With its mellow carrot sweetness, warm notes of cinnamon and nutmeg, and rich, tangy frosting, carrot cake is simply irresistible. This traditional carrot cake with cream cheese frosting is one of our favorites. Frost the layers and pipe on a charming decoration, and it’s special enough to serve for a birthday or other celebratory occasion. If you’re lucky enough to have any leftovers, enjoy a slice of this moist carrot cake the next day with a cup of coffee.<\/p>\n
Preheat the oven to 350\u00b0F. In a large bowl, combine the eggs, sugar and oil. In a separate bowl, mix together the flour, cinnamon, baking soda, baking powder, nutmeg and salt.<\/p>\n
Editor’s Tip:<\/em> For a hint of apple flavor, and less oil, replace the canola oil with an equal amount of unsweetened applesauce. You can replace half the oil, or all of it.<\/p>\n Stir the dry mixture into the wet mixture, a third at a time, until fully combined. Fold in the grated carrot.<\/p>\n Editor’s Tip:<\/em> For a variation on this carrot cake recipe, add raisins, shredded coconut, chopped walnuts or well-drained crushed pineapple when you fold in the grated carrot. Any of these mix-ins will give the cake more texture and an extra layer of flavor.<\/p>\n Grease and flour two 9-inch round baking pans. Divide the carrot cake batter evenly between the two pans.<\/p>\n Bake for 35 to 40 minutes, until a toothpick inserted in the center comes out clean. Remove the pans from the oven and let the cakes cool for 10 minutes.<\/p>\n Take the cakes out of the pans, put them on a wire rack, and let them cool completely (the layers should not be stacked at this point).<\/p>\n Editor’s Tip:<\/em> Here’s the best way to grease a cake pan<\/a>.<\/p>\n While the cake layers are cooling, make the frosting. First, cream the butter and cream cheese in a large bowl, until light and fluffy, three to four minutes. Don’t rush it\u2014here’s more on how to cream ingredients<\/a>.<\/p>\n Beat in the vanilla extract. Gradually beat in the confectioners’ sugar. Beat in enough milk to make the frosting spreadable.<\/p>\n If you’re decorating the cake, set aside 1\/2 cup of frosting. Then, if you’re adding walnuts to the frosting, stir them in now.<\/p>\n Editor’s Tip: <\/em>You’ll often see walnuts in carrot cake, but you can use a different nut, such as pecans, almonds or pistachios.<\/p>\n After the cake layers have cooled completely, frost<\/a> the top of one layer. Stack on the second cake layer. Frost the top and sides of the two-layer cake.<\/p>\n Editor’s Tip:<\/em> We use an offset spatula for this step. It’s one of the frosting tools<\/a> that makes producing a beautiful cake so much easier.<\/p>\n Carrot cake doesn’t need<\/em> decoration, but we do love a carrot cake with squiggly carrots piped on top of each slice. To make the decoration, divide the reserved 1\/2 cup of frosting into two portions. Use food coloring<\/a> to make 1\/4 cup orange and the other 1\/4 cup green.<\/p>\n Next, cut a small hole in the corner of a piping bag or plastic bag and insert a #7 round pastry tip. Fill the bag with the orange frosting and pipe 16 evenly spaced carrots on the top of the cake, so each slice will have one. In another cut pastry bag or plastic bag, insert a #67 leaf pastry tip and the green frosting, and pipe a leaf at the top of each carrot.<\/p>\n Unless you’re serving the carrot cake immediately, store it in the refrigerator. Leftovers should also go into the fridge.<\/p>\n Cakes made with oil, like this carrot cake with cream cheese frosting, tend to retain more moisture than cakes made with butter or shortening. Some carrot cake recipes call for sour cream or buttermilk\u2014those will also help create a moist cake because they contain acids that tenderize the developing gluten in the flour.<\/p>\n Canola oil is best for this carrot cake because it has a neutral flavor that won’t overpower the cake. If you prefer a butter-based carrot cake, try our three-layered carrot cake<\/a>. To convert oil measurements to butter, the general rule is 1 cup butter to 3\/4 cup oil.<\/p>\n If you want to replace the cream cheese frosting in this carrot cake recipe, whip up an easy American buttercream frosting<\/a> instead. A Swiss meringue buttercream<\/a> would also work well here.<\/p>\n If you want to stick with cream cheese frosting but make it less sweet, leave out some of the confectioners’ sugar. When you prepare the frosting, add the confectioners’ sugar a little at a time, tasting as you go. A few tablespoons less than the recipe calls for will make a difference.