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World’s Best Carrot Cake

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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.

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

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 eyesight 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 spatulas. (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 is so beautiful on its 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…. ticktock…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!… You’re 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 it’s 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 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 or several days before? 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’!

Photo of Norine and her signature.
Yield: 16 servings

World’s Best Carrot Cake

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

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. You can make either two thicker 8 inch cakes or three thinner layers. It's up to you and the desired look you're trying to achieve.
  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.

Nutrition Information:

Yield:

16

Serving Size:

1

Amount Per Serving: Calories: 328Total Fat: 18gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 35mgSodium: 251mgCarbohydrates: 39gFiber: 2gSugar: 24gProtein: 5g

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Theresa

Friday 5th of January 2024

Dear Norine, It truly is the best carrot cake in the world. I have made this recipe several times and it has always been a hit. I have a close friend who requested this for his birthday.. he told me he has tasted carrot cake in many parts of the world, and by far this was his favorite. I am going to a party tonight and of course I am bringing your amazing cake… Thank you so much! I plan on making your dinner rolls next week.

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Friday 5th of January 2024

Hi Theresa! What a lovely message to start the New Year off with! Thank you so much for taking the time to share this with me. It really truly brings me such Joy when I find out that a recipe is a hit. I hope you have a wonderful New Year and have a fantastic time at your party tonight...I know the dessert will be Amazing! ;)

Norine

John Shaw

Monday 11th of December 2023

Norine: I made this a year ago and it was a hit. So delicious and the cream cheese icing put it over the top. I decided I would make mini loaves this year and give them away as Christmas gifts. I always give away baked goods for Christmas and this year, I believe, the carrot cake will be the hit of the baked goods.

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Tuesday 12th of December 2023

Hi John! I LOVE your idea to make them into mini loaves for friends and neighbors! What a fantastic idea and...a wonderful gift! I know I'd like one...right now in fact! Lol I appreciate you stopping by and sharing this fun idea with us. I believe you are right! These will be the hit of the baked goods! Have a wonderful and Merry Christmas! Norine

Candy Hayes

Thursday 30th of November 2023

I’ve been looking for this recipe for 25 years, ever since I was moving and lost the old recipe book that had my beloved Carrot Cake recipe. I’ve never stopped looking for a similar. Thank you so much. 😊

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Wednesday 6th of December 2023

Hi Candy! I'm SO glad you found it! Isn't it the BEST carrot cake recipe! Enjoy. Happy Holidays! Norine

Mark Devorak

Saturday 11th of November 2023

I looked at many many recipes for Carrot cake . Yours is first I seen use buttermilk. I was also surprised by the amount. So why the buttermilk 🤷‍♂️ .Reason behind it and how did you determine the amount needed in this recipe. How did you come up with that idea.

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Monday 13th of November 2023

Hi Mark! I use buttermilk in a lot of my cake and muffin recipes! It makes them more moist. I've always used buttermilk in my cakes so I can't rightly say where the idea first came from, other than I figured if it makes muffins more moist, it would do the same for cakes. Norine

Sandy Ramesh

Saturday 30th of September 2023

Once again I baked this cake for my daughter’s birthday. It turned out amazing and now my daughters declare that I make the best carrot cake in the world 😀😀. But I say it is Noreen’s recipe. Thank you and I hope my daughters use this recipe to bake for their families in future. Best wishes

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Thursday 5th of October 2023

Hi Sandy! Oh my goodness this post means so much to me! I'm so glad you and your nest enjoy this recipe and I hope your daughters use this recipe for their families too. That would mean the world to me! It's why I do what I do...hoping to share and create traditions to last for generations. I hope you have a wonderful weekend and Thank you SO much for sharing with me. Norine

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