The Ultimate Old-Fashioned Carrot Cake (Incredibly Moist & Easy!)
Imagine the most perfect slice of carrot cake you’ve ever had. A cake so unbelievably moist, so tender, and so perfectly spiced that it melts in your mouth, all smothered in a thick, tangy, and sweet cream cheese frosting. That, my friends, is the timeless, soul-warming magic of this Old-Fashioned Carrot Cake. This isn’t just a dessert; it’s a celebration, a taste of home, and the absolute best carrot cake recipe you will ever make.
I promise you, there is no greater feeling than presenting this classic, beautiful layer cake to your loved ones. The warm spices of cinnamon and nutmeg, the sweetness of the carrots, and the rich, tangy perfection of the cream cheese frosting all come together in a perfect, harmonious bite. It’s a true, foolproof classic that will have everyone asking for the recipe.
Get ready to master the only carrot cake recipe you’ll ever need. This is a taste of pure, delicious tradition.
Why This is The Only Carrot Cake Recipe You’ll Ever Need!
You are going to be completely amazed by the incredible texture and classic flavor of this foolproof cake. It’s a must-bake for so many good reasons:
- Unbelievably Moist and Tender Crumb: This is a super moist carrot cake! The oil-based batter is the secret to a tender, fine crumb that never dries out.
- Classic, Perfectly Spiced Flavor: The warm blend of cinnamon and nutmeg provides that nostalgic, comforting flavor that is the signature of a great old-fashioned carrot cake.
- The Ultimate Tangy Cream Cheese Frosting: The frosting is the real deal—a rich, smooth, and perfectly balanced cream cheese frosting that is the quintessential partner to the spiced cake.
- A True Crowd-Pleaser: This is the cake that everyone loves. It’s the perfect, reliable, and always-devoured centerpiece for any holiday, birthday, or special occasion.
Recipe Snapshot
| Prep Time | 30 minutes |
| Cook Time | 35 minutes |
| Total Time | 1 hour 5 minutes (plus cooling) |
| Servings | 16 servings |
| Calories | 531 kcal per serving |
| Course | Dessert |
| Cuisine | American |
| Difficulty/Method | Easy / Baking |
Your Shopping List for This Classic Cake
This recipe uses simple pantry staples to create a truly superior carrot cake.
→ For the Moist Carrot Cake
- 4 large eggs, room temperature → Provides structure and richness.
- 2 cups sugar → For the perfect sweetness.
- 1 cup canola oil → The secret to an incredibly moist cake!
- 2 cups all-purpose flour → The foundation of our cake.
- 2 to 3 teaspoons ground cinnamon & ¼ teaspoon ground nutmeg → The essential warm spices. Use 3 teaspoons of cinnamon for a bolder spice flavor.
- ¾ teaspoon baking soda & ½ teaspoon baking powder → For the perfect lift and texture.
- ¼ teaspoon salt → To balance the sweetness.
- 2 cups grated carrots → Freshly grated is an absolute must!
→ For the Cream Cheese Frosting
- ½ cup butter, softened → Creates a smooth, rich frosting.
- 3 ounces cream cheese, softened → The tangy heart of our classic frosting.
- 1 teaspoon vanilla extract → To complement the flavor of the cream cheese.
- 3 ¾ cups confectioners’ sugar → For a smooth, sweet, and perfectly thick frosting.
- 2 to 3 tablespoons 2% milk → To reach the perfect spreading consistency.
- 1 cup chopped walnuts, optional → Toasted walnuts are a classic addition to the frosting.
Let’s Bake a Cake! Your Step-by-Step Guide
Ready to create your most beautiful and delicious carrot cake ever? Let’s get started!
Part 1: The Incredibly Moist Carrot Cake
- Preheat and Prep Pans: Preheat your oven to 350°F. Generously grease and flour two 9-inch round baking pans.
- Mix Wet Ingredients: In a large bowl, use an electric mixer to combine the room temperature eggs, sugar, and oil.
- Whisk Dry Ingredients: In a separate medium bowl, whisk together the flour, cinnamon, baking soda, baking powder, salt, and nutmeg.
- Combine and Fold: Gradually beat the dry ingredients into the egg mixture on low speed until just combined. Switch to a spatula and gently fold in the grated carrots. Do not overmix!
- Bake and Cool: Pour the batter evenly into your two prepared pans. Bake for 35-40 minutes, or until a wooden toothpick inserted into the center of a cake comes out clean.
- Cool Completely: Let the cakes cool in the pans for 10 minutes before carefully inverting them onto wire racks to cool completely. You must wait until they are 100% cool before frosting.
Part 2: The Tangy Cream Cheese Frosting & Assembly
- Make the Frosting: In a large bowl, use an electric mixer to beat the softened butter and softened cream cheese together for 3-4 minutes, until light and fluffy. Beat in the vanilla.
- Add Sugar and Milk: On low speed, gradually beat in the confectioners’ sugar until it is incorporated. Add milk, one tablespoon at a time, until the frosting reaches your desired smooth and spreadable consistency.
