Make a traditional Easter dessert families have been enjoying for many years. The cake is moist and tender with just right right amount of sweetness so the cream cheese frosting compliments the cake.
Everyone loves carrot cake during the Easter holiday. Make it in a sheet pan and spread on the frosting.
Sprinkle some crushed walnuts on top and you have the perfect sheet cake to enjoy for dessert!
Old Fashioned Easter Dessert Recipes
I found this Old Fashioned Carrot Cake recipe in one of my favorite Vintage cookbooks. The cookbook is the Farm Journal's Country Cookbook.
Originally printed in 1959 the copy I purchased is the revised version from 1972. The preface says this Silver Jubilee version includes some of the best recipes published in the Farm Journal since 1947.
Love old fashioned dessert recipes? I share them all the time.
The first time I flipped through the recipes I immediately fell in love.
Reading this passage from the front flap makes me think that even today with all the advances we have families are very much the same and are still striving to feed their families well.
All over America, people look to the country for "the good life"-- fresh air, simple pleasures, and good country food, fresh from the farm! Home cooking is more valued today than ever before-with wholesome fruits, vegetables, grains, meats, eggs and milk.
Carrot Cake is one of those recipes most people only enjoy during the Spring.
Traditionally it is an Easter or Springtime dessert. I don't know why this is because I love Carrot Cake all year long.
This recipe is very moist and delicious.
The cake is just sweet enough so the sweetness of the cream cheese frosting is just right.
If you are looking for a carrot cake recipe just like grandma made then this is it.
Your family may also have called it a Carrot Sheet Cake recipe because back in the day when a cake was made in a large 9 x 13 pan cakes were called sheet cakes.
How to make an Old Fashioned Carrot Cake
Ingredients
- 2½ cups of finely grated carrot
- 2 cups all-purpose flour
- 2 cups of sugar
- 4 large eggs
- 1 cup of vegetable oil
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- 2 teaspoons cinnamon
Directions
Step 1: Grease and flour a 9 x 13 baking pan and set aside. Preheat the oven to 350 F. degrees.
Step 2: Sift the flour, baking soda, cinnamon and salt into a bowl.
Step 3: In a separate large bowl beat the eggs and oil for 1 minute.
Step 4: Add the sugar and beat until light and fluffy, about 2 minutes.
Step 5: Add the vanilla and beat just until incorporated.
Step 6: Fold the grated carrots into the egg mixture.
Step 7: Fold half the flour mixture into the egg mixture until combined.
Step 8: Fold remaining flour in. Beat batter for 1 minute.
Step 9: Pour into a prepared 9 x 13 baking pan.
Step 10: Bake for 25-35 minute or until a toothpick inserted in the center comes out clean.
Step 11: Cool completely before frosting with Cream Cheese Frosting.
How to Make Cream Cheese Frosting
There are many cream cheese frosting recipes out there. This one is an oldy but a goody and compliments the cake perfectly. Everyone will be begging for the recipe.
Ingredient Notes
- powdered sugar: The main ingredient when making cream cheese frosting. It may be called confectioners sugar, icing sugar or 10x sugar where you live.
- cream cheese: Use full fat cream cheese for the best flavor. Make sure the cream cheese has come to room temperature before making the frosting. Cold cream cheese is almost impossible to beat to a creamy smooth texture needed for frosting.
- butter: no substitutions please. Use unsalted room temperature butter. If the butter is not room temperature it will there will be lumps of butter in your frosting.
- Vanilla extract: I prefer pure vanilla extract. Imitation extracts do not taste very good. (I used my homemade vanilla extract)
- Nuts: walnuts are the traditional nut in carrot cake recipes. In a pinch you could use chopped pecans instead.
Scroll down below for the recipe card where you will find the ingredient amounts, directions and for one-click printing or to Pin the recipe.
Directions
- Beat the cream cheese and butter together until smooth.
- Add vanilla extract and beat for one minute on high.
- Add powdered sugar one cup at a time.
- Beat until smooth and creamy.
- Frost Cake and sprinkle walnuts over the top.
FAQS
How to make a moist carrot cake from scratch is easy to do when you use a recipe that uses oil. Make sure you use freshly shredded carrots full of moisture and do not over bake the cake. Overbaking a carrot cake will make it dry.