<\/p>\n Or, add a teaspoon of lemon juice to the frosting. The acidity of the lemon juice will counter the sweetness of the sugar.<\/p>\n If you’ve already made the frosting and it’s too sweet for you, just use less when frosting the cake!<\/p>\n Cream cheese frosting can become runny if overmixed. Once the confectioners’ sugar and milk have been incorporated, stop whipping. If needed, to thicken your frosting, put the bowl in the refrigerator for 5 to 10 minutes to let the butter and cream cheese firm up.<\/p>\n","protected":false},"excerpt":{"rendered":" Cinnamon, nutmeg, carrots and a creamy, tangy frosting make this classic carrot cake a winner.<\/p>\n","protected":false},"author":7028,"featured_media":1731566,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[303971,304158,303984,305744,304288,305487,304515,306194,303966,304368,305784,304268,304558,324623,304150,305835],"categories-v2":[308500,310461,309438,308513,311389,308988,308481,259620,310796,308880,312060,308495,308745,311426,259483,308910,309177,309434,311466],"coauthors":[27409],"recommended_recipes":[{"post_title":"Carrot Sheet Cake","post_link":"\/recipes\/carrot-sheet-cake\/","post_image":"\/wp-content\/uploads\/2025\/04\/Carrot-Sheet-Cake_EXPS_FT25_8112_AC_0423_1.jpg"},{"post_title":"Carrot 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Spice Cake with Cream Cheese Frosting","post_link":"\/recipes\/pumpkin-spice-cake-2\/","post_image":"\/wp-content\/uploads\/2024\/11\/Pumpkin-Spice-Cake-with-Cream-Cheese-Frosting_EXPS_FT24_278309_EC_1108_9.jpg"},{"post_title":"Carrot Cupcakes with Cream Cheese Frosting","post_link":"\/recipes\/carrot-cupcakes-with-cream-cheese-frosting\/","post_image":"\/wp-content\/uploads\/2017\/09\/exps122148_HCK163687D07_07_3b.jpg"},{"post_title":"Cream Cheese Carrot Muffins","post_link":"\/recipes\/cream-cheese-carrot-muffins\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps26424_RDS1338225D5B.jpg"},{"post_title":"Carrot Cake Cupcakes","post_link":"\/recipes\/carrot-cake-cupcakes\/","post_image":"\/wp-content\/uploads\/2017\/09\/Carrot-Cake-Cupcakes_exps112193_BAFTB2307047D03_14_5bC_RMS.jpg"},{"post_title":"Frosted Carrot Cake","post_link":"\/recipes\/frosted-carrot-cake\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps3074_C1411C49C.jpg"},{"post_title":"Cranberry-Carrot Layer 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Cake with Cream Cheese Frosting","datePublished":"2018-01-01","dateModified":"2023-12-12","prepTime":"PT30M","cookTime":"PT35M","totalTime":"PT01H05M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Old-Fashioned-Carrot-Cake-with-Cream-Cheese-Frosting_EXPS_MCSMZ17_14593_D01_05_7b-13.jpg","height":1200,"width":1200},"recipeCategory":["Desserts"],"description":"Cinnamon, nutmeg, carrots and a creamy, tangy frosting make this classic carrot cake a winner.","recipeIngredient":["4 large eggs, room temperature","2 cups sugar","1 cup canola oil","2 cups all-purpose flour","2 to 3 teaspoons ground cinnamon","3\/4 teaspoon baking soda","1\/2 teaspoon baking powder","1\/4 teaspoon salt","1\/4 teaspoon ground nutmeg","2 cups grated carrots","FROSTING:","1\/2 cup butter, softened","3 ounces cream cheese, softened","1 teaspoon vanilla extract","3-3\/4 cups confectioners' sugar","2 to 3 tablespoons 2% milk","1 cup chopped walnuts, optional","Optional: Orange and green food coloring"],"recipeInstructions":[{"@type":"HowToStep","name":"Combine the wet ingredients and the dry ingredients, separately","text":"Preheat the oven to 350\u00b0F. In a large bowl, combine the eggs, sugar and oil. In a separate bowl, mix together the flour, cinnamon, baking soda, baking powder, nutmeg and salt. Editor's Tip: For a hint of apple flavor, and less oil, replace the canola oil with an equal amount of unsweetened applesauce. You can replace half the oil, or all of it."},{"@type":"HowToStep","name":"Add the dry ingredients to the wet ingredients","text":"Stir the dry mixture into the wet mixture, a third at a time, until fully combined. Fold in the grated carrot. Editor's Tip: For a variation on this carrot cake recipe, add raisins, shredded coconut, chopped walnuts or well-drained crushed pineapple when you fold in the grated carrot. Any of these mix-ins will give the cake more texture and an extra layer of flavor."