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 to the printable 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.
Jennifer Card
This is the 4th time that I have made this carrot cake and absolutely love it! I add raisins but other than that follow the same recipe! Thank you so much for aharing
Arlene Mobley
Jennifer so glad to hear you love the recipe. It is our favorite. Adding raisins is a great idea!
Jovan
Ok I made my first carrot cake because here in Hong Kong I had one in really popular western style cafe and I set a goal to find a recipe for exactly the same one, or as close as possible. And I can't believe this is THE ONE, and friends who tried it think it's basically the same (some of them say even better).
Arlene Mobley
Jovan
Awesome! So glad the carrot cake was a hit! Arlene
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!!
Anna
An easy cake to make and delicious I did do half the sugar also the cream cheese frosting I did one third of the the sugar . everyone loved it
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!