There’s something about the smell of cinnamon and nutmeg swirling through the kitchen that instantly pulls you back to a slower, more comforting time. This old fashioned carrot cake isn’t just another dessert—it’s a little slice of nostalgia that reminds me of afternoons spent with a book and a cup of tea, where the hum of life quiets down just enough to savor something truly homey.
One time, I was halfway through prepping the batter when the phone rang, and I got distracted trying to jot down a message while peeling carrots. Somehow, I managed to drop a small pile of shredded carrot on the floor and had to laugh it off before continuing. Those imperfect moments are part of the charm, right? When that cake comes out of the oven, golden and fragrant, it feels like a warm hug. The creamy frosting adds a richness that isn’t too sweet—just enough to make each bite feel special without overwhelming the spices or the tender crumb.
Why You’ll Love It:
- The spices aren’t overpowering—they just gently kiss the carrots, creating a balanced, cozy flavor.
- It’s moist and tender, thanks to the pineapple and coconut, which add subtle surprises in texture.
- The cream cheese frosting is rich but not cloying, making it easy to enjoy more than one slice.
- It’s simple—and that’s kind of the point. No fancy tricks, just honest ingredients.
- Though it’s a classic, it might not be the lightest cake you’ve ever had, so a small slice goes a long way.
If you’re worried about the frosting setting or the cake staying moist, a little chill in the fridge after frosting helps everything settle just right. Plus, it’s a great make-ahead dessert for busy days when you want something comforting waiting for you.
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Old Fashioned Carrot Cake
- Total Time: 1 hour 5 minutes
- Yield: 12 1x
Description
A classic, moist carrot cake made with grated carrots, warm spices, and a rich cream cheese frosting. Perfect for any occasion, this old fashioned carrot cake combines traditional flavors with a tender crumb and luscious frosting.
Ingredients
2 cups all-purpose flour
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 cup granulated sugar
1 cup packed light brown sugar
1 cup vegetable oil
4 large eggs
2 teaspoons vanilla extract
3 cups finely grated carrots (about 4–5 medium carrots)
1 cup chopped walnuts
1/2 cup crushed pineapple, drained
1/2 cup shredded sweetened coconut
8 ounces cream cheese, softened
1/2 cup unsalted butter, softened
4 cups powdered sugar
1 teaspoon vanilla extract (for frosting)
Instructions
Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt until well combined.
In a large bowl, beat the granulated sugar, brown sugar, and vegetable oil together until smooth.
Add the eggs one at a time to the sugar and oil mixture, beating well after each addition.
Stir in 2 teaspoons vanilla extract.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
Fold in the grated carrots, chopped walnuts, crushed pineapple, and shredded coconut until evenly distributed.
Divide the batter evenly between the prepared cake pans and smooth the tops.
Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cakes from the oven and allow them to cool in the pans for 10 minutes.
Turn the cakes out onto wire racks and cool completely.
To prepare the frosting, beat the softened cream cheese and unsalted butter together in a large bowl until creamy and smooth.
Gradually add the powdered sugar, one cup at a time, beating well after each addition.
Stir in 1 teaspoon vanilla extract and continue to beat until the frosting is light and fluffy.
Once the cakes are completely cool, spread a layer of frosting on top of one cake layer.
Place the second cake layer on top and frost the top and sides of the entire cake evenly.
Refrigerate the cake for at least 30 minutes before serving to set the frosting.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
Kitchen Notes: I usually use standard cake pans, nothing fancy, and it always bakes evenly. This cake pairs wonderfully with a cup of strong coffee or a gentle chai. Sometimes, I swap out the walnuts for pecans or leave out the coconut if someone isn’t a fan, though I haven’t tested those versions extensively. Adding a few raisins or a hint of orange zest might be worth trying if you like a little twist, but honestly, the classic recipe stands strong on its own.
FAQ:
Can I make this cake gluten-free? I haven’t tried it myself, but using a gluten-free flour blend might work—just watch the texture.
How long does the cake stay fresh? A few days in the fridge is ideal, but it also freezes well if wrapped tightly.
Is the frosting difficult to make? Not at all. It’s just cream cheese and butter whipped together, then sweetened—pretty forgiving.
Ready to bring a little warmth and nostalgia to your kitchen? Scroll down, save this recipe, and start baking your own slice of old fashioned calm.