},{"@type":"HowToStep","name":"Bake the cake","text":"Grease and flour two 9-inch round baking pans. Divide the carrot cake batter evenly between the two pans. Bake for 35 to 40 minutes, until a toothpick inserted in the center comes out clean. Remove the pans from the oven and let the cakes cool for 10 minutes. Take the cakes out of the pans, put them on a wire rack, and let them cool completely (the layers should not be stacked at this point). Editor's Tip: Here's the best way to grease a cake pan."},{"@type":"HowToStep","name":"Make the cream cheese frosting","text":"While the cake layers are cooling, make the frosting. First, cream the butter and cream cheese in a large bowl, until light and fluffy, three to four minutes. Don't rush it\u2014here's more on how to cream ingredients. Beat in the vanilla extract. Gradually beat in the confectioners' sugar. Beat in enough milk to make the frosting spreadable. If you're decorating the cake, set aside 1\/2 cup of frosting. Then, if you're adding walnuts to the frosting, stir them in now. Editor's Tip: You'll often see walnuts in carrot cake, but you can use a different nut, such as pecans, almonds or pistachios."},{"@type":"HowToStep","name":"Frost the cake","text":"After the cake layers have cooled completely, frost the top of one layer. Stack on the second cake layer. Frost the top and sides of the two-layer cake. Editor's Tip: We use an offset spatula for this step. It's one of the frosting tools that makes producing a beautiful cake so much easier."},{"@type":"HowToStep","name":"Decorate","text":"Carrot cake doesn't need decoration, but we do love a carrot cake with squiggly carrots piped on top of each slice. To make the decoration, divide the reserved 1\/2 cup of frosting into two portions. Use food coloring to make 1\/4 cup orange and the other 1\/4 cup green. Next, cut a small hole in the corner of a piping bag or plastic bag and insert a #7 round pastry tip. Fill the bag with the orange frosting and pipe 16 evenly spaced carrots on the top of the cake, so each slice will have one. In another cut pastry bag or plastic bag, insert a #67 leaf pastry tip and the green frosting, and pipe a leaf at the top of each carrot."},{"@type":"HowToStep","name":"Store the carrot cake","text":"Unless you're serving the carrot cake immediately, store it in the refrigerator. Leftovers should also go into the fridge."}],"recipeYield":"16 servings","author":[{"@type":"Person","name":"Caroline Stanko"}],"nutrition":{"@type":"NutritionInformation","calories":" 531 calories","fatContent":"28g fat (7g saturated fat)","cholesterolContent":"67mg cholesterol","sodiumContent":"203mg sodium","carbohydrateContent":"68g carbohydrate (54g sugars","fiberContent":"1g fiber)","proteinContent":"5g protein."},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.5,"reviewCount":50,"worstRating":1,"bestRating":5},"video":{"@type":"VideoObject","name":"Old Fashioned Carrot Cake with Cream Cheese Frosting","description":"Check out this video for how to make Old Fashioned Carrot Cake","thumbnailUrl":["https:\/\/cdn.jwplayer.com\/v2\/media\/tY2piKBu\/poster.jpg?width=720"],"uploadDate":"","duration":"P0DT0H0M2S","contentUrl":"https:\/\/cdn.jwplayer.com\/videos\/tY2piKBu-Uot7Fvi8.mp4"},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-04-23","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"tkuehl"},"reviewBody":"My dad was born on October 31st, so always loved carrot cake for his birthday cake. Every time I make this cake, it reminds me of my dad. Easy, and make a nice 9x13\u201d cake. Sometimes I cheat and use a tub of cream cheese frosting when in a pinch, but it\u2019s no substitute for the real thing. The oil makes for a moist cake, and I like that it doesn\u2019t have nuts or other fruit in the batter.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-06-25","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Sabrina939"},"reviewBody":"This cake is so delicious and moist. My second time baking this recipe minus the walnuts for my fianc\u00e9's birthday. He always ask for carrot cake on his day. Simple recipe and fun to make. This time I made just a small mini cake and over dozen cupcakes to go with it.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-02-13","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"DrewsMoma"},"reviewBody":" My mom has been a subscriber to Taste Recipes magazine for probably 30yrs. I learned to cook while following along to TOH recipes with my mom. Wow does this recipe take me back. So delicious. A perfect recipe exactly as written. Thank you and keep them coming for generations of cooks to come.