Carrot cake is so much better made with oil. The oil helps make carrot cake moist and tender.
Recipe Expert Tips
- Grating or shredding carrots for carrot cake: The best homemade carrot cake uses finely grated carrot pieces. Use the smallest side of a box grater or use a fine shredder like you would use to shred hard cheese or to zest citrus.
- Cake leavening agent: Use fresh baking soda that has no expired. The baking soda is the leavening agent use to help the cake rise. If the baking soda is expired the cake may not rise.
- Cake pans: This recipe is made in a sheet pan. You can also use two 8 inch round cake pans to make a layer cake.
- Make a moist carrot cake: Overbaking is the number one cause for a dry carrot cake. Start checking the carrot cake at least 15 minutes before the suggested baking time is up.
- Storing: Cover the cake pan loosely with aluminum foil and refrigerate until serving. Cream cheese frosting needs to be refrigerated.
Let's be friends
Print, share or save the recipe below
Old Fashioned Carrot Cake with Homemade Cream Cheese Frosting
Ingredients
- 2½ cups grated carrot (finely grated)
- 2 cups all-purpose flour
- 2 cups sugar
- 4 large eggs
- 1 cup vegetable oil
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- 2 teaspoons ground cinnamon
Cream Cheese Frosting Ingredients
- 3 cups powdered sugar
- 8 ounces cream cheese (softened)
- 1 stick butter (softened)
- 2 teaspoons pure vanilla extract
- ¼ cup walnuts (chopped (optional))
Instructions
- Grease and flour a 9 x 13 baking pan and set aside.
- Preheat oven to 350 degrees.
- Sift the flour, baking soda, cinnamon and salt into a bowl.
- In a separate large bowl beat the eggs and oil for 1 minute.
- Add the sugar and beat until light and fluffy, about 2 minutes.
- Add the vanilla and beat just until incorporated.
- Fold the grated carrots into the egg mixture.
- Fold half the flour mixture into the egg mixture until combined.
- Fold remaining flour in.
- Beat batter for 1 minute.
- Pour into a prepared 9 x 13 baking pan.
- Bake for 25-35 minute or until a toothpick inserted in the center comes out clean.
- Cool completely.
- Frost with Cream Cheese Frosting.
Cream Cheese Frosting Directions
- Beat the cream cheese and butter together until smooth.
- Add vanilla extract and beat for one minute on high.
- Add powdered sugar one cup at a time. Beat until smooth and creamy.
- Frost the cake and sprinkle walnuts over the top.
Video
Recipe Expert Tips
- Grating or shredding carrots for carrot cake: The best homemade carrot cake uses finely grated carrot pieces. Use the smallest side of a box grater or use a fine shredder like you would use to shred hard cheese or to zest citrus.
- Cake leavening agent: Use fresh baking soda that has no expired. The baking soda is the leavening agent use to help the cake rise. If the baking soda is expired the cake may not rise.
- Cake pans: This recipe is made in a sheet pan. You can also use two 8 inch round cake pans to make a layer cake.
- Make a moist carrot cake: Overbaking is the number one cause for a dry carrot cake. Start checking the carrot cake 15 minutes before the suggested baking time is up.
- Storing: Cover the cake pan loosely with aluminum foil and refrigerate until serving. Cream cheese frosting needs to be refrigerated.
Nutrition
This (affiliate link) 9 x 13-inch baking pan with lid is perfect for this Carrot Sheet Cake recipe.
It makes taking this homemade carrot cake recipe to family gatherings easy.
No worries about smashing the frosting.
Amanda Carisi
Very disappointed. We all love carrot cake and were excited to try this one, but it just tasted like vanilla cake with carrots in it which seemed like a strange combination, especially since we aren't really vanilla people. I questioned why it didn't have more spices in it while I was preparing it and I do think that may have changed the outcome. It was easy to make which was great, but now I have to make something else for dessert because I don't think anyone will eat this one.
Arlene Mobley
Amanda sorry to hear you were not happy with the recipe. This recipe has received over 30 five star ratings and many more positive comments. Feel free to adjust the cinnamon amount to suit your tastes. Thansk!
toshka nyman
Can you turn into gram and milliliter please!
