OLD FASHIONED CARROT CAKE

Old Fashioned Carrot Cake - The Southern Lady Cooks

This old fashioned 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. It has wonderful reviews and is such a delicious cake. The classics always stand the test of time and this cake is definitely one of them. This cake is the perfect addition to any gathering.

Old Fashioned Carrot Cake Ingredients Needed:

All-purpose flour

Baking soda

Baking powder

Cinnamon

Salt

Cooking Oil

Sugar

Eggs

Vanilla extract

Carrots, grated (Remove ends and scrape carrots before grating)

Nuts or raisins, Optional

Cream Cheese Frosting Ingredients Needed: 

Cream cheese, softened

Butter

Confectionary sugar

Vanilla

I actually think this cake is better the next day so you can easily make this one a day in advance. I just keep this cake is a cool place and it keeps very well. You also crush some pecans and sprinkle on the top for added decoration.

So many great comments on this delicious cake:

“This has become my go-to recipe for carrot cake, everyone loves it anytime I make it. Thank you!” – Conrad

“I made this Monday night to take to my craft group on Tuesday. It was delicious. We had a small group because of the weather so I had plenty left over. Took it to our bowls group the next day and they loved it too. I got lots of compliments. I put the nuts and some raisins in mine. I can only get spreadable cream cheese where I live so my icing was a little softer than I would have liked but had great flavor.” – Rhonda

“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.” -Patricia 

Full printable recipe in recipe card below.

Old Fashioned Carrot Cake - The Southern Lady Cooks
Old Fashioned Carrot Cake - The Southern Lady Cooks

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Old Fashioned Carrot Cake

This Old Fashioned Carrot Cake is delicious and has wonderful reviews! 
4.73 from 29 votes
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Dessert
Cuisine American, southern
Servings 1 cake

Ingredients
  

  • 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

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 3.5 cups
  • 1 tsp. vanilla

Instructions
 

  • 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.  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

Frosting Instructions

  • Whip all frosting ingredients together with mixer until smooth and of spreading consistency.
Keyword Carrot Cake
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Recipe Rating




37 Comments

  1. Val Manchuk says:

    I just finished baking your absolutely divine cake. It’s the best I’ve ever tasted!5 stars

  2. Helen Ashmore says:

    Old-fashioned carrot cake looks very delicious5 stars

  3. I always make this cake for my husbands birthday. Will try yors this year
    I have found a new way to make cream cheese frosting
    I use the marshmallow cream(whole jar)and an 8oz cream cheese
    So delicious and no lumps

  4. Love this cake and over the years I’ve made some tweaks. Added a can of pineapple, some sweetened coconut flakes and walnuts. I substituted white sugar with organic coconut sugar and only used half a cup of sugar.
    I used extra virgin olive oil.
    I also squeezed some orange juice in the icing.

    Delicious.
    Thank you.Everyone thinks I’m a master baker.5 stars

  5. I made this yesterday and it was wonderful!! It’s a keeper for sure.
    Thank you!5 stars

    1. The Southern Lady says:

      So glad it was a hit!!

  6. Linda House says:

    Thank you so much for the recipe have not bake a carrot cake in over 25 yrs and my sweet niece asked for one this Thanksgiving GOD BLESS and have a WONDERFUL BLESSED Holiday!

  7. Karen Kendrick says:

    Absolutely divine!! I even impressed my self. Thank you.
    I have a question about cakes. I have made several from your recipes.
    How long can you keep cakes in a cake saver on your counter?
    I know I have to refrigerate pineapple upside down cake, but curious about others.5 stars

    1. The Southern Lady says:

      I usually keep it on my counter 2-3 days and then move it to the fridge. So glad you enjoyed the cake!

  8. I love carrot cake and I made this. I was not disappointed. It was great!!!!!5 stars

    1. The Southern Lady says:

      Wonderful!

  9. I made this Monday night to take to my craft group on Tuesday. It was delicious. We had a small group because of the weather so I had plenty left over. Took it to our bowls group the next day and they loved it too. I got lots of compliments. I put the nuts and some raisins in mine. I can only get spreadable cream cheese where I live so my icing was a little softer than I would have liked but had great flavor.5 stars

  10. This has become my go-to recipe for carrot cake, everyone loves it anytime I make it. Thank you! Normally I add raisins and walnuts in to the cake, what would be some other suggestions to mix it up a bit?5 stars

    1. The Southern Lady says:

      You could try a small can of crushed pineapple, drained well. Some people like it in their carrot cake.

  11. Can’t wait to make this. Similar to our old family recipe and I never add raisins or nuts. Nice and simple. Thank you!

  12. Patricia Bunger says:

    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.5 stars

    1. The Southern Lady says:

      So happy you enjoy this recipe, Patricia. Thank you for letting me know.Have a great weekend.

  13. 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, Marilyn5 stars

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

    1. The Southern Lady says:

      I have never tried making this cake with whole wheat flour.

  15. 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! 🙂5 stars

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

    1. The Southern Lady says:

      I have never tried it.

      1. I am very anxious to make these pancakes! Sounds almost as easy as opening the mix box! Also, we all loved the Zucchini Brownies- you are keeping me very busy. Thank you.5 stars

  17. This reminds me of my grandmas carrot cake recipe….thanks for sharing!5 stars

  18. Donna Easter says:

    Can I make it as a bundt cake?

  19. 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.

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

  21. Cakelover says:

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

    1. 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.

  22. 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!!!5 stars

  23. 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 .

  24. Dorothy Smith says:

    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.5 stars