Skip to Content

World’s Best Carrot Cake

 

World's best carrot cake on cake stand with a slice on a plate in front

*As an Amazon Associate I earn from qualifying purchases. This post may contain affiliate links, which means that I may make a commission from any purchases at no additional cost to you. Thank you for your support!

Hundreds of have spoken…this is The World’s Best Carrot Cake! Layers of moist flavor filled cake with coconut, crushed pineapple, carrots, spices, and nuts come together with a delectable cream cheese frosting.

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 Carrot Cake”! That is no exaggeration. This recipe ALWAYS receives rave reviews! (It makes me look good!)

It’s the perfect balance of everything I love!  This cake is bursting with flavor and ultra moist, but not overly sweet like some traditional carrot cakes.

How To Make The World’s BEST Carrot Cake

First you are going to place your wet ingredients into the mixer and blend.

wet ingredients in mixing bowl of mixer

 

Next add your dry ingredients and mix.

Cry ingredients for Carrot Cake

 

Then add your carrots, pineapple, coconuts and lastly the nuts and mix again. (Nuts are optional)

carrots, nuts, pineapple, and coconut

 

When you have blended all the ingredients together you’ll have a very thin batter like pictured below.

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!

cakes cooking on rack

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.

Use your favorite cream cheese recipe (I’ll include mine…I promise) Frost the tops of each cake layer.

carrot-cake-4

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)

carrot-cake-5

Here is the finished cake. 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.)

cake on cake stand

 

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)

Slice of carrot cake on plate

 

Frequently Asked Questions About Carrot Cake

  • Can I use desiccated coconut? Yes you can! 
  • What is the bake time for a 9 x 13 cake? It’s about the same cook time, but be sure to check the cake and if it springs back in the center its done.
  • How long should I bake these if I make cupcakes? Adjust the cook time to 18-22 minutes.
  • Why did my carrots turn green and is the cake safe to eat? The carrots turned green because they contain pigments that are sensitive to to changes in pH balance. When shreds of carrots come into contact with the alkaline baking soda, a chemical reaction takes place that causes pigments to change color. Make sure that the baking soda is well mixed into your batter. The cake is safe to eat. It just doesn’t look super pretty. Side note…I’ve never had this happen. That’s because I mix my flour and baking soda well before adding wet ingredients.
  • Can I use fresh pineapple instead of canned? YES! Just be sure to pulse in your food processor or chop finely. Reduce amount by 1/4 cup.
  • Can I bake this cake the day before hand or several days before hand? Yes! Be sure to cover the cake well so that it won’t dry out. 
  • Can I freeze the cake after baking and frost it later? You can, but I caution that it will be extremely moist and very hard to handle. DO NOT FROST the cake and freeze it. 

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!)

If you like this Carrot Cake here are some other great Cake Recipes

 

The printable recipe is located below.

If you try this recipe…I’d REALLY love to hear from you! I want to know if you love this splendid carrot cake as much as I do.

 Have a GREAT day! Happy Veggie Eatin’!

Norine's signature

 

 

 

 

 

 

 

Yield: 12-16 servings

World’s Best Carrot Cake

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!

Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour

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.


*Recipe adapted from Allrecipes.com

Angel Chicken Sauce over pasta made in the slow cooker
Previous
Angel Chicken Pasta
Salad with chicken, vegetables, dried noodles, and an asian sauce
Next
General Tso's Asian Salad

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

DENISE LOUIS

Tuesday 12th of May 2020

Thanks for the awesome recipe. I tried it and it was perfect. Full of flavour and so moist.

norine@norinesnest.com

Tuesday 12th of May 2020

Hi Denise!

I'm so glad you enjoyed this recipe. It is truly my favorite Carrot Cake recipe! Thanks so much for stopping by and sharing with me. I hope you'll stop by again soon. Have a great week. Happy Nesting! ~Norine

Joellyn Belhumer

Thursday 23rd of April 2020

I have been looking for a carrot cake recipe for a while. And, I’m so glad I tried this one. It is absolutely the best carrot cake I’ve ever had. So moist and full of flavor. It’s definitely a keeper!

norine@norinesnest.com

Friday 24th of April 2020

Hi Joellyn, I love the spelling of your name! Thanks so much for your kinds words and I'm so glad you enjoyed this recipe! It is my favorite carrot cake as well and one I love to make. I appreciate you stopping by and visiting with me. I hope you have a wonderful weekend! Happy Nesting! ~Norine

Lana McCulloch

Sunday 19th of April 2020

Perfect spice/sweet/carrot ratio, and I like baking with buttermilk, I loved this recipe - and I even swapped in org. whole wheat flour 😊

norine@norinesnest.com

Wednesday 22nd of April 2020

Hi Lana! I'm so happy that you enjoy this recipe. I love baking with buttermilk as well. The moisture it creates in a recipe is amazing! I love that you used organic whole wheat flour. Thank you for sharing that tip with all of us! So helpful. Hope you have a wonderful week. Stay safe. Please come back again soon. Happy Nesting! Norine

Lisa

Sunday 12th of April 2020

This was so good! Thank you for providing me with my new "go to " carrot cake recipe. I am not a "reviewer" very often, but my family loved this so much I just had to thank you !

norine@norinesnest.com

Monday 13th of April 2020

Hi Lisa! I appreciate you taking the time to write a review. I'm not a big reviewer either so I sincerely appreciate it when others take the time. I hope you had a wonderful Easter and I'm so glad that you enjoyed this carrot cake recipe. Have a Great Week! Hope you'll stop by again! ~Norine

pam

Saturday 11th of April 2020

Getting ready to make this for the first time. Any chance I can leave out the pinapple? Should I substitute with more buttermilk?? Thank you! It will be a quiet Easter for my husband and me in quaritine, but looking forward to making this cake Thank you!

norine@norinesnest.com

Monday 13th of April 2020

Hi Pam! I'm so sorry! I had a rough weekend over here with a few health issues kicking my fanny and I didn't get on here to check for messages. You can leave out the pineapple and add just a tad more buttermilk. I hope that is what you did. This is such a great recipe! So yummy! I hope you and your husband had a wonderful Easter. So many changes this year. Have a great week. Thanks for stopping by! ~Norine