There’s something truly special about a cake that takes you back to the warmth of your grandmother’s kitchen. This classic carrot cake is one of those timeless recipes that has been passed down through generations. Filled with the rich flavors of grated carrots, warm spices, and topped with a luscious cream cheese frosting, this cake is a nostalgic treat that embodies the comfort and charm of yesteryear. Whether you’re making it for a special occasion or just to relive sweet memories, this carrot cake is sure to become a cherished favorite.
Ingredients
For the Cake:
- 4 large eggs, room temperature
- 2 cups granulated sugar
- 1 cup canola oil
- 2 cups all-purpose flour
- 2 to 3 teaspoons ground cinnamon (adjust to taste)
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ¼ teaspoon ground nutmeg
- 2 cups grated carrots (about 3-4 medium carrots)
For the Cream Cheese Frosting:
- ½ cup unsalted butter, softened
- 3 ounces cream cheese, softened
- 1 teaspoon vanilla extract
- 3 ¾ cups confectioners’ sugar
- 2 to 3 tablespoons 2% milk
- 1 cup chopped walnuts, optional (for topping or decorating)
- Optional: Orange and green food coloring (for carrot decoration)
Instructions
- Prepare the Cake Batter:
- Preheat your oven to 350°F (175°C). Lightly grease and dust two 9-inch round cake pans with flour, or alternatively, line them with parchment paper.
- In a large mixing bowl, beat the eggs and sugar together until light and fluffy.
- Gradually add the canola oil, continuing to beat until well incorporated.
- In a separate bowl, whisk together the flour, cinnamon, baking soda, baking powder, salt, and nutmeg.
- Add the dry ingredients to the wet mixture, stirring just until combined.
- Fold in the grated carrots until evenly distributed throughout the batter.
- Bake the Cake:
- Divide the batter evenly between the prepared cake pans.
- Place in the preheated oven and bake for 25 to 30 minutes, or until a toothpick inserted in the center of the cakes comes out clean.
- Let the cakes cool in the pans for 10 minutes, then carefully move them to a wire rack to cool completely.
- Make the Cream Cheese Frosting:
- In a spacious mixing bowl, combine the softened butter and cream cheese, and beat them together until the mixture is smooth and creamy.
- Add the vanilla extract and gradually beat in the confectioners’ sugar, one cup at a time, until the frosting is light and fluffy.
- Add 2 to 3 tablespoons of milk to reach the desired consistency.
- Assemble the Cake:
- Place one of the cooled cakes on a serving plate. Apply a thick layer of frosting on the surface.
- Place the second cake layer on top and frost the top and sides of the entire cake with the remaining frosting.
- If desired, add a few drops of orange and green food coloring to small portions of the frosting. Use a piping bag to create small carrot decorations on top of the cake.
- Decorate and Serve:
- Sprinkle chopped walnuts around the edges or on top of the cake for added texture and flavor.
- Slice and serve at room temperature. Enjoy this vintage treat with a cup of tea or coffee.
Conclusion
This classic carrot cake, with its moist layers and decadent cream cheese frosting, is a delightful throwback to simpler times. The combination of grated carrots and warm spices creates a flavorful, tender crumb, while the cream cheese frosting adds the perfect touch of sweetness and tang. Whether you’re baking this for a family gathering or just to satisfy a craving for something sweet and nostalgic, this vintage cake is sure to bring smiles to everyone who takes a bite.
Classic Carrot Cake with Cream Cheese Frosting: A Timeless Vintage Delight
A vintage carrot cake made with grated carrots,warm spices, and topped with a creamy, tangy cream cheese frosting. A nostalgicdessert perfect for any occasion.
Ingredients
- For the Cake:
- 4 large eggs room temperature
- 2 cups granulated sugar
- 1 cup canola oil
- 2 cups all-purpose flour
- 2 to 3 teaspoons ground cinnamon adjust to taste
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ¼ teaspoon ground nutmeg
- 2 cups grated carrots about 3-4 medium carrots
- For the Cream Cheese Frosting:
- ½ cup unsalted butter softened
- 3 ounces cream cheese softened
- 1 teaspoon vanilla extract
- 3 ¾ cups confectioners’ sugar
- 2 to 3 tablespoons 2% milk
- 1 cup chopped walnuts optional (for topping or decorating)
- Optional: Orange and green food coloring for carrot decoration
Instructions
- Prepare the Cake Batter:
- o Preheat your oven to 350°F (175°C). Lightly grease and dust two 9-inch round cake pans with flour, or alternatively, line them with parchment paper.
- o In a large mixing bowl, beat the eggs and sugar together until light and fluffy.
- o Gradually add the canola oil, continuing to beat until well incorporated.
- o In a separate bowl, whisk together the flour, cinnamon, baking soda, baking powder, salt, and nutmeg.
- o Add the dry ingredients to the wet mixture, stirring just until combined.
- o Fold in the grated carrots until evenly distributed throughout the batter.
- Bake the Cake:
- o Divide the batter evenly between the prepared cake pans.
- o Place in the preheated oven and bake for 25 to 30 minutes, or until a toothpick inserted in the center of the cakes comes out clean.
- o Let the cakes cool in the pans for 10 minutes, then carefully move them to a wire rack to cool completely.
- Make the Cream Cheese Frosting:
- o In a spacious mixing bowl, combine the softened butter and cream cheese, and beat them together until the mixture is smooth and creamy.
- o Add the vanilla extract and gradually beat in the confectioners’ sugar, one cup at a time, until the frosting is light and fluffy.
- o Add 2 to 3 tablespoons of milk to reach the desired consistency.
- Assemble the Cake:
- o Place one of the cooled cakes on a serving plate. Apply a thick layer of frosting on the surface.
- o Place the second cake layer on top and frost the top and sides of the entire cake with the remaining frosting.
- o If desired, add a few drops of orange and green food coloring to small portions of the frosting. Use a piping bag to create small carrot decorations on top of the cake.
- Decorate and Serve:
- o Sprinkle chopped walnuts around the edges or on top of the cake for added texture and flavor.
- o Slice and serve at room temperature. Enjoy this vintage treat with a cup of tea or coffee.