Grandma Catherine’s Carrot Cake with Cream Cheese Frosting

old fashioned carrot cake with cream cheese frosting

This made from scratch, old fashioned carrot cake recipe includes two options for cream cheese frosting – one traditional, and one with less sugar.



For the cake

For Traditional Cream Cheese Frosting

For Less Sugar Frosting


For the cake

  1. Preheat oven to 325°F. In a medium mixing bowl, cream together oil and sugar. Add eggs and mix well. Blend together dry ingredients in a medium bowl, and then add to egg mixture. Add nuts and carrots.
  2. Pour carrot cake batter into a greased and floured 9″x13″ cake pan or two nine inch round cake pans. Bake at 325°F until edges are lightly browned and cake tests done with toothpick, about 40 to 45 minutes.
  3. Leave in pan and set on cooling rack, or invert onto wire rack to cool. Once the cake has cooled completely, ice with cream cheese frosting, if desired.

For traditional cream cheese frosting

  1. With an electric mixer, mix the butter and cream cheese together for about 3 minutes on medium speed, until very smooth. Scrape down the sides and bottom of the bowl to ensure even mixing.
  2. Add the vanilla extract and mix. Slowly add the powdered sugar. Keep adding powdered sugar until you get to desired sweetness and thickness.

For less sugar cream cheese frosting

  1. Whip cream until stiff peaks form. In a separate bowl, blend cream cheese, sugar (or honey) and vanilla until smooth. Fold cream cheese mixture into the whipped cream.


It’s best if you wait to frost the cake until it is completely cooled. To frost a two layer cake with crumb coat:

Keywords: carrot cake, old fashioned, family recipes

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