Carrot Cake Recipe

Moist Carrot Cake Recipe. This old fashioned cake with walnuts and raisins, was popular, circa 1957.

I received this recipe from my supervisor at Southern Bell Telephone Company (now Bell South) in 1958.

No frosting was included with the recipe. I thought it was because the cake was more like a torte than a layer cake.

Cream Cheese Frosting for this cake first appeared in print in 1969.

That's when I first saw it in print.

Carrot Cake

  • 1 1/2 cups sugar
  • 1 cup vegetable oil
  • 3 egg yolks, beaten
  • 2 1/2 tablespoons hot water
  • 1 1/2 cups sifted plain flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 2 teaspoons ground nutmeg
  • 1 large carrot, grated
  • 1 cup walnuts, chopped*
  • 1/3 cup dark raisins
  • 3 egg whites, stiffly beaten

Mix sugar, oil, egg yolks and hot water in mixing bowl.

Sift together flour, baking powder, soda, salt, cinnamon, and nutmeg.

Stir into bowl mixture and mix well.

Fold in carrots, nuts, and raisins. Fold in egg whites.

Pour into two prepared* 8" or 9" baking pans.

Bake in pre-heated 325 F. oven about 40 minutes.

Remove from oven, let sit in pan about 5 minutes and remove to rack.

May be served warm immediately or and frost with this Cream Cheese Frosting.

It is delicious served plain with whipped cream, ice cream or Greek Yogurt. Delicious Lemon Curd is an excellent choice and favorite topping for this cake.

Honestly, this cake is so rich and awesome by itself, it doesn't need frosting.

It is also a great keeper, getting more moist as it sits a day or two.

*You can substitute pecans or any other nut you like for the walnuts, if you prefer.

However, if you like walnuts I suggest you use those because there is just something about this cake that begs for the flavor of walnut.


*Cakes dislodge best from baking pans that are greased, then lined with waxed paper, cut to fit pan, greased again and sprinkled with flour.

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