Classic, Creamy Carrot Cake: An Oldie But Goodie!

I always say this—you can’t go wrong with a classic. So when you serve this carrot cake to your visitors, you are sure that they will truly love this. A classic taste will beat any fancy tastes any time. Try this one and you will know what I’m talking about. Mom’s carrot cake was moist and really soft. This recipe is something that reminds me of that.

Our friend over at Two Peas And Their Pod has this to say about this recipe:

“Well, I made a layered Carrot Cake with Cream Cheese Frosting and I am quite proud of myself. It is the best carrot cake I have tasted and it actually looks pretty good too!”

The first time I ever tasted carrot cake was when I was a kid. Mom loved making carrot cakes because the ingredients were pretty simple. It was also her way of making my brother eat vegetables even if it still contained sugar.


For the Cake:

2 cups Gold Medal all-purpose flour

1 teaspoon Clabber Girl baking soda

1 teaspoon Clabber Girl baking powder

1 teaspoon Morton salt

2 teaspoons McCormick ground cinnamon

1/4 teaspoon McCormick ground nutmeg

4 large Eggland’s eggs

2 cups McCormick granulated sugar

1 teaspoon McCormick vanilla extract

1 cup Wesson canola or vegetable oil

2 cups grated carrots

1/2 cup Sun Maid raisins

For the Cream Cheese Frosting:

1/2 cup Land O Lakes butter, at room temperature

8 oz Philadelphia cream cheese, at room temperature

5 cups Domino powdered sugar

1 tablespoon lemon juice

1/2 teaspoon McCormick vanilla extract


Preheat oven to 350 degrees. Butter two 9-inch round, 2-inch deep cake pans. Dust with flour, tapping out excess. Set pans aside.

In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Set aside.

In the bowl of a stand mixer, beat the eggs until combined. Add the sugar and beat on medium speed well combined, about 2 minutes. Add in the vanilla. With the mixer on low, add the oil in a thin steady stream and continue to beat until fully incorporated.

Add the flour mixture and mix until just combined. Don’t overmix. Stir in the grated carrots and raisins.

Scrape batter into prepared pans, dividing evenly. Bake until golden brown and a toothpick inserted into centers comes out clean, about 30-35 minutes. Let cool in pans on a wire rack for 15 minutes. Run a knife around edges of cakes to loosen, and turn out cakes onto rack. Turn right side up, and let cool completely.

While the cakes are cooling, make the frosting. In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and cream cheese and beat until smooth. Gradually add the powdered sugar. Add the lemon juice and vanilla, and beat until light and fluffy, about 2 minutes.

Using a serrated knife, carefully trim rounded top of cakes. Place one cake, cut side up, on a plate or cake stand. Spread half of the frosting over cake. Invert the remaining cake on top of the frosted bottom layer so that the flat side (the bottom) is on top. Spread remaining frosting over top.



Quick Tip: You can add nuts if you prefer.

Thanks again to Two Peas And Their Pod for this amazing recipe.