World’s Best Carrot Cake

I felt like I needed to add more veggies to my diet so I made my favorite carrot cake! Ummm…Heck yeah! I’m happy to report that about three more slices of this baby and my eye sight should be back to normal!

I’m obsessed with this carrot cake recipe! It truly is the “World’s Best”! That is no exaggeration. This recipe ALWAYS receives rave reviews! (It makes me look good!) It’s the perfect balance of everything I love! Crushed pineapple, carrots, coconut, walnuts, and all the right spices, brought together with a delicious cream cheese frosting! This cake is bursting with flavor and ultra moist, but not overly sweet like some carrot cakes.

I didn’t do a lot of step-by-step photo’s this time because it’s such simple recipe and y’all are so smart and can do this! First you are going to place your wet ingredients into the mixer and blend. Next add your dry ingredients and mix. Then add your carrots, pineapple, coconuts and lastly the nuts and mix again. (Nuts are optional)

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When you have blended all the ingredients together this is what your batter should look like. You’ll want to grease and flour three 8 inch cake pans, or you can do two 8-9  inch cake pans too. I wanted a three layer cake with thinner layers because I love how this cake looks with three layers. It’s a personal choice and totally up to you!

Tip: I only had two cake pans so I baked two, and then did the third after the first one had slightly cooled and I could invert it onto my cake plate.

carrot-cake-batter

Once you have baked your cakes  in a 350 degree oven for about 30-40 minutes, place on a cooling rack and allow them to completely cool in the pans! The reason for this… remember how I said this cake is “moist”…it’s really moist! I placed mine face down on a cooling rack the first time, and had to carefully lift mine with two spatula’s. (It’s a nightmare you don’t wanna live through! Trust me!) Place your cake pan up against your cake plate and invert. Using your favorite cream cheese recipe (I’ll include mine…I promise) Frost the tops of each cake layer.

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I love that this cake is only frosted between the layers. You could go around the outside if you really want to, but Mars and I are not huge frosting fans so this method of just frosting in between the layers and on top is perfect for us. I don’t do a ton of frosting either, just a nice medium layer. Again this is a personal choice. You can do whatever floats your boat! (Don’t take all your baking advice from me! lol  I’m the lady eating cake to get her vegetable count in!) (wink, wink)

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Here is the final result. I didn’t go all fancy with piping frosting around the edges or adding any garnish. I really believe sometimes more is just that…more! Not necessarily better. This cake so beautiful on it’s own! It doesn’t need all that “Froufrou”! (I hate my kitchen table and am re-doing it soon!!! Just in case you were wondering.)

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I do think it deserves a moment of silence…. tick- tock…tick-tock….

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Okay… enough of that! Let’s get to the good part…the eatin’! Ooooh…so super moist and so yummy! Makes eatin’ your veggies a divine pleasure! One bite and you can feel yourself start to elevate to new heights! (I said “heights” not “weight”! This cake has fruit and veggies it cancels out all calories!… Your Welcome! lol)

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I made this for dessert the other night and my kids… who both told me they don’t usually like carrot cake…loved it! Mars who has always “Passed” on my carrot cake asked for a slice and then proceeded to “ewww and ahhhh” and ask me why he’s never tried it before? (Mmmmm…That’s a question only the other martians can answer! Us Venusians eat any carb covered in frosting!)

Now who wants the printable recipe for this World’s Best Carrot Cake? You do want it right? Alright… it’s right below for you to print out. I’d REALLY love to hear your feedback on this recipe! I want to know if you become as obsessed as I am with this version of the traditional carrot cake.  Have a GREAT day! Happy Veggie Eatin’!

This is the perfect dessert recipe for Easter so I’m going to share it on Meal Plan Monday this week! You can find it and other amazing recipes by clicking right HERE!

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World’s Best Carrot Cake

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Yield: 12-16 servings

Serving Size: 1 slice

World’s Best Carrot Cake

This recipe makes a fabulous and moist carrot cake. Five stars all the way! I always get rave reviews whenever I serve this cake! It makes amazing cupcakes too!

