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Old-Fashioned Carrot Cake

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

Ingredients

  • 4 large 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 whole 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 13x9-in. baking pan. Bake at 350° for 55-60 minutes or until a toothpick inserted in 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.
Nutrition Facts
1 piece: 652 calories, 40g fat (12g saturated fat), 93mg cholesterol, 537mg sodium, 69g carbohydrate (52g sugars, 2g fiber), 7g protein.
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Reviews

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Average Rating:
  • gomommygo
    May 29, 2013

    Just okay.

  • TerryDup
    Mar 31, 2013

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

  • MBrodersen
    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 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>

  • pattyr41
    Oct 12, 2008

    No comment left

  • danean
    Mar 19, 2008

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

  • mrobin
    Mar 16, 2008

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

  • dinkum
    Mar 12, 2008

    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 recipeDinkum

  • SCGranny
    Mar 10, 2008

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

  • Northmn
    Mar 7, 2008

    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!!!

  • Toni1
    Mar 4, 2008

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