Arlene Mobley
Hi Tonshka I am working to get this option on my recipe card.
Stela
I would also like to know how many grams of carrots I should buy so that it makes up 2 1/2 cups of grated carrots. Thank you!
Arlene Mobley
Stela
You will need about 8 medium size carrots to make enough grated carrots for this recipe.
Stela
Thank you for your timely response! I am making it tonight, and posting an update tomorrow. It is going to be a birthday cake for my sister.
Arlene Mobley
Stela You're welcome. Happy Birthday to sis!
Stela
Thank you and sorry about the delayed reply! I loved the cake, it was easy to make and delicious, thank you, and God bless you and your family!
Stela
Hello. I have a question about this recipe. I would like to turn it into a small layer cake - what pan should I use, and what amendments should i make to the recipe? Thank you in advance! Greetings from Bulgaria.
Arlene Mobley
Hi Stela
This recipe will make two 8 inch or 9 inch round cakes.
Veena Azmanov
Awesome and delicious and my best Easter Treat to the family.
Janet
My husband wanted a carrot cake but I wasn’t happy about some of the boxed mixes, so making this carrot cake was amazing! It came out as I would expect of the old fashioned cakes. The icing came out perfect too. Just so happens I made it today on our 43rd anniversary!!
Anisha
Hi i have a fan oven what temperature should i bake it in? It only goes up to 250
Arlene Mobley
Hi Anisha
I have never cooked with a fan oven so I can't suggest how long to bake this recipe. You'll have to keep an eye on it and used the toothpick method in the center to check for doneness.
Jim Orvis
Terrific recipe! Thanks for sharing it! I made this yesterday and served it to about 16 people. They all loved it!
Arlene Mobley
Jim
So glad to hear the Carrot Cake recipe was a hit! I wish I had a piece right now. This is my favorite carrot cake recipe.
Erlene
My husband LOVES carrot cake. I'll have to give this one a try. Thanks for sharing on Merry Monday. Pinned.
Monique
For those of you who feel that shredding the carrots is a chore, simply cut carrots in pieces & shred in good processor......done in a snap!!!
Arlene Mobley
Monique
That is an awesome carrot shredding tip. Thank you for sharing it with y readers!
Chanellelangton
I made this last night for my friends and family. First cake I have ever made! HUGE hit. Everyone said it was the best carrot cake they have ever tried. I used half a cup of apple sauce and a half a cup of avocado oil instead of 1 cup oil, and it was so moist. Thanks for the recipe!
Arlene Mobley
Congrats on baking your first cake and impressing your friends and family with your baking skills. I'm glad to hear the cake turned out delicious with the changes you made. I bet the applesauce made the carrot cake extra moist and delicious!
Kai
Hi there! I would love to make this! Would it work well as a layer cake using 9 inch pans? Thank you!
Arlene Mobley
Hi Kai
Yes you could make this a layer cake.
Kathleen
I have that very same cookbook! I love it, too. Haven't made the frosted bars, but I have made the Carrot/Pecan Spice Cake in the book, first time was in 1983. I write notes in my books next to recipes I have made. It's always fun to read them years later.
Arlene Mobley
Kathleen it is one of my favorite vintage cookbooks!
Bobbie
adding on to my recent comment: I neglected to add that I used a glass 9 / 13, so perhaps that is the reason it took 45 minutes instead of 25 or 35.
Arlene Mobley
Hi Bobbie
It could be that the glass pan took longer to heat up than the metal pan I used. I hope your son-in-law enjoys the recipe. Happy Birthday to him!
Bobbie
I made the carrot cake today, and it has turned out perfectly. I followed the recipe exactly. It will be the birthday present for my son-in-law...he said that he wants it as a birthday present as carrot cake is his favorite with buttercream frosting. I will also make marzipan carrots to decorate. I FOLLOWED THE RECIPE EXACTLY...but I baked it for 45 minutes until a toothpick came out clean. Your directions for the 9 x 13 is 25 to 35 minutes, but it was liquid in the center then...I believe my oven temperatures are correct...they are for everything else. I finely grated the carrots,( not the regular grating size,) as told to do, and I wonder if this increases the time to bake.