Ingredients

  • 3 eggs
  • 3/4 cup buttermilk
  • 3/4 cup vegetable oil
  • 1 1/2 cups white sugar
  • 2 teaspoons vanilla extract
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon salt
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 cups shredded carrots
  • 1 cup flaked coconut
  • 1 (8 ounce) can crushed pineapple with juice
  • 1 cup chopped walnuts

Instructions

  1. Preheat oven to 350 degrees. Grease and flour two or three 8 inch pans, depending on if you are doing a two layer or three layer cake.
  2. In your mixer bowl, combine eggs, buttermilk, oil, sugar and vanilla. mix well.
  3. Add in your flour, baking soda, salt, and cinnamon. Mix till well blended.
  4. Next add your carrots, coconut, crushed pineapple with juice and chopped walnuts. Mix till just blended.
  5. Pour into prepared 8 inch cake rounds, bake at 350 degrees for 35 minutes. Check to see if done. If finger lightly pressed in center bounces back it is done.
  6. Allow to cool in cake pans. Invert onto cake plate and frost each layer.
    Cream Cheese Frosting
  1. 1/2 cup butter (softened)
  2. 8 oz. cream cheese (softened)
  3. 1 tsp vanilla extract
  4. 1 lb. powdered sugar
  5. Beat the butter and cream cheese until nice and fluffy. Add in the vanilla and sifted powdered sugar and beat until nice and smooth. Test the consistency of the frosting. Too thin? Add powdered sugar 2 Tablespoons at a time. Too thick? Add a teaspoon of milk at a time.
http://www.norinesnest.com/worlds-best-carrot-cake/

*Recipe adapted from Allrecipes.com

24 COMMENTS

  1. Orpha Solis | 9th Nov 16

    Thank you for this recipe, over twenty years ago my sister gave me this recipe. I would bake this cake for all special occasions, and always got raves. The years went by and I moved a couple of times, rventually I misplaced the recipe. I have looked for this very recipe on the net for years, never finding the exact recipe, until now, thanks to you! Now I will treasure this recipe and safeguard it. I extend my graditude to you, once again, thank you.
    Sincerely, Orpha Solis

    • norine@norinesnest.com | 9th Nov 16

      Orpha, You are so very welcome! Thank YOU for sharing your story with me! I absolutely LOVE to hear that I have been able to help someone in some small way. I am SO happy you found this recipe! It is my very favorite carrot cake recipe. For those who have not tried it they just don’t understand the depth of flavors in this recipe. It truly is the BEST Carrot cake recipe on the planet! I hope you and your enjoy it for years to come! Please visit me again soon! ~ Norine

  2. Noreen | 26th Nov 16

    This recipe sounds so delicious!! I cannot wait to try it. I have an office Christmas party coming up and I plan on taking this cake. BTW… I LOVE your name 😉

    • norine@norinesnest.com | 26th Nov 16

      Hi Noreen! I love your name too! 😉 lol I know everyone will love this cake at your office party! Thanks for sharing and stopping by! You brought a smile to my face! 🙂 Let me know how it goes!

  3. jean wallace | 5th Dec 16

    Norine-how many cups is one pound of icing sugar

    • norine@norinesnest.com | 5th Dec 16

      Hi Jean! There is about 3.63 cups of powder sugar in a 16 oz. bag. Sorry for any confusion! Hope this helps! Thanks for stopping by!

  4. Sheri | 21st Dec 16

    Hi! Do use unsweetened coconut flakes? Thanks!

    • norine@norinesnest.com | 21st Dec 16

      Hi Sheri! I use sweetened coconut flakes. I’m sure either would work well. I just usually have sweetened on hand. Thanks for stopping by and enjoy the cake! It’s truly my very favorite carrot cake ever!!! 😉

  5. Sarah | 25th Dec 16

    OMG my husband’s favorite and I have a competitive dessert contest in February. Hope this wins, thanks!

    • norine@norinesnest.com | 27th Dec 16

      Hi Sarah! I hope it WINS too! Please keep me posted! I think your husband will absolutely LOVE this recipe! I can’t even tell you all the rave reviews this recipes receives every single time I make it! Good Luck! I’ll be rooting for ya! 😉

  6. Sheri | 25th Dec 16

    I made this for Christmas. It really was a moist and delicious carrot cake. Rave reviews from everyone who has a piece. Loved it! Thanks for sharing!

    • norine@norinesnest.com | 27th Dec 16

      Sheri you are SO welcome! Thank you for sharing! I love hearing from friends who have made this recipe and have loved it! It’s one of those recipes that is so hard to put into words just how delicious it is! By far my all time favorite Carrot Cake! Have a Wonderful New Years! Thanks for stopping by!

  7. Nan | 12th Feb 17

    This carrot cake is amazing! Moist, delicious, makes you want to eat a slice…or two! The frosting is also spot on!

