Old-Fashioned Carrot Cake with Cream Cheese Frosting Recipe

4.5 28 32
Old-Fashioned Carrot Cake with Cream Cheese Frosting Recipe
Old-Fashioned Carrot Cake with Cream Cheese Frosting Recipe photo by Taste of Home
Publisher Photo

Old-Fashioned Carrot Cake with Cream Cheese Frosting Recipe

Read Reviews
4.5 28 32
Publisher Photo
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—better than all the other carrot cakes I've tried!—Kim Orr, West Grove, Pennsylvania
MAKES:
16 servings
TOTAL TIME:
Prep: 30 min. Bake: 35 min. + cooling
MAKES:
16 servings
TOTAL TIME:
Prep: 30 min. Bake: 35 min. + cooling

Ingredients

  • 4 large 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
  • FROSTING:
  • 1/2 cup butter, softened
  • 3 ounces cream cheese, softened
  • 1 teaspoon vanilla extract
  • 3-3/4 cups confectioners' sugar
  • 2 to 3 tablespoons 2% milk
  • 1 cup chopped walnuts, optional
  • Orange and green food coloring, optional

Directions

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.
Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 35-40 minutes or until a toothpick inserted in 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. 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 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: 16 servings.
Originally published as Old-Fashioned Carrot Cake in Taste of Home April/May 2001, p35

Nutritional Facts

1 slice: 531 calories, 28g fat (7g saturated fat), 67mg cholesterol, 203mg sodium, 68g carbohydrate (54g sugars, 1g fiber), 5g protein.

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  • 4 large 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
  • FROSTING:
  • 1/2 cup butter, softened
  • 3 ounces cream cheese, softened
  • 1 teaspoon vanilla extract
  • 3-3/4 cups confectioners' sugar
  • 2 to 3 tablespoons 2% milk
  • 1 cup chopped walnuts, optional
  • Orange and green food coloring, optional
  1. 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.
  2. Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 35-40 minutes or until a toothpick inserted in center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  3. 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. If desired, stir walnuts into remaining frosting.
  4. 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 each slice will have a carrot. Using #67 leaf pastry tip and the green frosting, pipe a leaf at the top of each carrot.
  5. Store cake in the refrigerator. Yield: 16 servings.
Originally published as Old-Fashioned Carrot Cake in Taste of Home April/May 2001, p35

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Reviews forOld-Fashioned Carrot Cake with Cream Cheese Frosting

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BCVigil User ID: 2572550 286419
Reviewed Apr. 9, 2018

"The cake was simple to make and the end result was very moist and tasty. I made a double-layer cake, however, cupcakes would be perfect!!! Does anyone know what the approx. bake time for cupcakes using this recipe would be?"

MY REVIEW
[email protected] User ID: 193450 286023
Reviewed Apr. 2, 2018

"Definitely not my most favorite of carrot cakes - too dry for me. And I doubled the frosting amount hoping that would help."

MY REVIEW
ndnmac User ID: 8940045 285713
Reviewed Mar. 27, 2018

"I make a much moister 3 layer carrot cake that has coconut and pineapple in it. Everyone says it is the most moist and greatest tasting carrot cake they have ever eaten. I am ask to bake them for dog rescue charity sales every year. Some of the charity people order them before the charity even starts to make sure they get them...yes their money goes to the dog !!!!"

MY REVIEW
turitsky User ID: 2591928 284762
Reviewed Mar. 8, 2018

"This is a recipe I have used for years but I make a few changes. I put pecans in the batter and black walnuts in the icing. I have had people ask me to make this cake for them for holidays and parties."

MY REVIEW
Bobbie User ID: 9320413 284651
Reviewed Mar. 5, 2018

"I have used this recipe for many years and gotten rave reviews. The two changes I made were to increase the amount of grated carrots to a heaping 4 cups of organic ones and to use a 9x13" pan. Oganic carrots are so much more flavorful. Using a salad Shooter to grate the carrots makes quick work of a tedious process."

MY REVIEW
Kasha User ID: 179140 264854
Reviewed Apr. 19, 2017

"made this in 2 loaf pans and after an hour they passed the toothpick test... but they collapsed and had to be recooked as runny in the middle. Used exact recipe. However they got rave reviews for taste and looked fine with icing on them. Just a little dense. Will try again and see. Not dry at all."

MY REVIEW
Paula User ID: 9137865 264532
Reviewed Apr. 10, 2017

"I found this recipe online last week. I followed it exactly as it was listed. It is the driest cake ever! It is not worth keeping. I looked up some other recipes and found they used crushed pineapple with the juice, and one more cup of carrots. I am sure they will not be dry! Very disappointed in this from Taste of Home!

As I was just re-reading the other reviews....I noticed a few ingredients that were not at all listed in the recipes. Like applesauce, and carnation milk. Also Sour cream. I know these were add ins or subsitutes, but should have been mentioned in the recipe."

MY REVIEW
JMartinelli13 User ID: 92779 263998
Reviewed Mar. 28, 2017

"I left the walnuts out of the frosting, and used an 8oz package of cream cheese. Great cake!"

MY REVIEW
dmsaari User ID: 1718185 263248
Reviewed Mar. 9, 2017

"So happy to finally find a carrot cake recipe that doesn't have raisins."

MY REVIEW
MICHELLE User ID: 9038603 263156
Reviewed Mar. 7, 2017

"i made this cake and added 1/4 cup of sour cream to the mix and for the frosting, I replaced carnation can milk for the 2% milk and added raisins"

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