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.

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. 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 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.


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.

Use 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 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.)


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)


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


  • 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.

*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.

  36. BeaBae | 26th Jul 17

    Newbie baker here, so please forgive me if this is question has an obvious answer– does butter mean unsalted or salted butter in this recipe? I’m really excited to make it for my mother’s birthday but I want to get it right!

    • | 3rd Aug 17

      Sorry it has taken me so long to get back to you! I was traveling and my system didn’t forward comments to me like it was supposed to! YIKES!!! That is a GREAT question. Generally in baking you use unsalted butter. I’ll be totally honest and tell you that oft times I use regular salted butter and cut the amount of salt required in a recipe just because that is what I have on hand. Hope I’m not too late in answering. So sorry. Keep up the baking and Happy Nesting!

  37. ym | 4th Aug 17

    Hello I made this cake as it says the recipe but duplicate the amounts and I did it in single mold I do not know if I made it out taaannn carrot nuts, pineapple and coconut were up on the cake and down I was so humid q looked Budin, I was very wrong with this cake. What could have happened ?? this cake can be baked in single mold ?? I was very enlightened by the comments

    • | 4th Aug 17

      Hi! I’m having a hard time understanding your comments. I’m sorry. If you doubled the amounts and did it in a single molded pan, like a bundt cake pan, that would be too much batter for a single pan. I’m not understanding what you are trying to say about the carrot, nuts, pineapple, and coconut being up and down? In order for this cake to turn out exactly as it should you need to have all the ingredients exactly as stated in the original recipe. I have had others ask if they could omit certain items like the coconut. I can never 100% vouch for how the recipe will turn out when ingredients are omitted. I have had others make this cake in a single mold. I’ve made this recipe into cupcakes and never had an issue. If you are at a higher altitude that could have affected the outcome. I’m so sorry this didn’t turn out for you. It truly is a wonderful and delicious recipe. With a single mold cake pan you may need to increase your bake time as it is a thicker cake. Hope some of this helped. Thank you for sharing.

  38. Donna C | 15th Aug 17

    Omg this is the best carrot cake I have ever eaten! I made it the other night and I swear my hubby’s eyes rolled back in his head! I will never buy another boxed carrot cake mix again. This will definitely be my go to recipe. Thank you so much.

    • | 16th Aug 17

      Hi Donna!
      Thank you so much! It is the best I’ve ever had and I’ve been craving it like crazy!!! I think I need to make it this weekend. I love your comment about your husband! I laughed right out loud! 😉 Thanks for sharing with me. You made my day!!! Happy Nesting!

  39. Elaine Taylor | 2nd Sep 17

    Hi Norine, I’ve never made carrot cake before, in fact, I cook a lot but don’t bake at all haha. I am spurred on by all the comments of success and how delicious it is so I am making it on Monday. I had to research a few things like a pound and powdered sugar because I’m in Australia but I’ve now got it sorted and am really keen to try it. Will let you know how it fares. ET 🙂

    • | 2nd Sep 17

      Hi Elaine!
      I’m so sorry for the confusion on measurements. I’m glad you got it all worked out. You are going to LOVE this Carrot Cake and I have complete faith that you will be an amazing baker! I can’t wait to hear how it turns out and how everyone at your “Nest” likes it! Thanks so much for sharing and don’t forget to let me know how it goes!
      Happy Baking!

  40. Nanthi | 4th Sep 17

    Hi Norine, I just searched for a best carrot cake and found yours. I’ve never made carrot cake till now and going to try your receipe. The reviews are so great and I felt it must be really good.?

    Small clarification- I don’t have pineapple in hand right now. Can I omit this? And can I use desiccated coconut instead of fresh coconut?

    Will come back with an update after baking. Thank you for sharing this wonderful recipe.

    • | 5th Sep 17

      Hi Nanthi!
      I’m so happy you found this recipe! It truly is the BEST carrot cake I have EVER had in my life. (I’ve tried a lot.) I’m going to be honest with you and tell you that you can omit the pineapple…BUT…it is what makes this carrot cake SO good and so moist! Yikes. I know that isn’t what you want to hear when you don’t have something on hand. 🙁 I’m not 100% sure what you mean by desiccated coconut? Do you mean the shredded coconut in a bag? If so you can use that. 🙂 That is what I use. 😉 Happy Baking! Eat a piece for me!

