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)


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.


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.


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)


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.)


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


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)


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
World’s Best Carrot Cake
Norine Rogers

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!

  • 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

  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.

Prep Time: 20 minutes - Cook Time: 40 minutes ; Yield: 12-16 servings
Serving Size: 1 slice

*Recipe adapted from


  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

    • | 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 😉

    • | 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

    • | 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!

    • | 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!

    • | 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!

    • | 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!

    • | 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 🙂

    • | 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??

    • | 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… has a stronger flavor. Lastly, I used coconut oil instead of vegetable oil. Thanks so much for recipe:). My mom loved it!!!!!

    • | 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… has a stronger flavor. Lastly, I used coconut oil instead of vegetable oil. Thanks so much for recipe:). My mom loved it!!!!!

    • | 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!

    • | 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!

  13. Nothile | 28th Mar 17

    Wooow loved it , i made it for my hubby and we couldn’t stay away from it,made it for my colleagues and the ladies in church they too loved it, thank you thank you 😍😍

    • | 28th Mar 17

      Hi Nothile! You are SO welcome! I just love hearing from friends who have made a recipe and absolutely love it! THANK YOU!!! You made my day 🙂 I’ve been itching to make this…but, I’m really afraid I will eat it ALL! It truly is so moist and yummy. You have really lucky church ladies and colleagues if you made this cake for them. I’m jealous! 😉 Thanks so much for sharing with me. Have a GREAT day!

  14. Linda | 28th Mar 17

    My family really doesn’t like coconut. Do you think I could just leave it out or is there something I could substitute for it?

    • | 28th Mar 17

      Hi Linda! I understand about the coconut. I keep saying that “coconut” is a love/hate thing. You either love it or ya hate it. No middle ground where it is concerned. 😉 I have never made it without the coconut. I think you could leave it out and it would be just fine. My concern is that the semi-dried coconut probably soaks in some of the liquids from the pineapple and carrots. One article I read on-line suggested adding more “nuts” as a substitution for the coconut. 🙂 If it were me I think I’d add a 1/4 cup more nuts and maybe 1/4 cup more flour. Otherwise you should be fine. This is a pretty forgiving recipe. Thanks for stopping by! Let me know how it turns out 🙂

  15. Bobbie | 7th Apr 17

    Your “print” version is ridiculous! An entire page for a picture of your cake? The amount of ink I used for that was absurd! Be considerate!

    • | 7th Apr 17

      Hi Bobbie! I had no idea it was taking an entire page to print the photo. I was in no way trying to be inconsiderate. I sincerely apologize. I do appreciate your kindness in pointing out the issue. I will certainly work on fixing the issue. Have a FANTASTIC day! Thanks for stopping by and sharing.

  16. Karen | 13th Apr 17

    Good morning, I will be making this for Easter this coming Sunday, and will be using two 8″ pans. Approximately 40 minutes baking? I know oven temps vary. Also, will be adding raisins too, to the batter!

    • | 13th Apr 17

      Hi Karen! Yes approximately 40-50 minutes. It could lean more towards 50 with two 8 inch rather than 3 layers. I’ve done double layers many times. I will caution to watch how full you fill the pans. Nothing worse than cleaning up burnt cake droppings! (I’ve done it once..or twice…ugh!) I honestly think the golden raisins will be AMAZING in this recipe. I just have non-raisin loving birds at this nest! 😉 Have a WONDERFUL Easter! Thanks for stopping by. 🙂

  17. Michele | 13th Apr 17

    Hi..this looks and sounds really good.. but I have a question that I need an answer to as soon as possible please. Anyone can answer it.

    Do I have to use nuts? Will it change anything at all in the cake? Rising,baking,anything.


    • | 13th Apr 17

      Hi Michele. No it will not change one thing! You can make it without Nuts and it will turn out fantastic! 😉 Thanks for stopping by and this is our number one recipe here at Norine’s Nest so I’m sure you’ll love it! Have a Happy Easter and a Great day! ~ Norine

  18. Thalia | 14th Apr 17

    Probably a dumb question but I’m not a baker lol! How much do I fill each pan with the batter? Thank you and this looks delicious!! Can’t wait to make it tomorrow for Easter Sunday dinner.

