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Old-Fashioned Carrot Cake Recipe

Old-Fashioned Carrot Cake Recipe photo by Taste of Home

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MY FAMILY thinks this is the best carrot cake ever! We love the moist texture. The surprise is in the frosting. It's a pleasant departure from the usual cream cheese frosting that tops most carrot cakes. This cake doesn't last very long around our house! -Muriel Doherty, Phoenix, Arizona

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Old-Fashioned Carrot Cake Recipe

Prep: 30 min. + chilling Bake: 55 min. + cooling

Yield: 12-16 Servings

30 55 85

Ingredients

4 eggs
2 cups sugar
3 cups finely shredded carrots
1 package (8 ounces) cream cheese, softened
1-1/2 cups vegetable oil
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
1 can (8 ounces) crushed pineapple, drained
1 cup chopped walnuts
FLUFFY FROSTING:
1/4 cup all-purpose flour
3/4 cup milk
3/4 cup butter, softened
2 cups confectioners' sugar
3/4 cup sugar
1/2 teaspoon salt
1 teaspoon vanilla extract
Additional chopped walnuts

Directions

In a large bowl, beat eggs, sugar, carrots, cream cheese and oil until well blended. Combine the flour, baking soda, cinnamon and salt; gradually add to carrot mixture. Stir in pineapple and nuts.
Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 55-60 minutes or until a toothpick inserted near the center comes out clean. Remove to a wire rack to cool.
In a heavy saucepan, cook and stir flour and milk over medium-low heat until a thick paste forms, about 10 minutes. Chill for 30 minutes. In a large mixer, cream the butter, sugars and salt until light and fluffy. Beat in the chilled flour mixture until smooth, about 5 minutes. Beat in vanilla. Frost cake. Sprinkle with nuts. Yield: 12-16 servings.

Nutritional Facts 1 serving (1 piece) equals 652 calories, 40 g fat (12 g saturated fat), 93 mg cholesterol, 537 mg sodium, 69 g carbohydrate, 2 g fiber, 7 g protein.

Originally published as Old-Fashioned Carrot Cake in Reminisce March/April 1996, p47

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Reviews for Old-Fashioned Carrot Cake

Old-Fashioned Carrot Cake

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Reviewed on Mar. 31, 2013 by TerryDup

Outstanding! Very moist and tasty. I made this for Easter dinner and it was a hit!

Reviewed on Oct. 16, 2012 by MBrodersen

<p>My whole family loved it! Even our picky eater. We left the nuts out. I may have to make it with nuts, just so my one daughter and I can have more to ourselves Stick out tongue It didn't last very long. Will definitely be making this again. Great way to use the carrots we had in our garden. Pleasantly surprised by how moist it was. We made our own frosting b/c the girls love dad's frosting. </p>

Reviewed on Mar. 19, 2008 by danean

Im sure its 1 and 1/2 cups vegetable oil. :-)

Reviewed on Mar. 16, 2008 by mrobin

Carrott Cake

Is it 1-1/2 cups of vegetable oil or just a 1/2 cup of vegetable oil ?

Reviewed on Mar. 12, 2008 by Beebug

Reviewed on Mar. 12, 2008 by dinkum

This cake was so moist and I had to share the last slice when I made it for my Ladies group this week. A real Winner. Thank you for the recipe

Dinkum

Reviewed on Mar. 10, 2008 by SCGranny

I will try this one for Easter. Sounds easier than most recipes. Thanks for posting.

Reviewed on Mar. 09, 2008 by mkshope

Reviewed on Mar. 09, 2008 by sharon rinard

Reviewed on Mar. 07, 2008 by Northmn

My mom used to make this cake! The frosting is something we called "Mocked Frosting". My sister used to eat this on gram crackers... or anything she could alway with it! Giggle!!!!!!! Charlene I hope you read this... I am making this for Easter, you better come!!!

Reviewed on Mar. 06, 2008 by gamma53

Reviewed on Mar. 05, 2008 by grammy123

Reviewed on Mar. 04, 2008 by Toni1

/sounds so-o good. Can it be made in layer cake? Or Bundt cake?

Reviewed on Mar. 04, 2008 by ekelundt

Can you make cupcakes with this recipe? If yes how long would you back them?

Reviewed on Mar. 04, 2008 by barneyboo

sounds good

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