Skip to Content

Carrot Cake (VRP 095)

Share Your Love of Vintage Recipes!!!

Carrot Cake

Vintage Recipe Box 95 Overview

There are lots of fun recipes to read in the box this recipe for Carrot Cake was with.

Click here to view all of Vintage Recipe Box 95 recipes.

Start your own recipe box for your family or friends. Click here to view New and Vintage Recipe Boxes.

Once you have your recipe boxes, you will need recipe cards. Click here to view Recipe Cards and Templates.

Want to protect your recipe cards from splats and splatters in the kitchen? Click here to view Recipe Card Protectors and Sleeves.

Recipe Card Details

Carrot Cake Recipe Card Front

Carrot Cake

Front of the recipe card for Carrot Cake.

Vintage Kitchen Tools, Dishes, and Cookbooks

I love vintage dishes and kitchenware and on the weekends I can often be found in a thrift store poking through the shelves to find vintage treasures to use as props for our photography for the site. Click here to view Vintage Kitchenware on Etsy.

You can always find treasures on sites that sell used items such as Vintage Cookbooks on eBay and Vintage Cookbooks on Etsy

Every once and a while you can find a good cookbook with Vintage Recipes on Amazon. I don’t have any recommendations as I haven’t bought any as I prefer the handwritten recipes that you see on our site.

Carrot Cake Recipe

If you make this Carrot Cake recipe, join our Facebook group and share your photos! (Or just join anyway, we would love to have you!!!)

Carrot Cake 1

Laura's Carrot Cake (VRP 095)

Ingredients

  • 2 cups flour
  • 1 tsp. Baking Powder
  • 1½ tsp. Soda
  • 1 tsp. Salt
  • 2 tsp. Cinnamon
  • 2 cups sugar
  • 1½ cup oil (I use 1 cup)
  • 4 eggs
  • 2 cups Grated Carrots
  • 2½ oz. Crushed Pineapple (drained)
  • ½ cup Chopped Nuts (Walnuts)
  • [1 cup raisins]

Instructions

  1. Sift together flour, baking powder, salt, soda and cinnamon.
  2. Add sugar, oil and eggs and mix well.
  3. Add carrots, pineapple and nuts.
  4. Turn into 3 greased and floured 9" layer pans.
  5. Bake at 350° 35-40 minutes.
  6. Cool a few minutes in pan, then turn out and cool on wire racks.

Cream Cheese Frosting:

  1. Cream ½ cup margarine, 8 oz pkg cream cheese, 1 Tablespoon Vanilla.
  2. Beat in 1 lb Confect. sugar - if too thick add milk.

Carrot Cake

This site uses Akismet to reduce spam. Learn how your comment data is processed.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

VintageRecipeProject.com is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Read our Privacy and Affiliate Policy.

Skip to Recipe