    • | 14th Apr 17

      Hi Thalia! Not a dumb question at all! First time I made a carrot cake…not this recipe…I didn’t ask that question and I was cleaning the WORST mess EVER out of the bottom of my oven! So if you ask me..SMART question! lol 😉 You want to fill the cake pans 2/3 full! You may have more batter than will fit into two pans. If so make a few cupcakes! 😉 I know everyone is going to rave about your “carrot cake”! Have a wonderful EASTER! Thanks so much for stopping by and for sharing My Nest with me! ~ Norine

  19. Karen | 14th Apr 17

    Hi Norine, one last question! Cake flour. Doable with this recipe? If so, any alteration to the recipe if using it?

    • | 14th Apr 17

      Hi Karen! Ask as many questions as you want! I LOVE visiting with my Nest Friends! 😉 Cake flour is going to require a little adjustment. The difference between “flours” is the protein vs. carbohydrate content. Cake flour has less protein in it than All-purpose flour so they do not weigh the same. Example…One cup of AP flour weighs 4.5 oz and a cup of Cake flour weighs 4.0 oz. So a good rule of thumb, that I have read, is to add 2 Tablespoons of Cake Flour to every cup of all-purpose flour. To be really accurate you should weigh it out…but I’ll be honest…I wouldn’t go to all that trouble. lol I’ve never made this cake using “cake flour” so I can not vouch for how it will turn out. Also if you do use cake flour be sure to “sift” all your other dry ingredients so they don’t “clump” when making your batter. Hope this helps you out! Have a GREAT Easter! Can’t wait to hear how you love the cake! Thanks for stopping by my Nest! ~ Norine

  20. Lorraine | 15th Apr 17

    I’m going to make this recipe today-it looks awesome. I’m thinking of making cupcakes so that my Easter quests could easily take leftovers home. How long should I bake the cupcakes?

    • | 15th Apr 17

      Hi Lorraine! Love the idea of guests being able to take their dessert with them! This makes amazing cupcakes. Bake time is around 20-25 minutes at 350°. I’d check them at 18-20 minutes because of the variable in oven temps. Have a FANTASTIC Easter and Thanks for stopping by my Nest! ~ Norine

  21. Karen | 15th Apr 17

    Hi Norine, I am back! Had to let you know the cakes are cooling on the counter. Look beautiful! Just want to let you know I use parchment paper on the bottoms of the pans; sprayed Pam on the bottom, added the paper, then spray the entire pan again with the Pam. The cakes came right out!!!

    FYI, I had mentioned earlier that I was going to add raisins…I forgot!!! I didn’t have them laid out with the rest of my ingredients. 🙁 Next time, though! Happy Easter!

    • | 15th Apr 17

      Hi Karen!
      I am so excited how great your cakes are turning out. I love lining the bottom of the pans with parchment paper. In the “good ol’days” I used newspaper. (The ink can’t kill ya right? lol) Great tip and I need to remember to pass it on to our other Nesting friends for the future. I’m so sad you forgot the raisins. I was kind of waiting to hear how they would taste in the cake…next time! 😉 There’s always a good excuse to bake another cake! 😉 Have a VERY Happy Easter with all those you love! ~ Norine 😉

  22. Carol | 15th Apr 17

    Hi Norene,
    Just love your carrot cake but wanted to put in a 9X13. Is that possible and how long would I bake it.
    Thank you!

    • | 15th Apr 17

      Hi Carol!
      Yes it is totally possible to bake the cake in a 9 x 13 pan. I’m thinking around 40-45 minutes for a 9 x 13. Check it at 40 minutes. 😉 If you gently press in the center and it springs back you are good to go! If not give it a few more minutes and check again. Thanks for stopping by! Have a Wonderful Easter with those you love! ~Norine

  23. Viviana Esquivel Ruiz | 15th Apr 17

    Buenos días sra. Norine soy de Aguascalientes, Ags., México, tengo una duda sobre la receta: ¿cuál es el suero o dónde lo consigo? Ya que la receta dice que necesito 3/4 de taza. Muchas gracias por su atención.

