This Vintage Carrot Walnut Cake is closer to a European-style carrot cake. It’s fluffier and airier than the traditional American Carrot Cake, but it’s perfectly soft and moist. The cream cheese frosting has a marshmallow-like fluffiness that will make you want to lick the spatula, the whisk, the bowl and your fingers if needed ;).
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Vintage Carrot Cake Video
I hope you enjoy this video on how to make this “Rustic” European-style Carrot cake.
Handed Down Recipe for Vintage Carrot Cake
Why I love this rustic carrot cake so darn much? It’s not overly sweet. Most store-bought carrot cakes throw you into a sugar coma after half a slice, but this one is just right; bite after delicious bite. Rave reviews all around (everyone ate a lot of carrot cake this week).
My Mother-in-law shared this carrot walnut cake recipe with me and one of her friends shared it with her who inherited the recipe from her mother. This carrot cake has been enjoyed by several generations and I feel honored to pass it on to you! I baked it three times in 1 week and modified it only slightly to increase the amount of frosting, cut the baking soda in half, and decrease the sugar. It was wonderful!
I love the vintage feel of this cake – it’s easy to bake, easy to assemble, and you’ll love every bite!
More Spring Baking Recipes
There are several flavors and ingredients that I look forward to in Spring, from blueberries that get jammy when baked into desserts to lemons and, of course, carrots! Here are my go-to spring desserts that are perfect for Easter.
Here’s the Print-friendly recipe for this Vintage Carrot Cake. Be sure to print copies for all your friends!
Vintage Carrot Cake (Handed Down Recipe)
Ingredients
Carrot Cake Ingredients:
- 4 large eggs, room temp
- 1 cup granulated sugar
- 1 cup vegetable oil or extra light olive oil
- 1 tsp vanilla extract
- 2 cups all-purpose flour, *measured correctly
- 1 tsp baking soda
- 1/4 tsp baking powder
- 1 lb carrots, about 3 cups, grated on the large holes of a box grater
Frosting/Decor Ingredients:
- 16 oz cream cheese, softened at room temp
- 1 stick, 8 Tbsp or 113 grams of butter, softened at room temp
- 2 cups powdered sugar
- 1 1/2 cups walnuts, toasted on a skillet and coarsely chopped
Instructions
How to Make the Vintage Carrot Cake Layers:
- Prep: Preheat oven to 350˚. Butter two 9" round cake pans and line the bottoms with parchment paper.
- In a stand mixer, whisk 4 eggs and 1 cup sugar on high speed 3 min until thick and fluffy. With mixer on medium speed, add 1 cup oil in a steady stream. Whisk in 1 tsp vanilla.
- Sift 1 tsp baking soda and 1/4 tsp baking powder into 2 cups of flour and whisk the dry ingredients together well. With the mixer on medium low, add the dry ingredients to the wet ingredients in fourths, scraping down the bowl as needed. Once flour is fully incorporated, use a spatula to fold in 3 cups of carrots just until evenly combined.
- Divide dough in to two round baking pans and bake at 350˚ for 30-35 min or until toothpick comes out clean (mine was perfect at 30 min). Let cake layers cool in their cake pans for 10 minutes then remove from pans and cool to room temp on a wire rack before slicing layers in half.
How to Make Cream Cheese Frosting:
- Once cake layers are at room temp, make your frosting: With the wisk attachment on med/low speed, cream together 1 stick butter with 2 cups powdered sugar, scraping the bowl as needed (2-3 min).
- With the mixer medium speed, add cream cheese, one chunk at a time. After all the cream cheese is in, set the mixer to high speed and beat the frosting until smooth, fluffy and no lumps remain (5 minutes), scraping down the bowl a couple of times to make sure you don’t have stray cream cheese stuck to the bowl.
How to Assemble the Best Carrot Cake:
- Place the first layer, cut-side-up on a cake platter. Spread enough frosting to cover the top and sprinkle with 2-3 Tbsp of chopped walnuts. Repeat with remaining cake layers and spread remaining frosting around the sides. Decorate the top layer with remaining chopped nuts around the top border and sides of the cake.
Notes
* to measure flour, scoop into your measuring cup and scrape off the top.
Nutrition Per Serving
More European-Style Cakes
I feel spoiled having grown up enjoying my Mom’s European cakes instead of boxed cakes – I can always spot the difference between a homemade cake and a store-bought one or a shortcut cake. If you love cakes that aren’t as sweet as American cakes but definitely have plenty of character and exciting flavors, check out these European-inspired cake recipes. There are so many treasures in this list!