Old Fashioned Carrot Cake Recipe

I absolutely love this Old Fashioned Carrot Cake Recipe because it brings back all those cozy, nostalgic vibes from childhood baking moments. It’s wonderfully moist with just the right amount of spice and a touch of coconut flakes that add such a lovely texture I don’t usually find in other carrot cakes.

You’ll find that this cake works perfectly for everything from afternoon tea to birthday celebrations. Trust me, once you try this Old Fashioned Carrot Cake Recipe, it’ll quickly become your go-to when you want something both classic and irresistibly tasty without fussing over complicated ingredients.

this …

Ingredients You’ll Need

This Old Fashioned Carrot Cake Recipe calls for ingredients that team up beautifully to give you that comforting, spiced cake texture and flavor you remember from grandma’s kitchen. A quick tip: pick fresh, firm carrots and room temperature dairy products for the best results.

• All-purpose flour: Make sure it’s well sifted to avoid lumps and to get even mixing.
• Baking powder and baking soda: These are your leavening agents that make the cake light and fluffy.
• Sugar: Regular granulated sugar works great here; it balances the spices and natural sweetness of the carrots.
• Salt: Just a pinch to enhance all the flavors.
• Ground cinnamon (or nutmeg): I personally prefer cinnamon for that warm aroma, but nutmeg is a lovely alternative if you want a slightly different spice profile.
• Coconut flakes (or chopped walnuts or pecans): Adds texture—while I use coconut flakes, nuts work perfectly too for crunch and flavor.
• Shredded carrots: Freshly grated is best for that authentic carrot cake texture.
• Vegetable oil: Keeps the crumb moist without affecting flavor.
• Apple sauce (unsweetened): This is the secret moistener that adds sweetness and sunshine without extra oil.
• Large eggs: They bind all the elements together beautifully.
• Cream cheese (room temperature): Essential for that smooth, rich frosting we all crave.
• Unsalted butter (room temperature): Creams perfectly with the cream cheese to give a luscious frosting.
• Powdered sugar: For a silky sweetness in the frosting.
• Vanilla extract: Just a splash to round out the flavors and add depth.

Variations

I love how adaptable this Old Fashioned Carrot Cake Recipe is—once you know the basics, you can easily swap in what you’ve got or tailor it to your family’s preferences. Feel free to get creative with add-ins or frostings!

• Nut-Free Version: I’ve made this without nuts or coconut flakes to accommodate allergies, and it’s just as delicious.
• Extra Spice: Sometimes I bump up the cinnamon and add a dash of ground ginger for more warmth and kick, especially around the holidays.
• Gluten-Free: I once replaced the flour with a gluten-free blend, and it turned out wonderfully—just watch your baking time closely.
• Frosting Alternatives: If cream cheese isn’t your jam, vanilla buttercream or a simple dusting of powdered sugar works beautifully.

How to Make Old Fashioned Carrot Cake Recipe

Step 1: Prep Your Pans and Oven

First things first—grease two 8-inch round baking pans with a bit of vegetable oil, then dust them with flour to prevent sticking. I like to trace two circles on parchment paper using one of the pans, cut them out, and place inside the pans for an ultra-smooth cake bottom. Preheat your oven to 350°F (176°C) while you get the batter ready.

Step 2: Mix Your Dry Ingredients

In a large bowl or your stand mixer, whisk together the flour, baking powder, baking soda, sugar, salt, and your choice of ground cinnamon or nutmeg. This ensures the spices and leavening are evenly spread throughout the cake, so no one bite is too overpowering.

Step 3: Add in Your Wet Ingredients and Mix-Ins

Now, stir in the coconut flakes (or nuts), shredded carrots, vegetable oil, applesauce, and eggs. Mix until the batter is smooth and everything is well combined—you’ll see how thick and luscious it becomes. Be gentle here; overmixing can toughen the cake, so a few small lumps are just fine.

Step 4: Bake Until Perfect

Divide the batter evenly between the two prepared pans. If you have baking strips, wrapping them around your pans keeps the cakes baking evenly and prevents doming—such a useful trick I learned after a few too many cracked cakes! Bake for about 30 minutes, then test with a toothpick or cake tester; it should come out clean or with just a few crumbs clinging.

Step 5: Cool Completely Before Frosting

Let the cakes cool in the pans for around 10 minutes so they aren’t too fragile to handle, then transfer to a wire rack to cool fully—this usually takes about an hour. Patience is key here; frost a warm cake and the frosting will melt into a gooey mess, which nobody wants.

Step 6: Whip Up That Cream Cheese Frosting

Beat room temperature cream cheese and unsalted butter together until smooth and fluffy. Gradually add powdered sugar and vanilla extract, continuing to beat until fluffy and spreadable. This frosting is the crown jewel of the Old Fashioned Carrot Cake Recipe—rich, tangy, and just sweet enough.

Step 7: Assemble and Frost

Place one cake layer on your serving plate, spread a generous layer of frosting on top, then add the second layer and finish frosting the top and sides. If you want, sprinkle extra coconut flakes or chopped nuts as garnish for a pretty, textured finish.

How to Serve Old Fashioned Carrot Cake Recipe

Garnishes

I like to keep it classic with a sprinkle of extra toasted coconut flakes or chopped pecans on top of the frosting. Sometimes, a few delicate edible flowers or fresh grated carrot ribbons really make the cake stand out on the table and add a lovely fresh touch.

Side Dishes

This carrot cake pairs wonderfully with a hot cup of spiced chai or cinnamon tea. If you’re hosting, I recommend a light citrus salad or fresh berries to balance the cake’s rich sweetness.

Creative Ways to Present

For special occasions, I sometimes frost this cake with a basket-weave pattern or add piped rosettes around the edge. You can also create mini versions as cupcakes for easy individual servings—top each with a little cream cheese frosting and a walnut half.

Make Ahead and Storage

Storing Leftovers

Leftover cake keeps beautifully in the refrigerator, tightly covered with plastic wrap or stored in an airtight container to maintain moisture. I usually bring it back to room temperature before serving so the frosting softens just right and the cake tastes fresh.

Freezing

I’ve frozen layers of this carrot cake without frosting, wrapped well in plastic wrap and foil, for up to two months. When you’re ready to serve, thaw it in the fridge overnight and then frost as usual—the texture and flavor stay surprisingly fresh.

Reheating

I find that heating a slice gently in the microwave for 10-15 seconds helps soften the frosting slightly and warms the spices, bringing out the cake’s cozy flavors. Just be careful not to overheat or the cake will dry out.

FAQs

Final Thoughts

Making this Old Fashioned Carrot Cake Recipe always brings a special kind of joy to my kitchen—it feels like a warm hug in dessert form. Whether you’re baking it to share with family or treating yourself to a sweet moment, I hope you enjoy it as much as I do. Once you’ve mastered this classic, it’ll be hard not to reach for it whenever you want to impress or just indulge in a timeless favorite.

Print