    • | 15th Apr 17

      Hola Viviana!
      ¡Bien, vamos a rezar para que Google Translator funcione para nosotros! Hay dos cosas enumeradas en los ingredientes que son para 3/4 de taza. Uno es aceite vegetal … aceite de cocina. Como usas para freír cosas. La otra es para el suero de leche. ¿Crees que estás preguntando por el “suero de leche”? El suero de mantequilla es un tipo más grueso de productos lácteos como la leche de vaca. Si no tiene suero de leche, puede sustituir 3/4 de taza de leche normal y agregar 1 cucharada de jugo de limón o vinagre y dejarlo reposar durante 5 minutos. Espero que esto ayude. ¡Tenga una Pascua muy feliz! Norine

  24. Bernice Whiteman | 17th Apr 17

    I made this cake for Easter and it was perfection plus, thanks for sharing. I made two, 9 inch pans and the amount of batter was just right and then decorated it – very delicious.

    • | 17th Apr 17

      Hi Bernice!
      I’m SO happy to hear that the cake turned out perfectly and that you enjoyed it. Thanks for sharing! You made my day 🙂 Thanks for visiting my Nest ~ Norine

  25. Susan | 28th Apr 17

    I love trying different recipes and I’m definitely trying this one. As I was reading the comments someone mentioned wanting to add raisins to this recipe. It just so happens that years ago I tried a cake recipe that included raisins and also crushed pineapple. I used a small amount of the pineapple juice to soak the raisins in before adding to the batter. The juice made the raisins plump right up and added to their flavor. Thank you for sharing all your wonderful recipes.

    • | 28th Apr 17

      Hi Susan!
      Oh my goodness I’m sitting here marveling in your genius of soaking the raisins in pineapple juice! I can imagine how delicious that was. Truly inspiring. THANK YOU for sharing that tip! I love it! 🙂 I have got to try that…and soon. 😉 Thank you so much for sharing and for stopping by my Nest and visiting with me. I just love making new friends who love to cook as much as I do. I hope you have a fantastic weekend! ~ Norine

  26. Annie | 4th May 17

    I can’t wait to try this recipe! My friend makes a fabulously delicious carrot cake but her recipe is top secret and she won’t share it with anyone. Hers is scrumptiously moist and looks very similar to your pictures ~ your recipe is the first I’ve seen to use buttermilk so maybe this is her secret?! Thank you for sharing, maybe, with your help, I will have finally cracked the code!! Seriously, for YEARS I have been searching carrot cake recipes in a vain attempt to copy her cake (my Pinterest desserts board is littered with numerous different carrot cake recipes, none quite right). This one finally seems to have all the components I’m looking for, moist-ness, pineapple, coconut, walnuts… and of course carrots!😊

    • | 5th May 17

      Hi Annie!
      If your friend has a better carrot cake recipe than this one…I want it too! I’m secretly cheering you on that this is the recipe that breaks the “code”! Let me know…I’ll be dying to hear if I’ve come close! Buttermilk is always a plus in cake making…takes the moistness factor up by a good 10 points! 😉 Thanks for sharing with me. I love visiting with “foodie” friends. Have a Great weekend and remember to keep me posted!
      ~ Norine

  27. Annie | 5th May 17

    THIS IS IT!!!! THIS IS IT!!!! THIS IS THE RECIPE!!!! I have been so giddy all day to have finally found the one!!! I’ve been wanting my friend’s recipe for 20+ years! This definitely IS the world’s best carrot cake. Moist, delicious, and all of the extra ingredients that make carrot cake so yummy! So ridiculously excited about this!!! THANK YOU!!!😊😊😊

    • | 6th May 17

      Oh Annie!
      You MADE my day! I’m SO excited and happy for you. I can’t even express how wonderful it is for me to know that I helped someone find something they were looking for. 🙂 Now you just need to invite your friend over for a piece of “YOUR” World’s Best Carrot cake! (giggle) 😉 Have an absolutely wonderful weekend sweet lady! I think we should call ourselves the carrot cake code breakers! 😉

  28. Melanie | 9th May 17

    Just wondering about baking time if i make cupcakes. Also about how many cupcakes does one batch make?

