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Old-Fashioned Carrot Cake with Cream Cheese Frosting

 Old-Fashioned Carrot Cake with Cream Cheese Frosting
A pleasingly moist cake, this treat is the one I requested that my mom make each year for my birthday. It's dotted with sweet carrots and a hint of cinnamon. The fluffy buttery frosting is scrumptious with chopped walnuts stirred in. One piece of this cake is never enough!—Kim Orr, West Grove, Pennsylvania
12 ServingsPrep: 30 min. Bake: 35 min. + cooling


  • 4 eggs
  • 2 cups sugar
  • 1 cup canola oil
  • 2 cups all-purpose flour
  • 2 to 3 teaspoons ground cinnamon
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 2 cups grated carrots
  • 1/2 cup butter, softened
  • 1 package (3 ounces) cream cheese, softened
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 3-3/4 cups confectioners' sugar
  • 2 to 3 tablespoons 2% milk
  • 1 cup chopped walnuts
  • Orange and green food coloring, optional


  • In a large bowl, combine the eggs, sugar and oil. Combine the flour,
  • cinnamon, baking soda, baking powder, salt and nutmeg; beat into egg
  • mixture. Stir in carrots.

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Old-Fashioned Carrot Cake with Cream Cheese Frosting (continued)

Directions (continued)

  • Pour into two greased and floured 9-in. round baking pans. Bake at
  • 350° for 35-40 minutes or until a toothpick inserted near the
  • center comes out clean. Cool for 10 minutes before removing from
  • pans to wire racks to cool completely.
  • For frosting, in another large bowl, cream butter and cream cheese
  • until light and fluffy. Beat in vanilla. Gradually beat in
  • confectioners' sugar. Add enough milk to achieve desired spreading
  • consistency. Reserve 1/2 cup frosting for decorating if desired.
  • Stir walnuts into remaining frosting.
  • Spread frosting between layers and over top and sides of cake. If
  • decorating the cake, tint 1/4 cup reserved frosting orange and 1/4
  • cup green. Cut a small hole in the corner of pastry or plastic bag;
  • insert #7 round pastry tip. Fill the bag with orange frosting. Pipe
  • twelve carrots on top of cake, so that each slice will have a
  • carrot. Using #67 leaf pastry tip and the green frosting, pipe a
  • leaf at the top of each carrot.
  • Store cake in the refrigerator. Yield: 12 servings.
Nutritional Facts: 1 slice equals 702 calories, 36 g fat (10 g saturated fat), 99 mg cholesterol, 273 mg sodium, 90 g carbohydrate, 2 g fiber, 8 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.