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Old Fashioned Carrot Cake: A Hug in Every Bite

There are some recipes that transcend mere sustenance; they are edible memories, woven into the fabric of childhood, holidays, and simple, joyful moments. For me, that’s precisely what this old-fashioned carrot cake represents. It’s the scent that filled my grandmother’s kitchen on a Sunday afternoon, a warm, spicy aroma that promised something truly special. I remember peeking into the oven, mesmerized by the golden-brown edges and the fluffy rise of the cake, anticipating the moment when a generous square, slathered with that tangy cream cheese frosting, would finally be mine. This isn’t just a cake; it’s a nostalgic embrace, a taste of uncomplicated happiness that never fails to bring a smile to my face.

Recipe Overview

Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Servings: 20
Yield: 1 (9×13 inch) cake
Dietary Type: Classic

Ingredients

This recipe relies on simple, wholesome ingredients that come together to create a remarkably moist and flavorful cake.

2 cups granulated sugar
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
3 heaping teaspoons ground cinnamon
1 ½ cups olive oil
4 large eggs
4-5 cups grated carrots (about 4-5 medium carrots)

For the Cream Cheese Frosting:

1 (8-ounce) package cream cheese, softened
1 teaspoon vanilla extract
1 ½ to 2 ½ cups icing sugar (confectioners’ sugar)

Equipment Needed

To bring this delicious cake to life, you’ll need a few kitchen essentials:

A 9×13 inch baking pan (an air-bake pan with a lid is an excellent choice for easy storage)
A large mixing bowl
A medium mixing bowl
A whisk
A grater or food processor with a grating attachment
An electric mixer (handheld or stand mixer)
A rubber spatula
An oven
A cooling rack

Instructions

Crafting this old-fashioned carrot cake is a straightforward process, yielding a rich and satisfying dessert every time.

Begin by preheating your oven to 350°F (175°C).
Grease your 9×13 inch baking pan thoroughly. If you’re using an air-bake pan with a lid, this is ideal as it allows for easy refrigeration and storage once the cake is cooled and frosted.
In a large mixing bowl, combine the sugar, flour, baking soda, salt, and cinnamon. Whisk these dry ingredients together until they are well incorporated. The heaping measurement of cinnamon is key to that signature warming spice.
In a medium mixing bowl, whisk together the olive oil, eggs, and the freshly grated carrots. If you prefer a smoother batter consistency, you can blend this mixture on medium speed with an electric mixer.
Now, combine the wet and dry ingredients. Pour the carrot and egg mixture into the bowl with the dry ingredients. Mix them together until just combined and all the ingredients are moistened. Be careful not to overmix; blending isn’t required at this stage, and a gentle stir will suffice.
Pour the batter into your prepared 9×13 inch baking pan and bake in the preheated oven for 50 minutes.
To check for doneness, insert a knife into the center of the cake. If it comes out clean, the cake is ready. This cake should be perfectly baked at the 50-minute mark.
While the cake is baking or cooling, prepare the cream cheese frosting. In a clean bowl, blend the softened cream cheese until it is smooth and creamy.
Add the vanilla extract to the cream cheese and blend again until well combined.
Gradually add the icing sugar to the cream cheese mixture. Start with 1 ½ cups and blend until you reach your desired consistency and sweetness. If you prefer a thicker, sweeter frosting, you can add up to 2 ½ cups or even a little more. I personally love the full 2 cups.
Once the cake has finished baking, remove it from the oven and let it cool completely on a wire rack. This will take approximately 30-40 minutes.
While the cake is cooling, refrigerate the cream cheese frosting. This will help it firm up, making it easier to spread.
Once the cake is fully cooled, spread the chilled frosting evenly over the top.
Slice and enjoy your delicious, old-fashioned carrot cake!

Expert Tips & Tricks

Grating Your Carrots: For the best texture, grate your carrots by hand using the fine side of a box grater. This ensures they integrate beautifully into the batter. If you use a food processor, be cautious not to over-process them into a pulp.
Olive Oil Choice: While this recipe calls for olive oil, a light, extra virgin olive oil or a mild vegetable oil will work well. Avoid strongly flavored oils that might compete with the cake’s spices.
Frosting Consistency: If your cream cheese frosting is too thin, add a bit more icing sugar, a tablespoon at a time, until it reaches your desired spreading consistency. If it becomes too stiff, a tiny splash of milk or cream can help loosen it.
Pan Choice: As mentioned, an air-bake pan is fantastic for this cake. The double-walled construction helps with even baking and browning, and the lid makes it incredibly convenient for storing leftovers directly in the refrigerator.

Serving & Storage Suggestions

This carrot cake is a showstopper on its own, but it pairs wonderfully with a cup of hot coffee or a glass of cold milk. For a more indulgent treat, a dollop of whipped cream or a scoop of vanilla bean ice cream makes for a delightful accompaniment.

Leftovers can be stored in an airtight container or, ideally, with the lid on the 9×13 pan, in the refrigerator for up to 3-4 days. The refrigeration is particularly important due to the cream cheese frosting. If you need to bring it back to room temperature before serving, simply allow it to sit out for about 15-20 minutes. This cake also freezes beautifully, either unfrosted or frosted. Wrap it tightly in plastic wrap and then in foil, and freeze for up to 2-3 months. Thaw overnight in the refrigerator.

Nutritional Information

This nutritional information is an estimate and can vary based on specific ingredients used.

Nutrient	Amount per Serving	% Daily Value
Calories	370 kcal
Calories from Fat		53%
Total Fat	21.8 g	33%
Saturated Fat	5.3 g	26%
Cholesterol	56 mg	18%
Sodium	309.1 mg	12%
Total Carbohydrate	41.3 g	13%
Dietary Fiber	1.1 g	4%
Sugars	30 g	119%
Protein	3.7 g	7%

Variations & Substitutions

While this classic recipe is perfection as is, feel free to experiment!

Add-ins: If you enjoy added texture and flavor, consider incorporating ½ cup of chopped walnuts or pecans, or ½ cup of raisins into the batter along with the carrots. Some recipes also call for crushed pineapple, but I find the pure carrot flavor shines best in this version.
Spices: While cinnamon is the star, a pinch of nutmeg or ground ginger can add another layer of warmth and complexity to the spice profile.

FAQs

Q: Can I use a different type of oil for this carrot cake?
A: Yes, you can substitute the olive oil with a neutral-flavored vegetable oil like canola, sunflower, or grapeseed oil.

Q: How do I ensure my carrots are grated finely enough?
A: Using the small holes on a box grater or the grating disk of a food processor will provide the finest texture, ensuring the carrots are well-distributed throughout the cake.

Q: My cream cheese frosting is too thin, what can I do?
A: Gradually add more icing sugar, about 1-2 tablespoons at a time, and blend until it reaches your desired thick, spreadable consistency.

Q: Can this cake be made gluten-free?
A: While not part of this specific recipe, you could experiment with a gluten-free all-purpose flour blend. Be aware that the texture might change slightly.

Q: How long will the cake stay fresh?
A: Due to the cream cheese frosting, it’s best stored in the refrigerator and will stay fresh for about 3-4 days.

Final Thoughts

This Old Fashioned Carrot Cake is more than just a dessert; it’s a comforting tradition. Its dense, moist crumb, fragrant with warm spices, and topped with that irresistible tangy cream cheese frosting, makes it a perennial favorite. Whether you’re baking for a special occasion or simply craving a taste of home, this recipe is sure to be a success. Bake it, share it, and savor every delicious bite. I’d love to hear how it turns out for you!

Old Fashioned Carrot Cake Recipe