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!
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Filed under: Old Fasioned Carrot Cake Tagged: | baking, brunch, carrot cake, Carrots, Christmas, cooking, cream cheese frosting, dessert, dinner, Entertaining, food, Holidays, old fashioned, recipes, southern lady, Thanksgiving
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That is a thing of beauty. Such a classic.
Gracious! That is one good looking cake Judy!!!
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.
To add the olive oil…do I increase or decrease amount?
I guess you would use the same amount. I have never used olive oil in it.
@ dorothy how much extra light olive oil do you use….
Instead of the flour, baking soda, baking salt, could you use a box of carrot cake mix ? Instead of going by the directions on the box, pick up your recipe from there.
Sorry..baking powder(not baking salt)and salt?
I have never tried that Jackie so cannot advise you but here is one on the site using a mix you might want to check out: http://thesouthernladycooks.com/2010/02/18/carrot-cake-with-raisins-pineapple-nuts-and-coconut/
Thank you and i will try These recipes. I cant wait! Thank you
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Oh yum!
The same recipe I got from my Mom..the only differece is I make more frosting by adding more powdered sugar..bake into 3 layers..and then cover the outside with diced walnuts ..our fave cake!
I have a fantastic recipe that calls for coconut in the batter and also in the frosting. I also leave out the raisins and put in chopped pecans. I use corn oil, Mazola brand specifically. Best carrot cake I have ever tasted. Of course carrot cake rocks no matter the recipe haha!
I like to add a little crushed pineapple!
I wish the recipes on your sight would print just the way they show here. When I hit “print” the recipe prints with everything all jumbled together and I have to rewrite it so it’s easier to follow.
are you going to the bottom and…. print&pdf
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 .
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!!!
I am sorry I cannot advise you on this issue. I am not familiar with how to substitute for gluten free. You might try google and put in your question on how to substitute.
I never know the answer…do I have to refrigerate after frosted since it has cream cheese?
I usually put mine on a cake stand for a couple days, then if I think it is beginning to get stale, I put in refrigerator.
Thanks!
Can I use cake flour instead of all purpose flour??
Yes, you could.
my sons girlfriend wants to make him this for his birthday but wants to make it with wheat flour do you think it will change the flavor of the cake and should she do anything different? thank you
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.