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Old-Fashioned Carrot Cake Recipe

Old-Fashioned Carrot Cake Recipe

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 YIELD:12-16 servings


  • 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
  • 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


  • 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 13x9-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.

Nutritional Facts

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

Reviews for Old-Fashioned Carrot Cake

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gomommygo User ID: 1379244 16626
Reviewed May. 29, 2013

"Just okay."

TerryDup User ID: 7049896 16251
Reviewed Mar. 31, 2013

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

MBrodersen User ID: 6752852 13158
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 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>"

danean User ID: 458113 30964
Reviewed Mar. 19, 2008

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

mrobin User ID: 2323949 30962
Reviewed Mar. 16, 2008

"Carrott cake

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

dinkum User ID: 616604 42633
Reviewed 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 recipe


SCGranny User ID: 734868 15033
Reviewed Mar. 10, 2008

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

Northmn User ID: 1989082 16891
Reviewed 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 User ID: 144070 37326
Reviewed Mar. 4, 2008

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

ekelundt User ID: 1501561 16625
Reviewed Mar. 4, 2008

"Can you make cupcakes with this recipe? If yes how long would you back them?"

barneyboo User ID: 2837369 30901
Reviewed Mar. 4, 2008

"sounds good"

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