Carrot Cake
Carrot Cake Recipe Card Front
Front of the recipe card for Carrot Cake.
Carrot Cake Recipe Card Back
Back of the recipe card for Carrot Cake.
Vintage Recipe Box 98
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 Project 98 recipes.
More Vintage Recipes
We have lots of recipes on the site that may be of interest to you.
Use the links below to view other recipes similar to this Carrot Cake recipe.
Recipe Box and Cards
Start your own recipe box or 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.
Vintage Kitchen Tools and Dishes
I love vintage dishes and kitchenware.
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.
Vintage Cookbooks
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.
You can always find treasures on sites that sell used items such as Vintage Cookbooks on eBay and Vintage Cookbooks on Etsy
Vintage Recipe Project on Social Media
We would love to interact with you about our vintage recipes.
Join us on your favorite social media platform by clicking the links below.
Carrot Cake Recipe
If you make this Carrot Cake recipe, please share your photos and comments below!
Carrot Cake (VRP 090)
Ingredients
- 2 cups sifted flour
- 2 tsp cinnamon
- 1 tsp salt
- add 4 eggs beaten
- 3 cups grated carrots
- 2 cups white sugar
- 2 tsp soda
- 1 tsp vanilla
- 1½ cup salad oil
Frosting
- [1] (8 oz) pkg Cream Cheese
- 1 stick soft butter
- 1 tsp vanilla
- 2 cups powdered sugar
- ¾ cup [slack] walnuts
Instructions
- Sift dry ingredients together.
- Add beaten eggs, oil, the 3 cups carrots & vanilla. Mix well.
- Bake 45 to 50 min in 9x 13 pan at 350°.
- This is a moist cake & may be frozen.