Grandma’s Old Fashioned Carrot Cake is a deliciously classic recipe full of carrots, cinnamon, pecans, and raisins. It is sweetened with a little crushed pineapple, which also keeps the cake moist and tender.
The Cream Cheese Buttercream is my favorite. With only FOUR INGREDIENTS it is easy to whip up and is super delicious. It has the perfect balance of sweetness from the powdered sugar and tartness from the cream cheese. However, the sweetness is balanced and the tartness is calmed by adding a stick of butter.
Perfect Harmony!
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Grandma’s Recipes
There are few things more precious in this world than recipes that are handed down from Mothers and Grandmothers. It is so much more than a recipe. It holds the ties to memories of family gatherings and holidays, of conversations and laughter from the kitchen to the table. Not to mention the flavors and smells that can flood your mind with sweet memories of your family and childhood. They are a treasure to behold!
Aren’t Grandma recipes the best?? They are uncomplicated and simply delicious. I love that they only include ingredients that are easy to find… because no one was using jackfruit or sorghum flour back in 1945.
You can always trust that Grandma recipes are tried and true!
How To Make Carrot Cake
Step 1
Shred the carrots with a fine grater. I used my hand crank shredder and it worked great!!! Drain some of the excess liquid. Set aside.
Step 2
Sift together the flour, baking soda, baking powder, salt, cinnamon and all spice together. I like to sift on a piece of parchment so you can pick it up like a funnel to slowly pour into the mixer.
Step 3
Cream together the oil, eggs, and sugar together for about 2 minutes. Slowly add in the flour mixture.
Step 4
By hand stir in the shredded carrots, crushed pineapple (drained), raisins, and pecans. Also, optional coconut.
Step 5
Pour into prepared baking pan(s).
Step 6
Bake until set in the center (45-50 minutes for 9×13 pan, 30-35 minutes for 8 inch round).
Step 6
Mix the cream cheese icing, and spread on the completely cooled cake. An offset spatula can make this task easy!
3 Tips for Frosting
- If you choose to make this cake in a 9×13 pan, one recipe of the Cream Cheese Buttercream will be plenty. However, if you choose to make the cake in (3) 8 inch round pans I would recommend doubling the buttercream recipe. I find when I frost a layer cake it always takes a TON of frosting to get the job done.
- Whether you make your cake one layer or three, I would definitely recommend frosting with ⅓ to ½ of the frosting first, in a “crumb layer”. That is professional baker speak for messy layer (BTW I am not a “professional baker”, just so we are all on the same page). That way if some crumbs roll up into that first layer of frosting you are not left with a hot mess. You can then go back with the remaining frosting and cover up the crumb layer. This is the pretty layer.
- Dear ol’ Martha Stewart taught me this next tip. If you are frosting a layer cake put a few pieces of parchment or wax paper under the edges of the bottom layer, covering out to the edges of the cake plate. That way when you are done frosting you can pull the paper from under the edges and you are left with a clean and beautiful cake plate.
Old Fashioned Cake & Bar Recipes
Grandma’s Carrot Cake with Pineapple & Cream Cheese Buttercream
Ingredients
Cake
- 2 cups all purpose flour
- 2 teaspoon baking powder
- 1½ teaspoon baking soda
- 1 teaspoon kosher salt
- 2 teaspoon cinnamon
- ⅛ teaspoon allspice
- 2 cups sugar
- 1½ cups vegetable oil
- 4 large eggs
- 2 cups finely grated carrots - about 5-6 carrots, drain excess liquid
- 8 ounce can crushed pineapple - drained
- ½ cup nuts - chopped (I use pecans)
- ½ cup raisins
- ***Optional: 1 cup coconut
- non-stick spray
Cream Cheese Buttercream- if making the cake in (3) 8 inch rounds, double the frosting recipe
- ½ cup butter - at room temperature
- 8 ounce cream cheese - at room temperature
- 3½ cups powdered sugar
- 1 teaspoon vanilla
Instructions
Carrot Cake
- Preheat the oven to 350℉ and prepare your pans with baking spray. You can make this in a 9×13 pan OR (3) 8 inch round pans.
- In a large bowl sift together the flour, baking powder, baking soda, salt, cinnamon, and allspice. Set aside.2 cups all purpose flour, 2 teaspoon baking powder, 1½ teaspoon baking soda, 1 teaspoon kosher salt, 2 teaspoon cinnamon, ⅛ teaspoon allspice
- Using a hand mixer or a stand mixer with the paddle attachment, cream together the sugar, oil, and eggs for about 2 minutes.2 cups sugar, 1½ cups vegetable oil, 4 large eggs
- Add the flour mixture into the egg mixture, a little at a time, until it is well combined.
