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

Old-Fashioned Carrot Cake Recipe

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4.5 11 5
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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
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


  • 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
  • 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

Nutritional Facts

1 piece: 652 calories, 40g fat (12g saturated fat), 93mg cholesterol, 537mg sodium, 69g carbohydrate (52g sugars, 2g fiber), 7g protein


  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

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Reviewed May. 29, 2013

"Just okay."

Reviewed Mar. 31, 2013

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

Reviewed Oct. 16, 2012

"<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 Mar. 19, 2008

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

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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