<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-04-01","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Carmen Edwards","givenName":"Carmen","familyName":"Edwards"},"reviewBody":"I\u2019m delighted to find this yummy recipe. We do not like carrot cakes that have pineapple, raisins, or coconut in them. Thank you!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-04-05","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"pattiejean"},"reviewBody":"This cake turned out moist and delicious! I followed the recipe as written, but baked it in a 13x9 pan. I did not use walnuts. This is winner; everyone loved it and I will definitely make it again.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-03-04","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"RowenO'Dell"},"reviewBody":"This is my favorite. It\u2019s a perfect recipe. I do not understand why anyone would want to cut the sugar...altering the recipe. Just don\u2019t make it if you that picky. Find a recipe that uses sugar substitutes. When you alter a formula you destroy the essence.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-11-29","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Guest9233"},"reviewBody":"This was my first time making a carrot cake and it was a hit! People who didn't like carrot cake said it was the best they've had, people who did were raving about it, it was awesome.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-03-08","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"katecrid47"},"reviewBody":"This reminded me of my grandmother's carrot cake. It was moist and flavorful. Will definitely make again. It was a huge hit with my family. Thank you for sharing!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-03-04","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Sarah Storr","givenName":"Sarah","familyName":"Storr"},"reviewBody":"Everything a carrot cake should be!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2018-03-05","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"BobbieClark"},"reviewBody":"I have used this recipe for many years and gotten rave reviews. The two changes I made were to increase the amount of grated carrots to a heaping 4 cups of organic ones and to use a 9x13\" pan. Oganic carrots are so much more flavorful. Using a Salad Shooter to grate the carrots makes quick work of a tedious process.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2017-03-09","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"dmsaari"},"reviewBody":"So happy to finally find a carrot cake recipe that doesn't have raisins.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-04-26","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"KittieCatt"},"reviewBody":"A fantastic recipe! I've been looking for a fairly easy carrot cake recipe (from scratch) for quite some time, and I finally found it. I (very finely) ground 1\/2 C. of walnuts and added them into the batter for flavor. I use a different recipe for the frosting.... a large block of cream cheese, a stick of butter, confectioners sugar, and vanilla. I don't add walnuts into the frosting, I just lightly sprinkle a bit of the finely ground walnuts on top of the frosting. This cake is a true winner!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-02-10","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Guest2835971"},"reviewBody":"DO NOT ADD MILK TO THE FROSTING. It makes it way to thin. For me it ruined the entire batch of frosting. It baffles me why the recipe says to add milk because without it the consistency would be perfect.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":3,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-05-26","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"monica"},"reviewBody":"I bake this cake for my daughters birthday every year and we also have it for our Easter dinner. It is the most light, moist, flavorful carrot cake I have baked. I bake it in a 13 x 9 deep baking dish. I do have to bake just a tad bit longer than recipe calls for. I never have leftovers.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2018-10-18","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Sheila"},"reviewBody":"This was not the cake I envisioned...I made it without changing a thing. It was dry and was lacking flavor. Will not make again.