    • norine@norinesnest.com | 13th Feb 17

      Thanks! I love a slice…or two too! 😉 lol I’m so glad you enjoyed this cake. It is one of my all time favorite cake recipes. I just love every delicious morsel every time I make it! Thanks for your awesome feedback! I love hearing from friends that enjoyed a recipe. Have a FANTASTIC day!

  8. Lizzir | 13th Feb 17

    This cake is amazing. Everyone I gave it to (in York, UK) loved it. I added orange zest to the icing and sultanas to the cake, and substituted buttermilk for regular milk. I’ve been asked for the recipe by three people; that’s good going!! Thank you 🙂

    • norine@norinesnest.com | 13th Feb 17

      WOW! Thank You Lizzie! (Love your name!) You are so welcome! I absolutely LOVE the idea of adding orange zest to the frosting. What a fabulous idea!!! I’m going to try that next time I make this cake…which may be sooner than I had planned! lol Sure appreciate your input and suggestions. So glad you like the cake and that your friends in York did too! Have a Wonderful Day! Thanks for stopping by! 🙂

  9. Renee | 21st Feb 17

    I think I am going to make this and reduce sugar. Do you think I could reduce it by half??

    • norine@norinesnest.com | 21st Feb 17

      Hi Renee! I’m going to be totally honest and tell you that I have never reduced the sugar by that much. I’m not sure how it will taste or turn out? My first instinct is to say I THINK it will be okay?! You have the sweetness of the pineapple, carrots, etc. However, never having prepared it the way you are suggesting…just not 100% sure. I think I would substitute maybe 1/4 cup of applesauce in addition to the 1/2 amount of sugar. I’ve never found the cake overly sweet by itself but I understand the desire to want to reduce the amount of sugar. I hope this helps in some small way and I’m really anxious to hear how it turns out so PLEASE let me know what you decide to do and how it works! Thanks for your question and stopping by my Nest! 🙂

  10. Renee | 24th Feb 17

    Hi Norine,

    Okay, so I made a few changes but the cake came out phenomenal!! I just used 1 cup of sugar…..plenty of sweetness, slightly toasted my coconut…..it has a stronger flavor. Lastly, I used coconut oil instead of vegetable oil. Thanks so much for recipe:). My mom loved it!!!!!

    • norine@norinesnest.com | 24th Feb 17

      Renee that is AWESOME! I hadn’t even thought to toast the coconut. Great idea! I’m doing that the next time I make the cake and I am going to cut the sugar back and see if I even notice a difference. I’m so glad your Mom loved the cake and that it turned out so good! You are so welcome. Thank you SO much for sharing your changes with us. Excited to try them. Have a Fantastic weekend! 🙂

  11. Renee | 24th Feb 17

    Hi Norine,

    Okay, so I made a few changes but the cake came out phenomenal!! I just used 1 cup of sugar…..plenty of sweetness, slightly toasted my coconut…..it has a stronger flavor. Lastly, I used coconut oil instead of vegetable oil. Thanks so much for recipe:). My mom loved it!!!!!

    • norine@norinesnest.com | 24th Feb 17

      Renee that is AWESOME! I hadn’t even thought to toast the coconut. Great idea! I’m doing that the next time I make the cake and I am going to cut the sugar back and see if I even notice a difference. I’m so glad your Mom loved the cake and that it turned out so good! You are so welcome. Thank you SO much for sharing your changes with us. Excited to try them. Have a Fantastic weekend! 🙂

  12. Lori Hunter | 27th Feb 17

    This recipe was wonderful-and I was always afraid since I’d never made a carrot cake before! Great instructions, perfect ingredient listing, it came out beautifully and was almost entirely devoured after our weekly family dinner. Will be my go-to carrot cake recipe.
    Btw, I used a vanilla bean paste in the cream cheese frosting and….I daresay I’ve never actally had a vanilla bean cream cheese buttercream before today! Kudos!

    • norine@norinesnest.com | 27th Feb 17

      Hi Lori! Thank you SO much for all your sweet compliments and kind words! I’m so happy your carrot cake was a hit. Hooray for conquering your fears!!! I know exactly how you feel though. I have certain recipes I’d love to try, but just the thought makes me break out into anxiety! 😉 Look at you go! I love Vanilla bean paste. It’s so overlooked and sooooo good! Thanks for stopping by my “Nest”. I’m so happy I was able to help you find a carrot cake recipe the whole family loved! Have a GREAT week!

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