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Home » Cake Recipes » Old Fashioned Carrot Cake Recipe

Old Fashioned Carrot Cake Recipe

Published: Mar 29, 2017 · Modified: Mar 21, 2021 by Arlene Mobley · This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.

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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.

A carrot sheet cake frosted and sprinkled with nuts.

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.

Old Fashioned Carrot Sheet Cake Recipe

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.

A greased and floured rectangle cake pan.

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.

Adding shredded carrots to the batter.

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.

A fresh baked Carrot sheet cake in the pan.

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 to the printable recipe card where you will find the ingredient amounts, directions and for one-click printing or to Pin the recipe.

Directions

  1. Beat the cream cheese and butter together until smooth.
  2. Add vanilla extract and beat for one minute on high.
  3. Add powdered sugar one cup at a time.
  4. Beat until smooth and creamy.
  5. Frost Cake and sprinkle walnuts over the top.

FAQS

How do you make a carrot cake moist from scratch?

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.

Is carrot cake better with oil or butter?

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.
A square piece of carrot cake on a dessert plate.

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Closeup of a square piece of carrot cake with frosting.

Old Fashioned Carrot Cake with Homemade Cream Cheese Frosting

Arlene Mobley - Flour On My Face
Old Fashioned Carrot Cake Recipe brings back Easter memories shared with a grandma when Carrot Sheet Cake would be on the dessert menu.
5 from 54 votes
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Prep Time 15 minutes mins
Cook Time 45 minutes mins
Cool 1 hour hr
Total Time 2 hours hrs
Course Dessert
Cuisine American
Servings 16 Servings
Calories 448 kcal

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))
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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

Expert tips to make a perfect carrot cake
  • 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

Serving: 1SliceCalories: 448kcalCarbohydrates: 63gProtein: 5gFat: 21gSaturated Fat: 14gCholesterol: 62mgSodium: 360mgPotassium: 126mgFiber: 1gSugar: 49gVitamin A: 3599IUVitamin C: 1mgCalcium: 34mgIron: 1mg
Tried this recipe?Share a picture on Instagram and tag @flouronmyface2
Old Fashioned Carrot Cake recipe via flouronmyface.com

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.

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About Arlene Mobley

Arlene Mobley author of Flour On My Face-a Food & Lifestyle website helping busy families get dinner on the table by serving easy recipes every week.

Reader Interactions

Comments

  1. Bobbie

    August 29, 2016 at 11:34 pm

    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.

    Reply
  2. Laia

    March 29, 2016 at 4:35 pm

    5 stars
    Thanks Arlene, delicious recipe 🙂 hopefully your cake is going to make happy a little bunch of toddlers tomorrow, here in Italy :):)

    Reply
    • Arlene Mobley

      March 29, 2016 at 6:19 pm

      Laia

      Thank you! I hope the kiddies enjoy it!

      Reply
  3. swathi

    April 06, 2015 at 10:22 pm

    Looks perfect, thanks for sharing with Hearth and soul blog hop,pinning tweeting.

    Reply
  4. Barb @ A Life in Balance

    April 03, 2015 at 2:28 pm

    Thank you for contributing to Motivation Monday!

    Reply
  5. J @ A Hot Southern Mess

    April 02, 2015 at 6:29 pm

    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!

    Reply
    • Arlene Mobley

      April 02, 2015 at 11:36 pm

      J

      You are very welcome!

      Reply
  6. Maria

    April 01, 2015 at 1:18 pm

    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!

    Reply
    • Arlene Mobley

      April 01, 2015 at 6:19 pm

      Happy Easter to you too Maria and thank you so much!

      Reply
  7. Sharon Rowe

    March 31, 2015 at 5:07 am

    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!

    Reply
    • Arlene Mobley

      March 31, 2015 at 2:21 pm

      Sharon

      I have to agree. Shredding the carrots for carrot cake is the worst part. BUT is so worth it in the end.

      Reply
  8. Neia Pinheiro

    March 18, 2015 at 8:22 am

    5 stars
    I made this cake and love it. From Brasil..

    Reply
    • Arlene Mobley

      March 18, 2015 at 8:41 am

      Neia

      I'm so happy to hear you loved the recipe!

      Reply
  9. Alisa @ Go Dairy Free

    March 01, 2015 at 12:00 pm

    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!

    Reply
    • Arlene Mobley

      March 01, 2015 at 1:08 pm

      Alisa

      Thank you!

      Reply
  10. Mittens Richardson

    February 27, 2015 at 11:02 pm

    Q: When would you suggest we incorporate the oil- it seems to missing from the steps.

    Thanks!

    Reply
    • Mittens Richardson

      February 27, 2015 at 11:07 pm

      also- how much vanilla? Vanilla is listed in the ingredients, but is missing from the recipe as well.

      Reply
      • Arlene Mobley

        February 28, 2015 at 1:01 pm

        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

      February 28, 2015 at 1:01 pm

      The recipe has been updated. Thanks!

      Reply
  11. eat good 4 life

    February 23, 2015 at 9:14 pm

    The perfect slice of carrot cake. I must find a way to make this healthier for me. Great pictures!

    Reply
  12. Helene D'Souza

    February 23, 2015 at 10:18 am

    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!

    Reply
    • Arlene Mobley

      February 23, 2015 at 11:46 am

      Thank you Helene! I hope you enjoy the recipe.

      Reply
  13. Kirsten

    February 23, 2015 at 9:56 am

    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!

    Reply
    • Arlene Mobley

      February 23, 2015 at 11:47 am

      Kristen

      I think Carrot Cake is perfect anytime of the year. Congrats on your husbands promotion!

      Reply
  14. Fdub

    February 22, 2015 at 9:03 pm

    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.

    Reply
    • Arlene Mobley

      February 22, 2015 at 11:19 pm

      Sorry there seems to be an issue with the recipe "box" I have added the frosting ingredients and instruction above the recipe box.

      Reply
  15. Aujourd'hui, j'ai testé

    February 21, 2015 at 4:25 pm

    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

    Reply
    • Arlene Mobley

      February 22, 2015 at 11:21 pm

      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!

      Reply
  16. Linda

    February 20, 2015 at 8:51 pm

    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

    Reply
    • Arlene Mobley

      February 20, 2015 at 9:17 pm

      Linda

      You are so welcome. Enjoy!

      Reply
    • Eveline

      December 26, 2017 at 3:23 pm

      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 !!!

      Reply
      • Arlene Mobley

        December 27, 2017 at 10:21 am

        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!

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