      Please let me know how this turns out! You’ll love it.
      Happy Nesting~

  41. Nanthi | 6th Sep 17

    Hi Norine, I made it yesterday and it came out so well. I didn’t use pineapple and coconut. Cos I don’t like the coconut in the cake. The end result was super fantastic. It tastes so well the next day. As per your request an additional piece for me on your behalf. ?.

    How can I upload the photo. Please give me your mail Id.

    Thanks a million. Happy baking !!!!

  42. Holly | 11th Sep 17

    I am making this again, this year, for myself for my birthday! I add a bit of orange zest and juice to flavor my frosting and batter, it adds a bit of brightness to the cake! I love that you also omit the raisins! Yuck!! LOL!

    • | 11th Sep 17

      Hi Holly!
      First things first! Happy Birthday to YOU! Hooray for you making your favorite for yourself. I love that! Second, I Love, Love, Love the addition of orange zest and juice to the frosting and batter! Third…Raisin in cake haters unite!!! lol Thank you so much for sharing with me! Hope you have a great Birthday!
      Happy Baking!

  43. Robin Jordan | 11th Sep 17

    Making this today for my daughter’s thirtith Birthday, as carrot cake is her favorite. I have never baked a carrot cake before. This recipe sounds delicious. Tha k you for sharing it.

    • | 11th Sep 17

      Hi Robin! Happy Birthday to you daughter! This is a wonderful carrot cake and if it is her favorite she will L.O.V.E. this recipe! It is truly my very favorite! 😉 Thanks for sharing with me Robin. Have fun baking!

  44. Stacie P | 25th Sep 17

    I was looking for a really great carrot cake recipe to make as it is my favorite of all cakes and found this one. The thing that first drew me to this cake over the others was the picture of it it looked like it had so much more color and looked really moist. That and the fact I loved your comment about getting my veggies while eating my cake. It speaks to who I am. In all honesty I have not yet made this as I just came upon it but really wanted to mention as I was reading the rave reviews it really ruffled my feathers when someone had the nerve to post the comment of you being inconsiderate because you posted a photo. That is the very thing that I appreciated because your cake is so beautiful. Sorry but that person is out of line and should really just have kept her rude comment to herself. Thank you for the wonderful recipe I will update when I make this I’m sure it’s going to be my favorite. Oh and I love your sense of humor.

    • | 25th Sep 17

      Hi Stacie!
      You just MADE my entire YEAR!!! I think we are “kindred spirits” in more than one way! 😉 I’m still smiling after reading your sweet comments. I’ll admit my feathers were a little ruffled when I read her comment. I may be sarcastic, but I try really hard to be considerate of everyone. I know you’ll love this carrot cake. It is one of my very favorite recipes. I love making new friends and I hope you’ll come back again and visit with me! Have a GREAT week!
      Happy Nesting!

  45. Olga | 3rd Oct 17

    My dad made the best carrot cake but never shared his recipe with us. Why do people do that? Recipes shouldn’t die with people they should live on. Anyhow, this one looks like it’s probably what I remember his tasting like. So I was wondering about the cupcakes. Mini or regular sized – do you use liners or just prepare a pan? I’m worried about the liners pulling away clean. Thanks so much!

    • | 4th Oct 17

      Hi Olga!
      I couldn’t agree with more! Recipes shouldn’t die with us, especially when such warm tender memories are tied to them. To answer your questions..I do them regular size cupcakes and I do use liners. I’ve never had an issue with them pulling away from the wrappers…that I’ve noticed. 😉 This recipe makes wonderful cupcakes. Please let me know if this recipe you remember from your Dad. I’d love that! Thanks for visiting with me.
      Have a GREAT week!