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":3,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-08-22","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"cookcat"},"reviewBody":"Do you swap 1cup of applesauce for 1cup of oil? Or a different amount? What brand\/type of applesauce do you all recommend?","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-08-17","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"AlexLougheed"},"reviewBody":"This cake is easy to make but once cooked it was super dry would recommend to use a little more oil to this recipe","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":2,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2018-03-08","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"turitsky"},"reviewBody":"This is a recipe I have used for years but I make a few changes. I put pecans in the batter and black walnuts in the icing. I have had people ask me to make this cake for them for holidays and parties.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-10-06","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"DavidMakokis"},"reviewBody":"my FAVE","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2018-04-09","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"BCVigil"},"reviewBody":"The cake was simple to make and the end result was very moist and tasty. I made a double-layer cake, however, cupcakes would be perfect!!! Does anyone know what the approx. bake time for cupcakes using this recipe would be?","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-03-27","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"fritzp1"},"reviewBody":"My favorite Carrot Cake (minus the Walnuts). I just simply can't stand the textures of those recipes with all the chunks of raisens or nuts in them. This was awesome!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-10-12","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"AlfredKey"},"reviewBody":"I only made the frosting... Reduced the sugar by one cup, increased the cream cheese by 1 oz, and substituted table cream for the milk. In my opinion those changes made it awesome.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-04-07","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Guest9690"},"reviewBody":"So, before I made this recipe, I read the comment section and I want to say it off the bat \u2013 the cake I made following this recipe was not dry. Moving on, I didn't have two 9\" pans, so I baked all the batter in a single 9\" pan for about two times the baking time. Once it cooled I halved the cake from the middle and made two layers. It turned out okay\/good, but it's not extraordinarily good. I also added walnuts to the batter and didn't add any to the frosting. For the frosting I added my confectioner's sugar tasting it after every tbsp, and I have to say 3-3\/4 cups of sugar for the icing seems A LOT! I only added a couple of tbsp to mine... All in all, people liked it, but would I do it again or recommend this recipe to my friends ? I don't really think so.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-04-18","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"apschwartz"},"reviewBody":"Made this for my husband to take to work and it was a huge hit! Walnuts were omitted; will try the applesauce substitution next time.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"title":"Old Fashioned Carrot Cake with Cream Cheese Frosting","description":"Check out this video for how to make Old Fashioned Carrot Cake","url":"https:\/\/cdn.jwplayer.com\/videos\/tY2piKBu-Uot7Fvi8.mp4","duration":"2m10s","mime_type":"video\/mp4","thumbnail_url":"https:\/\/dam-cdn.tmb.orangelogic.com\/AssetLink\/jxoxr1hv5v5jrlm164epk1um1ps40s58.jpg","advertising":"","jw_id":"tY2piKBu","jw_url":"https:\/\/cdn.jwplayer.com\/videos\/tY2piKBu-Uot7Fvi8.mp4","jw_thmub_url":"https:\/\/cdn.jwplayer.com\/v2\/media\/tY2piKBu\/poster.jpg?width=720","jw_publish_date":"2019-03-29T00:00:00"},"rms_legacy_id":"14593","romance_copy_dek":"Cinnamon, nutmeg, carrots and a creamy, tangy frosting make this classic carrot cake a winner.","enhanced_recipe_title":"Old-Fashioned Carrot Cake with Cream Cheese Frosting","rms_legacy_data":{"RecipeCategories":null,"Ingredients":[{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"4 large eggs, room temperature","IngredientText":"4 large eggs, room temperature"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 cups sugar","IngredientText":"2 cups sugar"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 cup canola oil","IngredientText":"1 cup canola oil"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 cups all-purpose flour","IngredientText":"2 cups all-purpose flour"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 to 3 teaspoons ground cinnamon","IngredientText":"2 to 3 teaspoons ground cinnamon"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"3\/4 