soda
- vanilla extract
Some people don’t realize that many carrot cake recipes call for cinnamon. It tends to be an overlooked ingredient. This is where we get that little hint of spice and flavor that brings out that savory and sweet blend with the carrots.
How to make Homemade Carrot Cake
Prepare a 9×13 baking pan by greasing it well. Preheat the oven to 350° F.
Sif the flour, baking soda, cinnamon and salt into a bowl.
In a separate large bowl, beat the eggs and oil for about 1 minute. Add the sugar into the egg mixture and beat until light and fluffy. This should be about 2 minutes.
Add vanilla and mix well into the egg mixture. Fold in the grated carrots into the egg mixture. Fold half of the flour mixture into the egg mixture until combined. Fold in the remaining flour.
Beat the entire batter for about 1 minute. Pour the batter into the 9×13 greased baking pan. Bake for 25-35 minutes until a toothpick comes out clean from the center. Cool completely before frosting.
No carrot cake is complete with without the best cream cheese frosting
Once your cake is cooled, be sure to use my Cream Cheese Frosting recipe to layer the top of the cake. You can simply layer the frosting over the top or use a pastry bag and a large star tip to pipe the frosting over the top.
- 2 1/2 cups grated carrot
- 2 cups flour
- 2 cups sugar
- 4 large eggs
- 1 cup of olive oil
- 2 tsp baking soda
- 1 tsp salt
- 1 tsp vanilla extract
- 2 tsp cinnamon
- Prepare a 9x13 baking pan by greasing it well.
- Preheat the oven to 350° F.
- Sif the flour, baking soda, cinnamon and salt into a bowl.
- In a separate large bowl, beat the eggs and oil for about 1 minute.
- Add the sugar into the egg mixture and beat until light and fluffy. This should be about 2 minutes.
- Add vanilla and mix well into the egg mixture.
- Fold in the grated carrots into the egg mixture.
- Fold half of the flour mixture into the egg mixture until combined.
- Fold in the remaining flour.
- Beat the entire batter for about 1 minute.
- Pour the batter into the 9x13 greased baking pan.
- Bake for 25-35 minutes until a toothpick comes out clean from the center.
- Cool completely before frosting.
Be sure to grab my Easy Cream Cheese Frosting recipe to top off this carrot cake.
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Nutrition Information:Yield: 15 Serving Size: 1
Amount Per Serving: Calories: 342Total Fat: 17gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 53mgSodium: 381mgCarbohydrates: 45gFiber: 1gSugar: 30gProtein: 4g
Nutrition facts are not always accurate.