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
Filed Under
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!
- Italian Tiramisu
- Himmelstorte (Heaven Cake)
- Chocolate Souffle
- Almond Cake
- Baklava
- Blackberry Cake
- Poppy Seed Cake
- Black Forest Cake
The cake is not horrible. But it is a basic cake with carrot added into it. It is not a traditional carrot cake. Icing is delicious and I will use it when I find and “actual carrot cake” recipe
Hi Natasha! Can I replace all purpose flour to whole wheat flour? Will it bake just fine with the same recipe?
Hi Keren, I honestly haven’t tested that to advise. If you do an experiment, please share with us how it goes.
I love pretty much every recipe I make from Natasha, but this was not my favorite. The cake texture was good but was not the most flavorful. I really do prefer a more traditional carrot cake with traditional spices, otherwise it’s just carrots in a regular cake. I also had the problem of some carrots turning green, which has to do with the baking soda I guess.
I realize this is definitely a matter of personal taste. I think you could add spices to this recipe, but I will definitely use a different recipe next time.
Hi Ann, that is odd about the carrots changing color. I’ve never seen that happen before.
Natasha, one more question 😊 Can I’m use the Mascarpone in this recipe? Thank you.⚘
Hi Margarita, I haven’t tried experimenting with mascarpone. If you try that, please share with us how it goes.
Looks delicious. Just interesting, can I lower amount of powdered sugar in the frosting/cream?..
Thanks.
Hi Margarita, The frosting isn’t overly sweet as it is. That might work but hopefully it won’t end up a little too loose with less sugar.
Natasha, I love your recipes. They truly are the best. Love your video as you showed how to prepare this recipe. I enjoyed it.
Thanks so much, I appreciate it!
I’m not a big cake eater, but I do love carrot cake. I add pineapple to give the cake a more moist cake. It is so good this way!
Thank you so much for sharing that with me!
Hello we tried making the carrot cake but wondering how to increase the moisture content, would using more oil work or sub for shortening? Also cream cheese I can taste more, should I add more sugar to over take that?
Hi Sutha, this is a lighter and fluffier carrot cake and what you are describing is a different kind of cake. I think it would be a great one to add to my site and I’ll add it to my list.
Hi Natasha,
Thank you for this Budget Friendly version of a Carrot cake.
I’ve baked it twice with success and wouldn’t add anything else in the batter which would otherwise overtake the taste and purpose of what the cake itself is named after – CARROT.
Loving your simple recipes.
I’m so glad to hear that you enjoyed the recipe!
Hi, Natasha! I have a question. Can I use this recipe for cupcakes? Thank you
Hi Amy, I haven’t tried that yet to advise but I this in the comments section “I also make them in mini-bite cupcake size and bake them off at 350 for 15 min. and they turn out so good too!” Hope that helps.
Can I make this cake without adding the frosting and replace the walnuts with dates?
Hi Rae, I think that will work but I haven’t really tested that. If you do an experiment, please share with us how it goes.
I made this cake this weekend & quickly realized why it was very different from actual classic carrot cake – I wondered why this recipe didn’t have any of the usual suspects – cinnamon, ginger, nutmeg, clove? To me that’s what makes a carrot cake. Still a good moist cake but aside from the carrot flecks it doesn’t really taste like carrot cake.
Hi Nikolle, I’m glad you gave my version a try! Thank you so much for sharing that with me.
Do you not put crushed pineapple in your recipe?
Hi MaryLouise, I have not tested that in this carrot cake, but I want to try some crushed pineapple as well next time I make this.
Do you have a recommendation on baking time and oven temperature if I convert this recipe to cupcakes? Thanks!
Hi Meaghan, I haven’t tried that yet to advise but I this in the comments section “I also make them in mini-bite cupcake size and bake them off at 350 for 15 min. and they turn out so good too!” Hope that helps.
Hi Natasha, I’m using a small oven which can accommodate only 1 tray per time. So should I still stick to the same temperature setting and timer or should they be lessened?
Hi Zorah, I haven’t baked the layers separately so I’m not sure how the second layer would hold up being out on the counter. I am assuming the bake time and temperature should be the same. The second layer might bake a little faster depending on your oven.
I made the moist carrot cake for dessert last xmas 2020. The family enjoyed it. It was gone in less than 3 days and it was so filling. This weekend they’re asking for it again.
Hi Natasha!
I made the carrot cake and it was delicious. My carrots turned green while cooking. I did cheat and purchased carrots already shredded. But do you know why the carrots would turn green? Thanks!
Hi Dorothea, I haven’t had that experience, hmm. I’m not sure that would be the culprit. Was anything else possibly substituted in the recipe?
Hi Natasha ~
No ~ I didn’t substitute anything else.
mine turned green too. I read that they turn green when baking soda that is added is too much. I might try and reduce the baking soda next time.
I haven’t had that experience, hmm. I’m not sure that would be the culprit. Was anything else possibly substituted in the recipe? Please update us on how it goes if you try reducing the baking soda next time.
Natasha.this is my first time Making Carrot cake i hope it turns out ok in the past i have made Lemon Meringue Pie i had trouble making the meringue egg whites but i have been trying every time i made it i am geting better my merigune would go flat now it turns out alot I enjoy your show very much ty
Great to hear that you’ve been enjoying my recipes, Sharon!
Natasha, thank you so much for sharing this recipe. Great cake, i baked it many times already, it is one of our favorites.
I’m so happy to hear that! Thank you for sharing your great review, Lana!
I love your recipe. Easy to follow. Made the carrot cake and it came very nice. i love it.
I’m always so happy to read comments like this! Thank you, Sandy!