Laia
Thanks Arlene, delicious recipe 🙂 hopefully your cake is going to make happy a little bunch of toddlers tomorrow, here in Italy :):)
Arlene Mobley
Laia
Thank you! I hope the kiddies enjoy it!
swathi
Looks perfect, thanks for sharing with Hearth and soul blog hop,pinning tweeting.
Barb @ A Life in Balance
Thank you for contributing to Motivation Monday!
J @ A Hot Southern Mess
Yum yum yum! I love carrot cake and this carrot cake looks like the stuff Grandma used to make! Thanks for sharing this delicious recipe!
Arlene Mobley
J
You are very welcome!
Maria
Your carrot cake looks absolutely amazing! I'm planning on making carrot cake cupcakes for Easter. Your frosting looks SOOOO good and the cake looks so moist!!! Happy Easter!
Arlene Mobley
Happy Easter to you too Maria and thank you so much!
Sharon Rowe
I love home made carrot cake but I hate shredding carrots and now my kids have left home I have to do it myself and it is so boring! lol Thanks for inspiring me to have a go again! Visiting from Two Uses Tuesday!
Arlene Mobley
Sharon
I have to agree. Shredding the carrots for carrot cake is the worst part. BUT is so worth it in the end.
Neia Pinheiro
I made this cake and love it. From Brasil..
Arlene Mobley
Neia
I'm so happy to hear you loved the recipe!
Alisa @ Go Dairy Free
Your cake recipe is just like the one I make for my grandma! Both of us love our carrot cake. These pictures are making me want to run to the kitchen!
Arlene Mobley
Alisa
Thank you!
Mittens Richardson
Q: When would you suggest we incorporate the oil- it seems to missing from the steps.
Thanks!
Mittens Richardson
also- how much vanilla? Vanilla is listed in the ingredients, but is missing from the recipe as well.
Arlene Mobley
Mittens
I am so sorry. I seem to be having the worst time with my little recipe box which is suppose to make things easier for my readers! I've updated the recipe box... 1 teasppon of vanilla and add the oil when you beat the eggs. Sorry for the inconvenience!
Arlene Mobley
The recipe has been updated. Thanks!
eat good 4 life
The perfect slice of carrot cake. I must find a way to make this healthier for me. Great pictures!
Helene D'Souza
It's as if the cake is calling out my name. 😀
I am a great fan of carrot cake, it's a classic, thanks for sharing!
Arlene Mobley
Thank you Helene! I hope you enjoy the recipe.
Kirsten
Arlene,
My family loves carrot cake! My spouse even served it at his last promotion ceremony. He was worried that it wouldn't be universally popular and I told him 'dude, it's YOUR promotion! If you want carrot cake, we'll serve carrot cake!' And hey guess what, it got all et up.
I love old cookbooks--margarine aside they are just gems.
Thanks!
Arlene Mobley
Kristen
I think Carrot Cake is perfect anytime of the year. Congrats on your husbands promotion!
Fdub
Frosting amounts not complete. I really want to make this and I've never made a cake. Sounds like what my granny use to make for me.
Arlene Mobley
Sorry there seems to be an issue with the recipe "box" I have added the frosting ingredients and instruction above the recipe box.
Aujourd'hui, j'ai testé
Hi! Thank you for this recipe (I LOVE carrot cake), it looks nice and simple, and the pictures are great 🙂
Unfortunately, I think there might have been a bug with the list of ingredients for the frosting; could you please give us the quantities?
Thank you in advance!
–Aujourd'hui, j'ai testé
Arlene Mobley
Yes there seems to be a bug in my recipe. I have added the ingredient amounts and directions above the recipe box. Sorry for the inconvenience!
Linda
I'm so happy you posted this. I have to take dessert to a dinner and this is the perfect idea.
Wishes for tasty dishes,
Linda
Arlene Mobley
Linda
You are so welcome. Enjoy!
Eveline
Dear Arlene, can we replaced 1 cup of vegetable oil by 1 cup of homemade apple no sweet sauce in your old fashion carrot came ? I do it when I bake muffins. Would like to celebrate new year 's eve with your beautiful cake. Never made before !!!
Arlene Mobley
Eveline
I have never tried making the substitution myself but it does seem to work with most cake, cupcake or muffin recipes. I say try it out and see how it works. Happy New Year!