  46. Mai Esmaeil Zain | 10th Oct 17

    Hi Norine, your recepi sounds so good and i’m looking forward to try it but i have a question
    I don’t have crushed pinaples in my country can i have a eegular sliced pinaple compot and crushed it with a hand plender ? And why don’t you roast the walnuts ?
    I’m also thinking about adding some orange zest to the batter

    • | 10th Oct 17

      Hi Mai!

      Let’s see if I can answer your questions. Yes you can use a regular sliced pineapple and crush it with a hand blender. Be sure to save the juice. Maybe cut the amount back just a tad, like a 1/4 a cup. Fresh pineapple will have more liquids in it. You could roast the walnuts if you wanted. It would ad a depth of flavor. I’ve just never done it as it’s being added to a wet batter and baked into the cake. I have had other followers add the orange zest to the cream cheese frosting and tell me it is wonderful. I’m sure it would be good in the cake batter as well. 🙂 Thank you for visiting. Stop back by and let me know how you like the cake! Love making new friends…especially from other countries! Have a wonderful week!

  47. Mai Esmaeil Zain | 10th Oct 17

    I’m sorry i didn’t mean fresh pineapple i was asking about the sliced canned one
    Is there any changes i should do in that case ?

    • | 11th Oct 17

      Hi Mia,
      Sorry I misunderstood. Yes you can use sliced canned pineapple. I would only use 1/2 the juice in the can. Don’t use all of it. There is more juice in a can of sliced pineapple than the crushed.

      Happy Nesting ~

  48. Elizabeth | 12th Oct 17

    Hi Noreen,
    This recipe looks delicious! If I make cupcakes, how long do you recommend they cool on the racks? I see you want each CAKE to cool completely before removing from the pan. But is this the same as for cupcakes, or can I remove them from the pan when they come out of the oven – since they are in liners?

    • | 13th Oct 17

      Hi Elizabeth!
      Sorry it has taken me a little bit to get back to you. I was out sick yesterday. For the cupcakes allow them to cool about 10 minutes then remove them. This makes a really moist cake so if you take them out before they cool a little bit then they will squish in the cups. You don’t want squishy cupcakes! 😉 This recipe makes really GOOD cupcakes! You’ll love them.
      Happy Nesting~

  49. Doreen | 18th Oct 17

    Hi can I substitute sour cream instead of butter milk because I haven’t gone to the store yet to buy milk so I was just wondering and if so how much sour cream should I use

    • | 18th Oct 17

      Hi Doreen,
      When I do not have buttermilk I substitute it by using 1 Tablespoon vinegar for each of cup of milk. Allow it to sit for 5 minutes and then use just like buttermilk. I know you can use sour cream but I don’t know the measurements. I’ve never put applesauce in this cake so I’m not sure how that would work. Again sorry it took me a bit to get back to you. I’m so sick with a cold right now.
      Happy Baking!

  50. Doreen | 18th Oct 17

    Hi I was wondering if I could substitute sour cream and appple sauce for the milk! I want to make this and I already grated the carrots… so please help me I just haven’t gone to the store yet to pick up milk…. thank you so much

    • | 18th Oct 17

      Hi Doreen!
      Sorry I’ve been down with the flu. You can substitute Milk and Vinegar for the buttermilk. Hang on and I’ll find the ratio for you.

  51. Minnie | 24th Oct 17

    Thank you for sharing recipe. I was searching for a carrot cake recipe, picked yours based on your cake picture, so glad I did. This is my absolute favorite cake. I had a recipe but lost it. Thank you again, I hope I can continue to see your recipes.

    • | 24th Oct 17

      Hi Minnie!
      I’m so glad you liked this carrot cake recipe. I’m flattered you liked the photo. Thank you. It’s my favorite cake too and I’ve been craving it like mad lately! I need to make it again. 😉 I hope you come back and visit with me again real soon. I love making new friends here at my Nest.
      Have a GREAT week ~ Norine

  52. Suzanne | 3rd Nov 17

    Have you ever tried, or would you advise against, using brown sugar instead of white sugar? I see a lot of carrot cake recipes that use brown sugar, and I’m wondering what that would do.