- Add Walnuts (Optional): If you’re decorating with piped carrots, reserve about ½ cup of the frosting. If desired, stir the chopped walnuts into the remaining frosting.
- Assemble the Cake: Place one completely cooled cake layer on your serving platter. Spread a generous amount of frosting over the top. Place the second cake layer on top, and then frost the top and sides of the entire cake.
- Decorate (Optional): To make the cute carrot decorations, tint ¼ cup of the reserved frosting orange and the other ¼ cup green. Use a piping bag to pipe little carrots and leafy tops around the top edge of the cake.
- Chill: Refrigerate the finished cake to allow the frosting to set.
Old-Fashioned Carrot Cake with Cream Cheese Frosting
Ingredients
Equipment
Method
- Preheat oven to 350°F. Grease and flour two 9-in. round baking pans.
- In a large bowl, combine the eggs, sugar and oil. In a separate bowl, combine the flour, cinnamon, baking soda, baking powder, salt and nutmeg. Beat the dry ingredients into the egg mixture until just combined.
- Stir in the grated carrots. Pour the batter into the prepared pans.
- Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes before removing to wire racks to cool completely.
- In a large bowl, cream the softened butter and cream cheese until light and fluffy, 3-4 minutes. Beat in the vanilla.
- Gradually beat in the confectioners’ sugar. Add enough milk to achieve your desired spreading consistency. If desired, reserve 1/2 cup of frosting for decorating and stir the walnuts into the remaining frosting.
- Spread the frosting between the cooled cake layers and over the top and sides of the cake. Decorate as desired. Store in the refrigerator.
Notes
WiseRecipes’ Top Tips for the Best Carrot Cake
These are the non-negotiable secrets that guarantee a perfectly moist, classic carrot cake every time.
- Grate Your Own Carrots! This is the most important rule of carrot cake. Do not use the dry, thick pre-shredded carrots from a bag. Taking a few minutes to grate fresh carrots on the small holes of a box grater is the secret to a supremely moist and tender cake.
- Oil is the Secret to Moisture. While many cakes use butter, an oil-based cake like this one is the key to a consistently moist crumb that doesn’t dry out in the refrigerator. Canola oil is perfect for its neutral flavor.
- Room Temperature is Key. For a smooth batter and, more importantly, a silky, non-lumpy cream cheese frosting, your eggs, butter, and cream cheese must all be at room temperature.
- Don’t Overmix the Batter. This is crucial for a tender cake. Once you add the flour, mix on the lowest speed and only until it’s just combined. Finish by folding in the carrots with a spatula.
- Cool the Cakes Completely. I cannot stress this enough. If you try to frost a cake that is even slightly warm, your beautiful cream cheese frosting will melt into a sad, greasy, translucent mess. Be patient!
Keep It Fresh! Storing Your Masterpiece
Carrot cake is a fantastic make-ahead dessert, as its flavor gets even better on the second day!
- Refrigerator: Due to the cream cheese frosting, this cake must be stored in the refrigerator. Keep it in a covered cake carrier to protect it and keep it fresh. It will stay moist and delicious for up to a week.
- Serving: For the best flavor and texture, let a slice of the cake sit at room temperature for about 20-30 minutes before enjoying. This allows the cake and frosting to soften slightly.
- Freezing: This cake freezes beautifully! You can freeze individual slices or the whole cake. For best results, place the cake in the freezer unwrapped until the frosting is firm, then wrap it tightly in plastic wrap and then foil. It will keep for up to 3 months. Let it thaw overnight in the refrigerator.
FAQs: Your Old-Fashioned Carrot Cake Questions, Answered!
Can I add other mix-ins, like pineapple or raisins?
Absolutely! This is a fantastic base recipe. You can fold in about ½ cup of well-drained crushed pineapple, ½ cup of raisins, or even ½ cup of shredded coconut along with the carrots for extra flavor and texture.
Can I make this in a 9×13-inch pan instead of layers?
Yes, this recipe works perfectly as a sheet cake. Simply pour the batter into a greased and floured 9×13-inch pan and bake for 40-45 minutes, or until a toothpick comes out clean. Let it cool completely in the pan before frosting.
My cream cheese frosting is runny. How can I fix it?
A runny frosting is an easy fix! It usually means the butter or cream cheese was too soft, or you added a little too much milk. Simply beat in more sifted confectioners’ sugar, a quarter cup at a time, until the frosting reaches your desired thick, spreadable consistency.
Why is my carrot cake dry?
A dry carrot cake is almost always the result of either measuring the flour incorrectly (scooping from the bag instead of spooning and leveling) or, most commonly, overbaking. Start checking your cake for doneness at the earliest time recommended, and pull it from the oven as soon as a toothpick comes out clean.
Final Thoughts: A Slice of Timeless Comfort
There is nothing more classic or universally loved than a spectacular, homemade carrot cake. It’s a celebration of simple, wholesome ingredients transformed into a dessert that feels both special and deeply comforting. This recipe is a foolproof classic that I hope becomes a cherished part of your own family’s celebrations. Happy baking!
