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OLD FASHIONED CARROT CAKE

Old-Fashioned Carrot Cake - TSLC

This carrot cake is one of the best cakes on my site.  My family loves it.  I can make this cake and it won’t last two days.

2 1/2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
2 teaspoons cinnamon
1/2 teaspoon salt
1 1/4 cups oil (I use Canola)
1 1/2 cups sugar
4 eggs
1 teaspoon vanilla extract
2 cups carrots, grated (Remove ends and scrape carrots before grating)
1 cup nuts or raisins, Optional
 
In a large mixing bowl mix flour, baking soda, baking powder, cinnamon and salt together with a wire whisk.  In a small bowl cream oil, sugar, eggs and vanilla with a mixer.  Add creamed mixture to dry ingredients and mix well with mixer.  Add carrots and keep on mixing.  If using nuts or raisins fold them in with a spoon. (I don’t use nuts or raisins in my cake. We like it without them better.)  Spray 2 round cakes pans or a 9 x 13 pan and add batter.  Bake in preheated 350 degree oven for 35 to 40 minutes until toothpick comes out clean.  Let cool before frosting. Frost with cream cheese frosting below.
 
Cream Cheese Frosting
 
1 (8 oz.) package cream cheese, softened
1 stick butter or margarine or 1/2 cup or 8 tablespoons
1 box confectionary sugar (16 oz) or about 2 cups
1 tsp. vanilla
Whip all frosting ingredients together with mixer until smooth and of spreading consistency.
Enjoy!
If you like this recipe, you might also like my recipe for Nutty Pineapple Pistachio Cake
© The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder.
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22 Responses

  1. I have made this carrot cake recipe several times and my whole family loves it. It is one of the most requested cakes that I make for family functions. THANK YOU FOR THE RECIPE.

  2. First of all, I want to say I just found your site and love all your recipes and suggestions. I will be using many!
    Second, regarding your Carrot Cake: Your recipe is exactly the same I had been using until several years ago when a coworker shared her modifications which I have used ever since, as follows: instead of white flour only, switch to 1 cup white and 1 cup whole wheat (uses less overall flour since whole wheat is more absorbent/drier). Also, add 1 small can crushed pineapple with juice. These 2 ingredients add a subtle, but delicious upgrade to the cake.
    (I do not add the raisins or nuts either.) Thank you, Marilyn

  3. Difficult to read recipe on red background, but sounds delicious.

    • Try refreshing your screen Sue and see if you still get the red background. We are working on some issues on the site that may have caused it but we are not getting the red background

  4. Can you sub 1 cup of white flour for one cup of whole wheat flour.

  5. I’m using this recipe but gonna make cupcakes instead! This is the same recipe I’ve used for years only I put chopped pecans in the frosting! Thanks for posting this hon! Its my favorite kind of cake! :)

  6. can you use sour cream, in place of oil

  7. This reminds me of my grandmas carrot cake recipe….thanks for sharing!

  8. Can I make it as a bundt cake?

  9. I have never made it with wheat flour. I don’t think I would use all wheat flour if I did. She might try half white and half wheat. Yes, I think it would change the taste of the cake.

  10. Can I use cake flour instead of all purpose flour??

  11. I never know the answer…do I have to refrigerate after frosted since it has cream cheese?

  12. I made this and it tastes so good!!!!!!!!!!!! My husband gave me extra kisses for making this one.
    I want to make it on Friday for guests. One person has a gluten intolerance. What flour should I replace it with versus using the ALL PURPOSE flower. Your response is appreciated as I use your site now for my meals. Everything turns out yummy and I find it so easy to follow. THANK YOU!!!

  13. Great old-fashioned carrot cake that thank God does not have pineapple in it. This is an original recipe like I had years ago. Thankyou as I lost the original .

  14. This recipe is almost identical to the one I got out of a Southern Living cookbook 30 years ago. It is the one I always bake and my family loves it.The one change I made was to change the oil it called for. They called for cooking oil; I use extra light olive oil ( the Italians have used it for ages) so you get your MUFAS (mono unsaturated fatty acids), the good for you fats. I also sneak in a bit more carrots so the family gets more veggies without knowing. Carrot cake is my favorite cake. I love your site. You cook similar to me. My family is from Kentucky and Ohio.

  15. Gracious! That is one good looking cake Judy!!!

  16. That is a thing of beauty. Such a classic.

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