    • | 4th Nov 17

      Hi Suzanne,
      I have never tried brown sugar instead of white sugar with this cake. I wouldn’t recommend it because the processing on these two sugars is different and the brown sugar contains more “molasses” than the refined white sugar. I think the brown sugar would be too heavy and moist for this cake that is already really moist. If you do try it let me know. I’d be curious to see how it turns out. Sorry I couldn’t be more help.
      Happy Nesting!

  53. Steph | 4th Nov 17

    I made this cake and followed the recipe to the T . It was DELISH !!!! My husband loved it,too !!! 🙂

    • | 4th Nov 17

      Hi Steph!
      I’m so happy to hear that you and your husband enjoyed this cake. It truly is my very favorite! Thanks for stopping by and taking the time to share with me. I love making new friends and hearing from those who make my recipes! Have a GREAT weekend!
      Happy Nesting~

  54. Tasha | 10th Nov 17

    The comment regarding the picture on the print page? Perhaps she should take her own advice to be considerate and simply thank someone for a wonderful recipe given to her? Just my thoughts. Sorry – that comment just left me bewildered and sad that someone would write that to the person kind enough to share this recipe with her! Thank you, Norine, for an awesome recipe and your absolutely beautiful cake picture! I love photos with recipes! 🙂

    • | 10th Nov 17

      Hi Tasha!
      Thank you for your sweet support! It truly means the world to me. I love sharing my passion for cooking yummy food with my friends. It brings me a lot of joy and happiness. What I love even more is making awesome friends like yourself you send me such wonderful supportive messages. Thank You! I hope you have a fantastic weekend and visit me often! 🙂
      Happy Nesting!

  55. Debbie | 13th Nov 17

    How long would I bake if I made it in a rectangle glass pan. Making for thanksgiving and thought it would be easier to transport.

    • | 13th Nov 17

      Hi Debbie!

      Your bake time will be just a little bit longer. Check the cake at 40 minutes. It might need 5 more minutes, but shouldn’t need more than a total of 45 minutes. Hope this helps. This is going to make a GREAT Thanksgiving dessert. You’ll be the hit of the day! 😉 Thanks so much for stopping by and visiting with me. I hope you have a wonderful Thanksgiving Day.
      Happy Nesting ~

  56. Debbie | 13th Nov 17

    Thanks Norine!!

  57. Silvia | 15th Nov 17

    Thinking of baking this for thanksgiving this year! (Think cake would be better to take than another side dish??‍♀️). I LOVE carrot cake! I will probably bake them in glass rectangle pans too, like someone mentioned above. I’ll take one to my moms and the other to my in laws. Question… how would you suggest I store the cake? I have a little 7mo old baby girl and as much as I’d love to bake these the day of thanksgiving–I highly doubt that will happen… so I’m thinking of baking them the day before —maybe even two days before ? Truly feel like I can’t get much done with having to attend to her ? Also, would you recommend I make the icing ahead of time too? Think I may have to do the icing the day of ? Thanks for taking the time to share and respond to everyone’s questions!

    • | 15th Nov 17

      Hi Silvia!

      Oh those little babes are so wonderful! I think you are being very practical in your thinking. Here’s the good news! If this were me I’d make the cakes up the day before and frost them…or bake the cakes two days before, cover them really well so they don’t dry out. Frost them the day before, cover them with plastic wrap, and put them in the refrigerator. I stack two rectangular pans on top of each other by placing a cookie sheet or baking sheet, in-between the two. Does that make sense? The morning of Thanksgiving just take them out so they can warm up to room temperature and the frosting will be soft and not firm from the cold of the refrigerator. Truthfully you can even make these up and cover them and leave them out for a day or two. They will be fine. I’ve done it numerous times. Yep, even with cream cheese frosting, but if you’re worried about it…refrigerate them. The sooner you can get the frosting on the cakes the better because it will help keep them from drying out. This is a really moist cake. It truly is the BEST I’ve ever had. Have a wonderful Thanksgiving and thanks for visiting with me. I’m always happy to help.
      Happy Nesting

  58. Ellen | 16th Nov 17

    This recipe looks amazing f!! I am allergic to pineapple. What do you suggest as a substitute so it stays moist?