teaspoon baking soda","IngredientText":"3\/4 teaspoon baking soda"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 teaspoon baking powder","IngredientText":"1\/2 teaspoon baking powder"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/4 teaspoon salt","IngredientText":"1\/4 teaspoon salt"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/4 teaspoon ground nutmeg","IngredientText":"1\/4 teaspoon ground nutmeg"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 cups grated carrots","IngredientText":"2 cups grated carrots"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"FROSTING:<\/b>","IngredientText":"FROSTING:<\/b>"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 cup butter, softened","IngredientText":"1\/2 cup butter, softened"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"3 ounces cream cheese, softened","IngredientText":"3 ounces cream cheese, softened"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 teaspoon vanilla extract","IngredientText":"1 teaspoon vanilla extract"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"3-3\/4 cups confectioners' sugar","IngredientText":"3-3\/4 cups confectioners' sugar"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 to 3 tablespoons 2% milk","IngredientText":"2 to 3 tablespoons 2% milk"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 cup chopped walnuts, optional ","IngredientText":"1 cup chopped walnuts, optional "},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"Optional: Orange and green food coloring","IngredientText":"Optional: Orange and green food coloring"}],"FeaturedImage":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Old-Fashioned-Carrot-Cake-with-Cream-Cheese-Frosting_EXPS_MCSMZ17_14593_D01_05_7b.jpg","RecipeId":14593,"AttachmentSourceId":null,"AttachmentSource":"Taste Recipes","PhotoCredit":"Old-Fashioned Carrot Cake with Cream Cheese Frosting Recipe photo by Taste Recipes","VideoCode":"[dam-video dam-id=\"33702\" ol-id=\"T073T6N\"]","RecipeAttachmentFileName":"Old-Fashioned-Carrot-Cake-with-Cream-Cheese-Frosting_EXPS_MCSMZ17_14593_D01_05_7b.jpg","ContributorId":null,"Firstname":"Kim","Lastname":"Orr","City":"West Grove","StateDescription":"Pennsylvania","IsCommunityCook":false,"TimeCallout":"Prep: 30 min. Bake: 35 min. + cooling","MinimumServingQuantity":16,"MaximumServingQuantity":16,"Yield":"16 servings.","DigitalTitle":"Old-Fashioned Carrot Cake with Cream Cheese Frosting","SubmittedTitle":"Old-Fashioned Carrot Cake","RecipeTypeId":1,"AverageRating":4.5,"WebPublishedDate":"1\/1\/2018 12:00:00 AM","ContestPlacementId":null,"FbImage":"FB_MCSMZ17_14593_D01_05_7b.jpg","PreparationTimeInMinutes":30,"CookTimeInMinutes":35,"TotalTimeInMinutes":65,"ServingDescription":null,"IsTestKitchenCertified":true,"IsContestWinner":false,"IsCommunityRecipe":false,"PublishedProjectTitle":"Old-Fashioned Carrot Cake","OriginalSourceProject":"Old-Fashioned Carrot Cake","ContestPlacement":"","Trailer":"Step 2: Add the dry ingredients to the wet ingredients<\/h3>\n
Step 3: Bake the cake<\/h3>\n
Step 4: Make the cream cheese frosting<\/h3>\n
Step 5: Frost the cake<\/h3>\n
Step 6: Decorate<\/h3>\n
Step 7: Store the carrot cake<\/h3>\n
Carrot Cake Tips<\/h2>\n
How do you make a moist carrot cake?<\/h3>\n
What’s the best oil for carrot cake?<\/h3>\n
What is a good substitute for cream cheese frosting?<\/h3>\n
How do you make the frosting less sweet?<\/h3>\n
How do you prevent frosting from getting runny?<\/h3>\n
Carrot Cake with Cream Cheese Frosting Tips<\/h2>
What's the trick to a moist carrot cake with cream cheese frosting?<\/h3>Cakes made with oil tend to retain more moisture than cakes made with butter or shortening. Ingredients such as sour cream or buttermilk are also key ingredients to a moist carrot cake because they contain acids that tenderize the developing gluten in the flour.
What's a good substitute for cream cheese frosting?<\/h3>Instead of cream cheese frosting, use a traditional buttercream frosting<\/a> or try your hand at Swiss meringue buttercream frosting<\/a>.
What's the best oil to use when making carrot cake with cream cheese frosting?<\/h3>Canola, vegetable or grapeseed oils are best for this carrot cake with cream cheese frosting because they have a neutral flavor that doesn\u2019t interfere or clash with any of the other ingredients in the cake. If you prefer a butter-based carrot cake, check out our recipe for three-layered carrot cake<\/a>. To convert oil measurements to butter, the general rule is 1 cup butter to 3\/4 cup oil.
