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Old Fashioned Carrot Cake Recipe
I found this Old Fashioned Carrot Cake recipe in one of my favorite Vintage Cookbooks. The cookbook is the Farm Journal’s Country Cookbook.
Old Fashioned Easter Dessert Recipes
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.
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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 woman 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.
This Old Fashioned Carrot Cake recipe 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.
The original recipe is actually written for frosted carrot bars.
The vintage recipe says to divide the batter between (affiliate link) two 9 x 13 baking pans, bake, cool and frost.
From the looks of the amount of batter, those would be some very thin cookie bars.
This Old Fashioned Carrot Cake is moist and delicious.
It 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 Cream Cheese Frosting
Ingredients
- 3 cups powdered sugar
- 8 ounces cream cheese, softened
- 1 stick butter, softened
- 2 teaspoons pure vanilla extract (I used my homemade vanilla extract)
- 1/4 cup walnuts, chopped (optional)
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.
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
- 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.
Print the Old Fashioned Carrot Cake recipe with Cream Cheese Frosting recipe below
Old Fashioned Carrot Cake with Homemade Cream Cheese Frosting
- Prep Time: 15 mins
- Cook Time: 45 mins
- Total Time: 1 hour
- Yield: 16 1x
- Category: Cake Recipes
- Method: Baked
- Cuisine: American
Description
Old Fashioned Carrot Cake Recipe
This Old Fashioned Carrot Cake recipe brings back Easter memories shared with a grandma when Carrot Sheet Cake would be on the dessert menu.
Ingredients
- 2½ cups of finely grated carrot
- 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 cinnamon
Cream Cheese Frosting Ingredients
Ingredients
- 3 cups powdered sugar
- 8 ounces cream cheese, softened
- 1 stick butter, softened
- 2 teaspoons pure vanilla extract
- 1/4 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
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.
Nutrition
- Serving Size: 1 Slice
- Calories: 508
Keywords: homemade carrot cake, moist carrot cake recipe, homemade carrot cake cream cheese frosting, best cream cheese frosting recipe
Helpful products for this carrot cake recipe.
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.
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!
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!
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.
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!
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.
eat good 4 life
The perfect slice of carrot cake. I must find a way to make this healthier for me. Great pictures!
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!
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!
Neia Pinheiro
I made this cake and love it. From Brasil..
★★★★★
Arlene Mobley
Neia
I’m so happy to hear you loved the recipe!
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.
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!
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!
Barb @ A Life in Balance
Thank you for contributing to Motivation Monday!
swathi
Looks perfect, thanks for sharing with Hearth and soul blog hop,pinning tweeting.
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!
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.
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!
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!
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.
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!
★★★★★
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!
★★★★★
Erlene
My husband LOVES carrot cake. I’ll have to give this one a try. Thanks for sharing on Merry Monday. Pinned.
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.
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.
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!!
★★★★★
Veena Azmanov
Awesome and delicious and my best Easter Treat to the 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.
★★★★★
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!
★★★★★