This carrot cake is a timeless recipe from Betty Beemer that combines the wholesome flavors of carrots, raisins, and walnuts into a moist, spiced cake. Mashed carrots (or baby food) ensures a tender texture, while warm spices like cinnamon add a cozy touch. This cake is versatile and easy to make, perfect for celebrations or as an everyday treat.
Join our Vintage Recipe Facebook Group to discuss and find “new” old recipes to enjoy.
Links to find other recipes:
Carrot Cake
Carrot Cake FAQ
Can I use fresh carrots instead of baby food?
Yes, finely grate fresh carrots and use the same amount as the baby food for a fresh texture.
What type of oil should I use?
Use neutral oils like canola or vegetable oil for the best results.
Can I substitute the walnuts?
Yes, pecans or even shredded coconut make great alternatives.
Does this recipe require frosting?
It’s delicious on its own, but a cream cheese frosting elevates the flavor.
Popular Cake Recipes & Articles:
– Lemon Cake Recipes, History, and Baking Tips
– Duncan Hines Lemon Supreme Pound Cake
– Vintage Cake Recipes and Baking Tips
– Understanding Leavening Agents
– The Importance of Room Temperature Ingredients
– The Science of Creaming Butter and Sugar
– Cake Mix Upsizer
Food History
Carrot cakes have a long history dating back to medieval Europe, where carrots were used to sweeten desserts in place of expensive sugar. The recipe gained popularity in the United States during the mid-20th century as a simple, wholesome dessert. The addition of oil instead of butter became a hallmark, ensuring a moist texture. This version from Betty Beemer includes walnuts and raisins, common additions that enhance the cake’s taste and texture.
Timeline
- Medieval Europe: Carrots used in sweet cakes and puddings.
- 1940s–1950s: Carrot cakes are popular in the U.S. due to their simplicity.
- 1970s: Carrot cake becomes a favorite dessert for its versatility and moist texture.
- Today: A classic dessert enjoyed with or without cream cheese frosting.
Recipe Discussion
This carrot cake is as easy as it is flavorful. Mashed carrots (or baby food) ensure a smooth texture, while salad oil keeps the cake moist for days. Cinnamon adds warmth, while raisins and walnuts provide delightful bursts of sweetness and crunch. This cake is mixed all in one bowl, making it perfect for bakers of any skill level. Its rich flavor pairs well with classic cream cheese frosting, but it’s equally delicious, served plain or with a dusting of powdered sugar.
Crack open the past with Vintage Recipe Box 145—handwritten secrets and vintage vibes await.
Preparation Tips
- Mashed Carrots: If using fresh carrots, steam and mash them thoroughly before adding to the batter.
- Room Temperature Eggs: Bring eggs to room temperature for easier mixing and a fluffier cake.
- Sifting Flour: Sift the flour to ensure a light, airy cake texture.
- Even Baking: Rotate the pans halfway through baking to ensure even cooking.
- Storage: Store the cake in an airtight container to retain moisture.
Recommended Kitchen Products
The tools below are ideal for making this carrot cake and are available on Amazon—purchasing through our links helps us preserve more vintage recipes.
- Box Grater: Perfect for grating fresh carrots if you’re skipping baby food.
- 9-inch Round Cake Pans: Essential for even, consistent layers.
- Mixing Bowls with Non-Slip Base: Keeps your mixing steady and secure.
Explore other Vintage Cake Recipes to find your next favorite and don’t forget to check out our Vintage Dessert Recipes!
Serving Suggestions
Pair this carrot cake with these delightful additions:
- Cream Cheese Frosting: Spread a generous layer between the cake layers and on top.
- Candied Nuts: Sprinkle toasted walnuts or pecans over the frosting.
- Side Dish: Serve alongside a scoop of vanilla ice cream or a dollop of whipped cream.
- Warm Beverage: Enjoy with coffee, tea, or even a spiced chai latte for a cozy dessert.
A Sweet Nostalgic Treat
This carrot cake recipe is a wonderful reminder of how simple, wholesome ingredients can come together to create something truly special. Whether you’re making it for a family gathering or a weekend dessert, it’s sure to bring smiles and satisfaction with every bite. Don’t forget to pair it with a rich cream cheese frosting for the ultimate indulgence!
Explore other Vintage Cake Recipes to find your next favorite and don’t forget to check out our Vintage Dessert Recipes!
Start Your Recipe Box
- Start your recipe box or your family or friends. View New and Vintage Recipe Boxes
- View Recipe Cards and Templates
- View Recipe Card Protectors and Sleeves
Vintage Goodies
- Vintage Kitchenware on Etsy
- Vintage Recipes on Amazon
- Vintage Cookbooks on eBay
- Vintage Cookbooks on Etsy
Carrot Cake Recipe
Carrot Cake
A moist carrot cake recipe with warm spices, raisins, walnuts, and mashed carrots for a rich and tender treat.
Ingredients
- 3 cups sifted flour
- 2 cups sugar
- 3 jars mashed carrots (or baby food)
- 1 ½ cups salad oil
- 4 eggs
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 3 ½ cups raisins
- ¾ cups black walnuts, crushed
- 1 pinch salt
Instructions
- Preheat oven to 350°F.
- Combine all ingredients in one large bowl and mix until well combined.
- Pour batter into a greased 9x13 pan or two round cake pans.
- Bake for 35–40 minutes, checking for doneness with a toothpick.
- Cool completely before frosting or serving.