- By hand, stir in the carrots, drained pineapple, raisins, nuts, and coconut (if using) until it is evenly distributed.2 cups finely grated carrots, 8 ounce can crushed pineapple, ½ cup nuts, ½ cup raisins, ***Optional: 1 cup coconut
- Pour the batter into your prepared baking pan(s): (3) – 8 inch rounds bake for 30-35 minutes, until the cake is cooked thru.9×13 glass pan bake for about 45 minutes, until the cake is cooked thru. If the top starts to darken lightly cover with foil for the last 5 minutes.9×13 dark metal pan bake for about 40 minutes, until the cake is cooked thru. If the top starts to darken lightly cover with foil for the last 5 minutes.
- If you use 8 inch round pans, once they come out of the oven wait 10 minutes before trying to remove the cake from the pan.
- Cool the baked cakes completely.
- Frost the cooled cakes with the Cream Cheese Buttercream. An offset spatula is a great tool for frosting cakes!
Cream Cheese Buttercream
- FROSTING NOTE: If using (3) 8 inch round cakes, double the frosting recipe! If using a 9×13 pan you can follow the frosting recipe as written. BUT if you like a little extra frosting, make 1.5 recipes for the 9×13 pan.
- Using a stand mixer with a paddle attachment or a hand mixer, blend together the butter, cream cheese, powdered sugar, and vanilla until it is completely blended and smooth.½ cup butter, 8 ounce cream cheese, 3½ cups powdered sugar, 1 teaspoon vanilla
Lynsay says
Hi, my husband does not like raisins and I do like nuts, what would of suggest instead?
Susie says
Maybe pitted chopped dates or prunes? You could also try sweetened dried cranberries?
Barbara Ann says
Can this be made sugar-free? Have you tried substituting regular flour with almond flour? Thank you!
Susie says
I’m sorry I can’t say that I have tried any of those subs. I know almond flour is 1:1 sub, but then sometimes requires an additional egg. Im not sure about the sugar free part. So sorry.
Cathy Core says
Just made this carrot cake, it’s the best I’ve ever had ,would love to recommend this cake to everyone,family said it is 10 out of 10.
TANNY says
can I use fresh pineapples for this receipe
Susie says
I haven’t tried the recipe with fresh so I am not sure. But just off instinct I would say no. The crushed/canned pineapple is a very soft and fine texture which works perfect for this cake.
Renate says
Just made it today. Husband gives it a 5* out of 5!
Kristine Steen says
I just had to let you know that this is one of the best carrot cakes I ever made. I made for an Easter dinner for my husband and I and took some leftovers to work… Everyone was AMAZED !! Even my boss said he hasn’t tasted one like this since his Grandmother made it,and he said that the frosting was just the right balance. Thank you so much for this recipe <3
Susie says
You just made my day!!! Thank you so much. It was my Grandma’s recipe so I’m sure she is smiling down on us right now.
Sheila says
I have lost my Mom’s recipe but this one sounds like hers. She did added a little coconut the te batter but she toasted the rest and sprinkled it on the icing.
Susie says
This was my Grandma’s recipe so hopefully it is just like your Mom’s! Coconut is the perfect addition.
Deb says
Could this be baked in a 10×15 pan for more of a bar?
Susie says
I am not 100% sure, but it is a pretty thick cake recipe so the larger pan should work. Just watch the cook time. It may be done a little sooner.
Nancy says
I just checked on my cake in the oven and it is still loose in the middle???? I baked it for 35 minutes. I just put it on for an additional 10 minutes hoping it won’t burn .
Susie says
You can definitely bake it longer. If you are worried about burning cover it with foil for the last 10 minutes.
Beth Bartholomew says
We’re running across the same issue… cooking it 11 minutes longer so far. This is a project for my daughters middle school class. Hope it come out ok…
John says
This carrot cake is one of the best recipes. It turns out so moist and delicious. Six stars on a five star scale ⭐⭐⭐⭐⭐⭐
courtneynoonan says
I don’t eat desert often, but when I do, carrot cake is one of my favourites. You recipe sounds delicious! And I love that it has been handed down by your grandmother – so special. I am looking forward to making it for my family.
Susie says
I love carrot cake too, especially this recipe. You will love the buttercream too- it is perfection! Thanks for checking it out.
Laineey says
I adore carrot cake. I do love recipes that are handed down through the generations!! Especially grandmothers recipes, for some reason they are very precious! Your carrot cake looks so delicious and I look forward to making it!
Susie says
Heirloom recipes are precious. They are a tie to our history and I love that !! I have a lot of great memories in my Grandmas kitchen and around her dinner table.
Karen @ Seasonal Cravings says
This does remind me of one my grandma used to make! I’m not much of a baker but I love making an over the top cake like this for Easter. It looks so moist and that frosting!!
Susie says
I am definitely not a “professional baker” either. But, it is easy when you have a great recipe to follow!
Stephanie@ApplesforCJ says
Yum! This looks so moist and delicious. Would be great for Easter. And yes Grandmas recipes are always the best 🙂
Susie says
They are the best! This is an Easter staple.
Julia says
This carrot cake just screams Eat me! 🙂 Love the addition of pineapple to make it extra moist!
Susie says
Thank you, Julia! I love the pineapple in this recipe. It adds the perfect extra sweetness and a little bonus texture.