I love baking this old fashioned carrot cake from scratch. It’s packed with shredded carrots, spiced just right with cinnamon, and topped with a sweet pineapple cream cheese glaze that’s truly something special.
Why I Love This Recipe
You know I love a good old-fashioned recipe, and this one truly stands the test of time. I found it tucked in my mom’s old collection, and once I made it, I couldn’t stop eating it.
It’s one of my favorite go-to desserts when I want something simple, nostalgic, and completely homemade. It reminds me of other from-scratch cakes like this homemade chocolate cake or apple coffee cake.
- The ingredients are all pantry staples. Think butter, sugar, cinnamon, and flour. Just add fresh carrots and you’re ready to go.
- It comes together easily from scratch. No fancy tools or mixers needed. You can mix it all by hand and have it in the oven in minutes.
- The glaze is what makes it stand out. Made with cream cheese and crushed pineapple, it’s thick, creamy, and has the perfect balance of tangy and sweet. It brings everything together in the best way.
Key Ingredients and Substitutions
- All-purpose flour: Provides structure for the cake. You can use a one-to-one gluten-free flour blend if needed, though the texture may be slightly different.
- Ground cinnamon: Adds warm, classic spice to the carrot cake. You can also add a pinch of nutmeg or ginger for extra depth if desired.
- Salt: Balances the sweetness and enhances the other flavors in the cake. Don’t skip it, even a small amount makes a difference.
- Baking powder and baking soda: These leavening agents work together to help the cake rise and stay tender. Make sure both are fresh for the best lift.
- Granulated sugar: Sweetens the cake and keeps it soft. This recipe uses a generous amount to balance the earthy flavor of the carrots.
- Vegetable oil: Adds moisture and helps create a soft, tender crumb. Canola oil or another neutral oil will also work.
- Eggs: Provide structure and richness. Beaten before adding, they help the cake stay cohesive and moist.
- Carrots: The star of the show. Use freshly grated carrots for the best texture and moisture. You’ll need about 6 to 9 medium carrots to make 3 cups grated.
- Pecans: Add crunch and a nutty flavor that pairs well with the spiced cake. You can leave them out or substitute with walnuts if you prefer.
- Cream cheese: Forms the base of the glaze. Soften it to room temperature for smooth mixing. Full-fat cream cheese works best for consistency.
- Butter: Adds richness to the glaze. Use softened butter for easier blending.
- Vanilla extract: Enhances the flavor of the glaze and adds warmth. Pure vanilla extract is best, but imitation can work in a pinch.
- Powdered sugar: Sweetens and thickens the glaze. Sift it first if yours has clumps for the smoothest result.
- Crushed pineapple: A unique addition to the glaze that adds moisture, sweetness, and a bright citrus note. Be sure to drain it well before adding to keep the glaze thick.
How to Make Old Fashioned Carrot Cake
Preparation
Preheat your oven to 350˚F. Grease your desired baking pan (a 9×13 inch pan, two 9″ rounds, or three 8″ rounds). Peel and grate the carrots, and chop the pecans.
Step 1 – Mix the Dry Ingredients
In a large bowl, whisk together the flour, cinnamon, salt, baking powder, baking soda, and granulated sugar.
Step 2 – Add the Wet Ingredients
Stir in the vegetable oil and beaten eggs. Then fold in the grated carrots and chopped pecans. Mix everything by hand until just combined.
Step 3 – Bake the Cake
Pour the batter into the prepared baking pan. Bake for 30–40 minutes, or until a toothpick inserted in the center comes out clean.
Step 4 – Cool the Cake
Let the cake cool completely in the pan before adding the glaze.
Step 5 – Make the Cream Cheese Glaze
In a mixing bowl, beat together the softened cream cheese and butter until smooth. Add the vanilla and mix in the powdered sugar gradually. Fold in the drained crushed pineapple until well combined.
Step 6 – Glaze and Serve
Spread the glaze over the fully cooled cake. Slice and serve, or refrigerate until ready to enjoy.
Lynette’s Tip
That pineapple glaze might sound unusual, but I highly recommend trying it. The crushed pineapple adds a sweet, citrusy flavor that brings the whole cake together. It’s more like a thick glaze and works beautifully well with the carrot cake.
Recipe FAQs
Yes. Because the glaze contains cream cheese, you should store the carrot cake in the refrigerator. Cover it well to keep it moist and fresh.
You will need about 6 to 9 medium-sized carrots to get 3 cups. It usually takes 2 to 3 carrots to make 1 cup, depending on their size.
This recipe is very flexible. You can use one 9×13 inch pan, two 9-inch round pans, or three 8-inch round pans. Just adjust the baking time slightly based on the size and thickness.
More Old Fashioned Cakes You’ll Enjoy
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Old Fashioned Carrot Cake
Ingredients
Carrot Cake
- 2 Cups all-purpose flour
- 2 teaspoons ground cinnamon
- 1 teaspoon salt
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1 3/4 Cup granulated sugar
- 1 1/4 Cup vegetable oil
- 4 large eggs beaten
- 3 Cups carrots grated
- 1 Cup pecans chopped
Cream Cheese Glaze
- 3 oz. cream cheese softened
- 1/4 Cup butter softened
- 2 teaspoons vanilla extract
- 4 Cups powdered sugar
- 8 oz crushed pineapple drained
Instructions
Carrot Cake
- In a large bowl mix together the flour, cinnamon, salt, baking powder, baking soda and sugar.
- In order, individually stir in the following: vegetable oil, beaten eggs, grated carrots, and nuts. Mix by hand. Pour into a greased 9×13 baking pan.
- Bake in a greased baking pan for 30-40 minutes at 350˚F or when a toothpick inserted into the center comes out clean. Remove from the oven and place on a cooling rack. Let cool for 4-5 hours until completely cool.
Cream Cheese Glaze
- Beat together softened cream cheese and butter. Mix in the vanilla and powdered sugar. Stir in by hand the drained pineapple.
- Glaze the fully cooled carrot cake. Store in refrigerator until ready to serve.
Notes
My Favorite Variations
- Nut-Free: Leave out the pecans if you’re baking for someone with a nut allergy or just prefer a softer texture. The cake still turns out perfectly moist and flavorful.
- Raisin Option: Add ½ cup of golden or regular raisins for little pockets of sweetness in every bite. Soak them in warm water for a few minutes first to make them extra plump.
I am making this on Saturday! I’m going to put it in an egg shaped pan and I bought orange Reece’s pieces to decorate the egg. I’m not sure the PB will taste good with the other flavors, but my family will humor me and pick them off. Thank you!