    • | 16th Nov 17

      Hi Ellen!
      That’s a really great question! The two substitutes I think would work best are either applesauce or a can of peaches, chopped up fine like the crushed pineapple and include the juice. Hope that helps.
      Thanks for visiting me! Have a GREAT Holiday!
      Happy Nesting ~

  59. Jenny | 17th Nov 17

    Hello! I can’t wait to make this cake!!!!
    I’m not a baker lol! So, the butter…is un-salted or salted butter?

    • | 19th Nov 17

      Hi Jenny!
      I used salted butter in this cake. Sorry for overlooking that detail. Hope you have a wonderful week. Thanks for visiting.
      Happy Nesting!

  60. Holiday Desserts | Norine's Nest | 17th Nov 17

    […] or Christmas. However…from the looks of all its page views… y’all do! My World’s Best Carrot Cake is #1 over and over again…day after day…week after week!  Thank […]

  61. Joan | 19th Nov 17

    I’m making this cake for Thanksgiving and need to know whether you used dry buttermilk or liquid. I’m so looking to to making this .

    • | 19th Nov 17

      Hi Joan!
      I use liquid buttermilk for this carrot cake. I am so excited you are making this for Thanksgiving. I know your family will love it as much as mine does.
      Have a wonderful Thanksgiving. Let me know how you like the cake. Thanks for visiting.
      Happy Nesting!

  62. Rekha Raghavan | 20th Nov 17

    Namaste Mrs. Norine,
    Out of love for baking, have tried out plenty of recipes, but this carrot cake is truly the best my family loved. Inspired by your title, tried out the very next day. Came out so delicious that I got only one piece of it. I had replaced the all purpose flour for wheat flour and used 1 3/4 cup of brown sugar instead of the white sugar.
    Thanks so very much for an infallible recipe.
    Love and prayers,

    • | 21st Nov 17

      Hi Rekha!
      Thank you so much for sharing with me. I loved hearing from you about my carrot cake recipe and the fantastic changes you made to it. They all sound wonderful. It sounds like the entire family loved it. (Next time hide a few slices for yourself. lol) 😉
      Thanks for visiting my nest! I love making new friends. Especially Carrot Cake baking friends.
      Happy Nesting!

  63. Constanza | 23rd Nov 17

    I made it exactly to your instructions, absolutely wonderful! Thank you for sharing!

    • | 23rd Nov 17

      Hi Constanza!
      I’m so glad! I love this cake and I love it when friends share with me their experience with this recipe. Thank you so much for visiting with me today. I hope you’ve had a wonderful day.
      Happy Nesting~

  64. Mai Esmaeil Zain | 28th Nov 17

    Hi norie ,
    I was wondering if this recepi can be done in one pan and been sliced in layars ?

  65. Mai Esmaeil Zain | 28th Nov 17

    Hi norie ,
    I was wondering if this recepi can be done in one pan anfd been sliced in layars ?

  66. Klara Cutkova | 28th Nov 17

    So far the best recipe for carrot cake ever. For those who are not fans od coconut I used almond flour instead and it works well too, otherwise absolutely no need to change anything, the ratio of ingredience is just perfect and i big success is certain. Thank you for this luxury recipe ?Your fan from the Czech Republic.

    • | 29th Nov 17

      Hi Klara!

      Thank you SO much for visiting my nest! I appreciate the suggested substitution. I know my readers will to. It’s perfect! I’m so honored that I have a fan in Czech Republic! That is AWESOME! I hope you have a wonderful week. Thanks again so much for sharing. I hope you’ll come back and visit again.
      Happy Nesting!

  67. Neha | 29th Nov 17

    My cakes came out perfect and moist but unfortunately the cream cheese frosting split 🙁 dont know what i did wrong.. ???

    • | 29th Nov 17

      Hi Neha!
      I’m happy to hear that the cake turned out perfect. Let’s see if I can help with the frosting separating?

