Vintage Carrot Cake (Handed-Down Family Recipe)

This old-fashioned carrot cake is rich, tender, and bursting with sweet carrot flavor. It’s made with simple ingredients, no pineapple or fancy extras just moist layers of spiced cake and a velvety cream cheese frosting. Topped with toasted walnuts for crunch and warmth, this treasured recipe has stood the test of time for good reason.

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Ingredients

For the Carrot Cake:

• 4 large eggs, at room temperature
• 1 cup granulated sugar
• 1 cup vegetable oil or extra light olive oil
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour (*measured correctly)
• 1 teaspoon baking soda
• ¼ teaspoon baking powder
• 1 pound carrots (about 3 cups), grated on the large holes of a box grater

For the Frosting and Decoration:

• 16 oz cream cheese, softened
• 8 tablespoons (1 stick or 113 g) unsalted butter, softened
• 2 cups powdered sugar
• 1½ cups walnuts, toasted and coarsely chopped

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Instructions

1. Make the Carrot Cake Layers

1. Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper.
2. Beat the eggs and sugar: In a stand mixer with the whisk attachment, beat the eggs and sugar on high speed for about 3 minutes, until pale, thick, and fluffy.
3. Add oil and vanilla: With the mixer on medium speed, slowly stream in the oil. Add vanilla and mix until combined.
4. Mix dry ingredients: In a separate bowl, sift the flour, baking soda, and baking powder. Whisk to combine evenly.
5. Incorporate the flour: With the mixer on medium-low, add the dry ingredients to the wet in 4 additions, scraping down the bowl as needed.
6. Fold in carrots: Gently fold in the grated carrots using a spatula until just combined—don’t overmix.
7. Bake: Divide the batter evenly between the prepared pans. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes, then transfer to a wire rack and let cool completely before slicing.

2. Make the Cream Cheese Frosting

1. In a stand mixer fitted with the whisk attachment, beat the softened butter and powdered sugar on medium-low speed until creamy and fluffy (about 2–3 minutes), scraping down the bowl as needed.
2. Add the softened cream cheese, one chunk at a time, mixing until fully incorporated. Once all cream cheese is added, beat on high speed for about 5 minutes, until light, smooth, and lump-free.

3. Assemble the Cake

1. Slice each cake layer horizontally to make four thin layers.
2. Place the first layer, cut-side up, on a cake platter. Spread frosting over the top and sprinkle with 2–3 tablespoons of chopped walnuts.
3. Repeat layering, frosting, and sprinkling nuts until all layers are used. Use remaining frosting to cover the top and sides of the cake.
4. Decorate with the rest of the chopped walnuts along the top edge or sides as desired.

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Why You’ll Love This Recipe

• Family-approved and timeless – A recipe passed down through generations.
• Simple, classic ingredients – No pineapple, coconut, or fluff—just real carrots and spice.
• Perfectly balanced texture – Moist cake with a creamy, not-too-sweet frosting.
• Impressive presentation – Beautiful layers and walnut topping make it celebration-worthy.

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Tips

• Grate carrots by hand for the best texture—pre-shredded carrots are too dry and coarse.
• Use room temperature ingredients for the smoothest batter and frosting.
• Toast the walnuts in a dry skillet to bring out their flavor before chopping.
• Chill the cake briefly before slicing for cleaner layers and easier serving.

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Variations and Substitutions

• No nuts? Skip them entirely or substitute with toasted coconut for crunch.
• Add spices: A pinch of cinnamon or nutmeg can be added to the batter for extra warmth.
• Try whole wheat pastry flour for a nuttier, wholesome variation.
• Make it a sheet cake by baking in a 9×13-inch pan for about 35–40 minutes.

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FAQs

Can I make this cake ahead of time?
Yes! You can bake the cake layers up to 2 days in advance. Wrap them tightly and store at room temperature. Frosting can be made a day ahead and refrigerated—just bring it back to room temp and re-whip before using.

Can I freeze the cake?
Yes, the unfrosted layers freeze well. Wrap tightly in plastic and freeze for up to 2 months. Thaw overnight in the fridge before frosting.

Is the cake overly sweet?
Not at all. The cake has moderate sweetness, and the cream cheese frosting balances it perfectly.

Can I make cupcakes from this recipe?
Yes! This batter will make about 24 cupcakes. Bake at 350°F for 18–20 minutes.

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Serving

• Best served at room temperature so the frosting is soft and creamy.
• Pairs wonderfully with coffee, tea, or spiced cider.
• Beautiful enough for birthdays, holidays, Easter, or any special gathering.

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Suggestions

• Decorate with small carrot-shaped frosting accents or piping for a festive touch.
• Add a dusting of cinnamon or nutmeg to the top for visual flair and flavor.
• Pair with vanilla bean ice cream for an extra indulgent dessert plate.