Handwritten recipe for Carrot Cake
by: salvagedrecipes

Homemade Carrot Cake with Cream Cheese Frosting

Carrot Cake
This vintage Carrot Cake recipe hails from the golden age of homemade desserts, a time when family gatherings centered around simple, comforting bakes made from pantry staples. The cake’s tender crumb, spiced with cinnamon and nutmeg, perfectly complements the natural sweetness of carrots. It’s a classic American favorite, moist, flavorful, and crowned with a rich cream cheese frosting that balances tang and sweetness. This timeless dessert remains a symbol of wholesome baking and homemade love, embodying the charm of mid-century handwritten recipes passed between friends and neighbors.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Dessert
Cuisine American
Servings 12
Calories 420 kcal

Ingredients
  

Cake:

  • 1 ⅓ cups salad oil (vegetable oil)
  • 2 cups white sugar
  • 4 eggs
  • 2 cups flour
  • 2 tsp baking soda
  • 1 tsp salt
  • 2 tsp baking powder
  • 2 tsp cinnamon
  • 2 ½ cups grated carrots

Frosting:

  • 8 oz cream cheese ( softened)
  • ½ stick butter ( or margarine, softened)
  • 1 cup powdered sugar
  • 2 tsp vanilla extract
  • 1 cup nuts (chopped, walnuts or pecans)
  • 1 tbsp milk or cream (as needed)

Instructions
 

Step 1: Preheat the Oven

  • Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch pan.

Step 2: Prepare the Wet Ingredients

  • In a large bowl, beat together salad oil, sugar, and eggs until well blended.

Step 3: Mix the Dry Ingredients

  • In another bowl, combine flour, baking soda, salt, baking powder, and cinnamon. Mix well.

Step 4: Combine Wet and Dry Mixtures

  • Gradually stir dry ingredients into wet mixture until smooth and well incorporated.

Step 5: Add Carrots

  • Fold in grated carrots until evenly distributed.

Step 6: Bake

  • Pour batter into prepared pan. Bake for 50–60 minutes or until a toothpick inserted in the center comes out clean.

Step 7: Cool the Cake

  • Allow the cake to cool completely in the pan before frosting.

Step 8: Make the Frosting

  • Beat cream cheese and butter together until creamy.
  • Add powdered sugar and vanilla, then beat until smooth.
  • Add chopped nuts.
  • Add milk or cream gradually to reach desired consistency.

Step 9: Frost the Cake

  • Spread the frosting evenly over the cooled cake. Serve and enjoy!

Tips

  • Grate carrots finely for a more tender crumb; coarser grating gives noticeable carrot texture.
  • Add chopped nuts (such as walnuts or pecans) for extra crunch and flavor.
  • A traditional cream cheese frosting pairs very well with this cake.
  • Line the pan with parchment for easy removal and cleaner slices.
  • Let the cake cool completely before frosting to prevent melting.
  • You can add raisins or crushed pineapple for added moisture and sweetness.
  • Substitute part of the oil with applesauce for a lighter version.
  • Lightly toast nuts before adding them to enhance flavor.

Nutrition

Calories: 420kcalCarbohydrates: 49gProtein: 5gFat: 22gSaturated Fat: 6gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 55mgSodium: 330mgPotassium: 220mgFiber: 2gSugar: 34gVitamin A: 2800IUVitamin C: 2mgCalcium: 55mgIron: 1.5mg
Keyword Baking, carrot cake, cinnamon, classic dessert, family recipe, homemade cake, moist cake, vintage recipe
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