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World’s Best Carrot Cake

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

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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.

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 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.
  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

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Bernadette Gwen Diaz

Sunday 30th of August 2020

I'm about to try your rexipe and I'm so excited! If I may ask, can I bake this on 1 10-inch round pan? If so, how long should I bake it? Thank you! ❤️

norine@norinesnest.com

Thursday 3rd of September 2020

Hi Bernadette! Sorry for the delayed response. I was sick the past few days and just getting back to work. You can bake this in 10-inch round pans. I would reduce the cooking time by about 5-7 minutes, but check it. I always suggest checking the baking time of the cake as it can tend to cook more quickly for some than it does for others. Not sure why? The top will be slightly sticky but should still spring back when touched. Thanks for stopping by. Enjoy the cake. Norine

Shelley

Saturday 22nd of August 2020

My family loved this!! I actually made a 2-layer cake without the nuts and coconut and made a 6" with nuts and raisins for my husband . Anyway, my family said it's the best I've ever made. It was super moist and yummy! I put a bit of cinnamon in the frosting. I will definitely make this again! Thanks for sharing your recipe!

norine@norinesnest.com

Monday 24th of August 2020

Hi Shelley! Thanks so much for stopping by and sharing with me. Love the addition of cinnamon to the frosting! I'm so glad you family enjoyed this recipe. It always brings me happiness to know that others are making my recipes and enjoying them. Hope you have a great week! Stop by again soon! ~Norine

Romee

Thursday 20th of August 2020

Hiii! This riciepe look insane ande delicious, but I have a doubt. Can I use mashed bananas instead of crushed pineapple?

norine@norinesnest.com

Thursday 20th of August 2020

Hi Romee! Great question. My only concern in using mashed banana's instead of pineapple is that you will over power the taste of the carrot cake and have more of a banana cake. I would suggest using apple sauce in place of the pineapple. It will add the moisture and not over power the cake with a banana flavor. Hope this helps. Enjoy this recipe. It is really one of my all time favorite cakes! Come back soon! Norine

Avril

Tuesday 11th of August 2020

Love This , and everybody loves them too! Will definitely make some more...

BoNitaLou

Thursday 6th of August 2020

This was a big hit my family and friends loved it. Awesome cake recipe, easy to follow truly a delicious cake. The recipe for icing was the same I used for other cakes! I punched wholes in top of each cake with at tooth picks; and added a home made simple syrup which was made from the left over pineapple juice and vodka after it cooled prior to icing to lock in the moisture of the cake. I made the cake on a Saturday and it on Thursday the cake is still moist and delicious ❤️❤️❤️❤️

norine@norinesnest.com

Monday 10th of August 2020

Love your additions with the simple syrup! Awesome!!! Thanks so much for sharing and I hope you'll come back again soon. Sure wish I had a slice of your cake! Happy Nesting! Norine