Old-Fashioned Carrot Cake Recipe & Free Printable!

Ever since my husband and I first dated, I would make his favorite cake for his birthday.  He LOVES carrot cake with LOTS of cream cheese icing.  Before we were married and before we had all the fun kitchen appliances, I would grate the carrots by hand.  Talk about labor of love.  This cake is delicious even for an afternoon snack or breakfast.  With Easter around the corner, it would be perfect for Easter Brunch.

 Old Fashioned Carrot Cake with Maple-Cream Cheese Icing

Ingredients:

2 cups sugar

1 cup canola oil

4 large eggs

2 cups all purpose flour

2 teaspoons baking soda

1 teaspoon ground cinnamon

1/2 teaspoon salt

1 - 1 1/2 cups finely grated peeled carrots

1 cup walnuts, toasted, chopped (optional)

Position rack in center of oven and preheat to 350 degrees F.

Butter and flour two 9-inch diameter cake pans with 1 1/2 inch high sides.

Using an electric mixer, beat sugar, oil and eggs in a large bowl until well blended.

Add flour, baking soda, cinnamon and salt.

Beat until blended.  Stir in carrots and walnuts.

Divide batter between pans.

Bake cakes until tester inserted into center comes out clean. ( I use a toothpick).

This varies by oven.  Mine takes about 32-40 minutes.

Cool cakes in pans on rack for 15 minutes.

Run a small knife between pan sides and cakes to loosen.

Turn pans upside down and gently pat to remove.

Then place cakes onto racks; cool completely.

Maple Cream Cheese Icing Ingredients:

Two 8 ounce packages cream cheese at room temperature

1/2 cup (1 stick) unsalted butter at room temperature

1 1/2 - 2 cups powdered sugar

1/2 cup pure maple syrup

1 1/2 teaspoon vanilla extract (my favorite is mexican vanilla)

Beat cream cheese and butter in a large bowl until smooth.

Add powdered sugar, syrup and vanilla.

Beat until smooth.

Place in refrigerator for about 15 minutes.  This makes the icing of the cake easier.

Icing the cake:

Place 1 cake layer, flat side up on your platter.

Spread 1 cup icing over.

Top with the second layer, flat side down.

Spread remaining icing over the top and sides of the cake.

Refrigerate cake for one hour or up to 1 day.

Serve at room temperature.

This year, I decided to make carrot cupcakes.  Instead of placing cake batter into cake pans, simply use muffin pans.  Use cupcake liners and fill liners no more than halfway full of the batter.

Free Happy Birthday Printable!

Formatted for an 8.5 x 11 sheet with 12 squares.

Print on heavy card stock, matte photo paper or 8.5 x 11 full size label sheets to make stickers. Cut to make squares or use 1 7/8” and 2” circle and scallop circle paper punches.

Get your 2 inch scallop circle punch HERE.

 Download your free printable HERE.

I would love to see and share your photos!

Enjoy!