Carrot cake holds a special place in the world of desserts. It offers a perfect balance between sweetness, spice, and texture. With its rich flavors and creamy frosting, it’s a treat that feels indulgent yet somehow wholesome.
In this article, I will walk you through how to make a moist and delicious grandma’s old fashioned carrot cake from scratch and share some helpful tips when making this type of cake.
1. Grandma’s Old Fashioned Carrot Cake Recipe
Ingredients
For the Cake
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- ¾ teaspoon salt
- 3 cups grated carrots (use a food processor with a shredding blade for ease)
- 1 cup coarsely chopped walnuts or pecans
- 1 cup shredded coconut (sweetened or unsweetened)
- ½ cup moist raisins or dried cranberries
- 2 cups sugar
- 1 cup canola or safflower oil
- 4 large eggs
For the Frosting
- 8 ounces cream cheese, at room temperature
- 1 stick (8 tablespoons) unsalted butter, at room temperature
- 1 pound (3¾ cups) confectioners’ sugar
- 1 tablespoon fresh lemon juice or ½ teaspoon pure lemon extract
- ½ cup shredded coconut (optional)
- Toasted chopped nuts and/or coconut for topping (optional)
Instructions
Step 1: Prepare the Oven and Pans
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. This step ensures even distribution of the leavening agents and spices.
Step 3: Combine Carrots and Add-ins
In a large bowl, mix the grated carrots, nuts, coconut, and raisins or cranberries. These ingredients add texture and flavor that make carrot cake so satisfying.
Step 4: Make the Batter
In another large bowl, whisk together the sugar and oil until well blended. Add the eggs one at a time, beating well after each addition.
Gradually stir in the dry ingredients until just incorporated. Fold in the carrot mixture until evenly combined.
Step 5: Bake
Divide the batter between the prepared pans and smooth the tops. Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
Step 6: Prepare the Frosting
Beat the cream cheese and butter together until smooth and creamy. Gradually add the confectioners’ sugar and continue beating until fluffy. Add the lemon juice or extract and beat to combine. Mix in coconut if using.
Step 7: Assemble the Cake
Place one cake layer on a serving plate. Spread a layer of frosting over the top. Add the second layer and frost the top and sides. Decorate with toasted nuts or coconut if desired.
2. Tips for Perfect Homemade Carrot Cake
Use fresh carrots: Grating them yourself gives better flavor and moisture than pre-shredded ones from the store.
Don’t overmix the batter: Overmixing can make the cake dense or tough. Stir just until everything is combined.
Room temperature ingredients: For a smooth, lump-free frosting, make sure your butter and cream cheese are fully softened.
Cool completely before frosting: Warm cake will melt the frosting, so patience is key.
Toast your nuts and coconut: This brings out deeper, richer flavors.
3. Recipe Variations to Try
Carrot cake is wonderfully versatile. Here are a few ways to change it up:
Pineapple Twist: Add ½ cup of crushed pineapple (well-drained) to the batter for extra moisture and tropical flair.
Spiced Up: Add a pinch of nutmeg, cloves, or allspice for a deeper spice profile.
Gluten-Free Version: Substitute your favorite gluten-free all-purpose flour blend.
Vegan Option: Use flax eggs (1 tbsp flaxseed + 3 tbsp water per egg), plant-based cream cheese, and vegan butter.
Personally, I enjoy adding a bit of orange zest to both the cake and the frosting — it adds a fresh brightness that complements the carrots beautifully.
4. How to Store Carrot Cake Properly
Carrot cake stores remarkably well, which makes it great for preparing ahead.
Room Temperature: If unfrosted, keep it in an airtight container for up to 2 days.
Refrigerated: Once frosted, store the cake in the refrigerator. It will stay fresh for about 4–5 days. Be sure to cover it well to prevent it from drying out or absorbing odors.
Freezer-Friendly: You can freeze the unfrosted cake layers for up to 3 months. Wrap them tightly in plastic wrap and then foil. Thaw overnight in the refrigerator before frosting.
When I make carrot cake, I often freeze individual slices. It’s a wonderful treat to pull one out mid-week and enjoy it with a warm cup of tea.
Carrot cake is more than just a dessert — it’s a celebration of flavor and texture. The combination of spiced batter, tender carrots, sweet raisins, and crunchy nuts, all wrapped in a velvety cream cheese frosting, is simply irresistible. Whether it’s for Easter, a birthday, or a cozy weekend bake, this carrot cake recipe is one you’ll return to time and time again.
