Old-fashioned carrot cake combines eggs, sugar, oil and flour with nutmeg, cinnamon, raising agents and carrots. After cooling, the cake is topped with a cream cheese and walnut frosting.
Old-fashioned Carrot Cake
This recipe yields 12 servings. An optional final touch is to pipe each individual slice with a "carrot" made from orange and green icing.
Prep Time: 30 min.
Cook Time: 35 min.
Ready In: 1 hr 15 min. (plus cooling time)
- 4 eggs
- 2 cups sugar
- 1 cup canola oil
- 2 cups all-purpose flour
- 2-3 tsp., ground cinnamon
- 3/4 tsp., baking powder
- 1/4 tsp., salt
- 1/4 tsp., ground nutmeg
- 2 cups grated carrots
- 1/2 cup butter, softened
- 3 oz., cream cheese, softened
- 1 tsp., vanilla extract
- 3 3/4 cups confectioners' sugar
- 2-3 tbsp., 2 percent milk
- 1 cup chopped walnuts
- Mix the ingredients Combine the eggs, sugar and canola oil in a large mixing bowl. Beat together with the flour, spices, baking soda, baking powder and salt before folding in the grated carrots.
- Preheat the oven
- Bake the cake
- Prepare the frosting
- Add the frosting
Heat the oven to 350 degrees Fahrenheit and grease two 9-inch cake tins.
Transfer the cake mixture to the tins and bake for approximately 35 minutes. Remove from the oven and cool for 10 minutes, then take the cakes out of the tins and leave on a wire rack to cool completely.
While the cake is cooling, prepare the frosting by creaming the butter and cheese to a light and fluffy consistency. Add vanilla and beat in the confectioners' sugar gradually. Add milk to reach a spreadable consistency.
Apply the frosting to the top and sides of the cake once completely cooled.