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.


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.




2 cups Gold Medal 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 Domino sugar

1 teaspoon McCormick vanilla extract

1 cup Wesson canola or vegetable oil

2 cups grated carrots

1/2 cup Sun Maid raisins

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 F. Grease two 9-inch round, 2-inch deep cake pans. Dust with flour, tapping out excess. Set aside.

Whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Set aside.

Beat the eggs until combined. Add the sugar, keep beating on medium speed until well combined. Add in the vanilla. With the mixer on low speed, add the oil in a thin steady stream and continue to beat until fully incorporated.

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

Divide the batter evenly into prepared pans. Bake in the preheated oven for about 30-35 minutes, until golden brown and a toothpick inserted into centers comes out clean. 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.

Meanwhile, make the frosting. 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 decorate the cake with nuts, if you’d like.