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Old-Fashioned Carrot Cake Recipe
Old-Fashioned Carrot Cake Recipe photo by Taste of Home

Old-Fashioned Carrot Cake Recipe

Read Reviews (16)
4.6 16
Publisher Photo
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
TOTAL TIME: Prep: 30 min. + chilling Bake: 55 min. + cooling
MAKES:12-16 servings
TOTAL TIME: Prep: 30 min. + chilling Bake: 55 min. + cooling
MAKES: 12-16 servings

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 King Arthur Unbleached 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 King Arthur Unbleached 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

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.

Directions

  1. 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.
  2. 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.
  3. 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.
Originally published as Old-Fashioned Carrot Cake in Reminisce March/April 1996, p47

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.

Reviews for Old-Fashioned Carrot Cake(16)

AVERAGE RATING
   (5)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (0)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed May. 29, 2013

Just okay.

MY REVIEW
Reviewed Mar. 31, 2013

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

MY REVIEW
Reviewed Oct. 16, 2012

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.

MY REVIEW
Reviewed Mar. 19, 2008

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

MY REVIEW
Reviewed Mar. 16, 2008

Carrott Cake

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

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