    • | 9th May 17

      Hi Melanie!
      I’m going to be honest…I usually make these as cupcakes. I figure I’ll “eat less”… Until I’m on my 5th, then I realize I should have just gone with the cake. 😉 It will make about 36 cupcakes. Only fill your liners 2/3 full. Bake time is about 20-25 minutes. I always tell followers to check at about 18 minutes because everyone’s oven cooks at a different temp. My oven runs about 25 degrees hotter than the gauge…I’m living for the day “Wolf” calls me up and wants to give me a free one. 😉 You’ll love this recipe for cupcakes. So moist and delicious! Thanks for stopping by my Nest! Have a GREAT day!

  29. Mary Allen | 9th May 17

    I make carrot cake quite often but haven’t tried this recipe. Just a tip for layer cakes of all kinds
    Use same size pans
    Weigh them
    Add the batter to each one so they have the same weight it turns out perfect

    • | 10th May 17

      Hi Mary!
      Thank you for sharing that GREAT tip! Thank you for visiting my Nest too! Have a Great Week!

  30. Valerie Dore | 20th May 17

    LOVE this recipe!!! Would it work baking it in a bundt pan? Thanks, God Bless!!

    • | 21st May 17

      Hi Valerie!
      I think it would work great in a bundt pan. You will probably have to increase your baking time a bit…but not too much. Just keep an eye on it. This is truly my very favorite Carrot Cake recipe. I won’t even use another one. This one is so moist and flavorful. You just can’t go wrong with it. Thanks so much for stopping by my Nest and God Bless you too! Have a Wonderful Day!

  31. Robin purdy | 28th May 17

    How about using g a Bundt pan? If yes. How long.

    • | 30th May 17

      Hi Robin!
      Sorry for the delay in response. I’ve been out sick! Yes, you can make this recipe in a bundt pan. Just watch your cook time. Enjoy!
      Thank you for visiting my nest. Have a GREAT day! ~ Norine

  32. Rebecca | 2nd Jun 17

    I’m excited to try this recipe. I love carrot cake but had never made one till the other day. I found a recipe on pinterest that boasted about being a great southern carrot cake. It came out dry and severely lacking flavor… sorely disappointed. Your recipe sounds like it has all the great ingredients for a fantastic cake and with all these awesome reviews, it must be pretty amazing!

    • | 4th Jun 17

      Hi Rebecca!
      This recipe will not disappoint! It’s packed with flavor and super moist! If you follow the recipe you will fall in love! Thanks so much for sharing and for stopping by my Nest! Have a Fantastic day and I’d love to hear a review when you try this. ~Norine

  33. Bernie | 8th Jun 17

    Hi Norine!
    This cake looks so delish and I must try the recipe, however, I am not fond of coconut, can I substitute another item for the coconut or leave it out completely without ruining the recipe?

    • | 8th Jun 17

      Hi Bernie!
      You can leave the coconut out. I wouldn’t replace it with something else. It won’t ruin the recipe, but I might add a little more flour to absorb some of the liquids because the coconut does that. So maybe add like 1/8 of a cup more flour to be safe. Yes to crushed pineapple and I do not roast the walnuts. Let me know how it turns out. It truly is a wonderful carrot cake. Thanks for stopping by my Nest. Have a Great day and have fun making this yummy cake.

  34. Bernie | 8th Jun 17

    I forgot to ask… did you use crushed pineapple for this recipe? Also, did you roast the walnuts before adding to the mixture? Thanks.

    • | 8th Jun 17

      I hope you saw the answer to these questions in my other response. Thanks again for stopping by. 😉

  35. LADY A | 19th Jun 17

    hi Norine!! the reviews were so good, this is my husbands favorite dessert , and could you pls advice how many minutes to bake if i cut the recipe in half and make it a roll cake, im afraid to do eyeball coz ive made a mistake making some upsidedown before. thank you , Norine .

    • | 20th Jun 17

      I’m going to be honest…I’ve never made this recipe into a cake roll so I can’t really give you specific baking instructions. I’m a little concerned how this would work in a cake roll…it’s a very moist cake. I know when making cupcakes the bake time is about 20-25 minutes. Most cake roll recipes call for the cake to bake for 10-15 minutes because of the depth of the cake. All I can suggest if you do decide to make a cake roll with this recipe is to watch it carefully as it bakes and check after the first 10 minutes of bake time. If when you touch the center and it springs back then it’s done. If not continue baking a little longer and retest.
      Thanks for stopping by my Nest. It’s a great cake. One of my very favorites! Have a great day and I hope I helped a little.

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