How do I make the cream cheese frosting less sweet?<\/h3>To keep the frosting from becoming too sweet, cut back on the confectioners\u2019 sugar slightly (a few tablespoons may be enough to make a difference). As you prepare the frosting, add a little sugar at a time and taste as you go. Also, you could add a teaspoon of lemon juice to the frosting, because the acidity in the juice counters the sweetness of the sugar. If the frosting still seems too sweet, simply decrease the amount you use on your cake.
How do I prevent my cream cheese frosting from getting runny?<\/h3>Because it is made in a mixer, cream cheese frosting can become runny if overmixed. Mix just until all of the confectioners\u2019 sugar has been incorporated, and you've whipped in some air for stability. To thicken your frosting, pop the bowl in the refrigerator for 5 to 10 minutes. This will allow the butter and cream cheese to firm up a bit more.
Can you make this carrot cake with cream cheese frosting in a 13x9 pan?<\/h3>
What's the trick to a moist carrot cake with cream cheese frosting?<\/h3>Cakes made with oil tend to retain more moisture than cakes made with butter or shortening. Ingredients such as sour cream or buttermilk are also key ingredients to a moist carrot cake because they contain acids that tenderize the developing gluten in the flour.
What is a good substitute for cream cheese frosting?<\/h3>Instead of cream cheese frosting, use a traditional buttercream frosting<\/a> or try your hand at Swiss meringue buttercream frosting<\/a>.
What's the best oil for carrot cake with cream cheese frosting?<\/h3>Canola oil is best for this carrot cake because it has a nice, neutral flavor which doesn\u2019t interfere or clash with any of the other flavors going on in the cake. If you prefer a butter-based carrot cake, check out our recipe for three-layered carrot cake<\/a>. To convert oil measurements to butter, the general rule is 1 cup butter to 3\/4 cup oil.
How do I make the frosting less sweet?<\/h3>To keep the frosting from becoming too sweet, cut back on the confectioners\u2019 sugar slightly (a few tablespoons may be enough to make a difference). As you prepare the frosting, add a little sugar at a time and taste as you go. Also, you could add a teaspoon of lemon juice to the frosting because the acidity in the juice counters the sweetness of the sugar. If the frosting still seems too sweet, simply decrease the amount you use on your cake.
How do I prevent my frosting from getting runny?<\/h3>Because it is made in a mixer, cream cheese frosting can become runny if overmixed. Mix just until all of the confectioners\u2019 sugar has been incorporated, and you have whipped in some air for stability. To thicken your frosting, pop the bowl in the refrigerator for 5 to 10 minutes. This will allow the butter and cream cheese to firm up a bit more.
\u2014Lisa Kaminski<\/a>, Taste Recipes Editor<\/i>"}]},"breadcrumb":[{"term_id":309177,"name":"Recipes","slug":"recipes","term_group":0,"term_taxonomy_id":309112,"taxonomy":"categories-v2","description":"Browse Taste Recipes recipes by course, cooking style, cuisine, ingredient, holiday and more categories to find a new family-favorite recipe.","parent":0,"count":51659,"filter":"raw","term_order":"0","url":"https:\/\/www.tasteofhome.com\/recipes\/"},{"term_id":310796,"name":"Dishes & Beverages","slug":"dishes-beverages","term_group":0,"term_taxonomy_id":310731,"taxonomy":"categories-v2","description":"Wondering what to make? We've got recipes for any dish and beverage you're craving, from easy dinners to rich chocolate cakes and everything in between.","parent":309177,"count":44016,"filter":"raw","term_order":"0","url":"https:\/\/www.tasteofhome.com\/recipes\/dishes-beverages\/"},{"term_id":312060,"name":"Frostings & Icings","slug":"frostings-icings","term_group":0,"term_taxonomy_id":311995,"taxonomy":"categories-v2","description":"Take your cakes and cookies to the next level with our frosting recipes, including our famous vanilla buttercream. You'll find royal icing recipes and how-to's here, too.","parent":310796,"count":1215,"filter":"raw","term_order":"0","url":"https:\/\/www.tasteofhome.com\/recipes\/dishes-beverages\/frostings-icings\/"}],"meta_data":{"enhanced_fields":{"enhanced_recipe_title":"Old-Fashioned Carrot Cake with Cream Cheese Frosting"}},"analytics":[],"yoast_head":"\n