      The main cause of frosting “splitting” or “separating” is because the ingredients were either too cold or too hot. You always want your frosting ingredients at “room temperature” This way they will blend together. If you used the cream cheese right out of the refrigerator or the butter it would have caused this to happen. It can also happen if the ingredients are too hot.
      Next time make sure everything is at room temperature and that should take care of the issue.

      Hope I was able to help. Thank you SO much for visiting with me. I’m so sorry you had issues with the frosting. It’s such a great frosting recipe. Don’t give up on it. Try it again. 😉 It goes perfectly with the carrot cake. Have a wonderful week and please feel free to visit with me again soon. Happy Holidays.

  68. Swati | 4th Dec 17

    Hi Norine,

    Recipe itself looks so fabulous. I was wondering if i can make it without eggs or not? What can i substitute eggs with?

    • | 4th Dec 17

      Hi Swati!
      You can, but I can’t vouch for how it will turn out. I know you can substitute mashed banana’s or applesauce for the eggs. However, I’ve never done it with this cake so again…I’m not sure how it will turn out.
      Hope that helps in some small degree.
      Happy Nesting~

  69. Eunice Sangaletti | 12th Dec 17

    Hi N

    Hi, Norine!
    Perfect your recipe and very well presented. I knew this cake in your country and I was in love.
    I’ve never seen this kind of cake before. Delicious!
    Thank you

    • | 12th Dec 17

      Hi Eunice!
      I’m so glad you like this cake. It is truly my very favorite. So much flavor and such a wonderful texture. It is a great presentation for guest or family. Thank you for sharing and for stopping by my Nest. Have a Wonderful Day.
      Happy Nesting~

  70. Christy | 15th Dec 17

    Hi Norine,

    After all the great reviews by your nesters, I am sure the cake is fabulous and I will try it soon. I just want to tell you that based on the way you answered the tons of questions, you are a sweet and kind lady and I am glad that you are also generous enough to share your wonderful recipes with us all. Keep it up girl :).

    • | 15th Dec 17

      Hi Christy!
      Thank you so much for your kind words. Ya made my day! I love sharing with my “nester” friends and this really is my favorite cake. Please let me know when you try it. Thanks for your encouragement and for stopping by my Nest! I hope you have a wonderful Holiday at your Nest.
      Happy Nesting~

  71. Em | 15th Dec 17

    Hi Norine im giving a try to bake this carrot cake today. But my oven is only upto 250degrees 🙁 should i increase the time of baking?

    • | 17th Dec 17

      Hi Em!
      I’m going to be honest and tell you I’m not sure what to tell you do with a lower baking time. You would obviously have to bake it longer because it won’t cook at the lower temperature. However, I’m not sure how will the cake will rise and maintain it’s original density with the lower cooking times. All you can do is try and you’ll probably have to increase your bake time by 30-40 minutes? Sorry I can’t be of more help. Thank you for stopping by and visiting with me. I hope this works for you. It’s a wonderful cake.
      Have a great holiday season.

  72. CindyH | 18th Dec 17

    Hi Norine,

    I made this cake for my husband’s birthday a couple days ago. The only change I made was to only use 1 cup of sugar. I’ve made him a carrot cake every year for MANY years now. I have used a different recipe each year because I hadn’t found the keeper recipe…until now. This is definitely THE ONE! I will be using your recipe every year from now on. My husband loved it and my Mom even said it was the best carrot cake she has ever had. I’ve never been a fan of carrot cake, but I always take a bite or 2. I actually would like this one if I had omitted the walnuts, but my husband likes them and it’s his birthday cake. Thanks for a great recipe that I will definitely make many times!

    • | 18th Dec 17

      Hi Cindy!
      I am SO flattered that your tribe loved this recipe and you made it for your husbands birthday! Can we be friends on my birthday? lol I love this cake too. It’s hard for me to explain to people just how great this cake is until they try it for themselves. I love the reduction of sugar. Going to try that. It makes great cupcakes too. I made them for my daughter’s graduation party.
      Thanks so much for taking the time to share with me. It really means so much when friends take the time to leave me a comment and reach out to me. I hope you have a wonderful Christmas and a Happy, Healthy New Year. (with lots of carrot cake in your future!)
      Happy Nesting!

  73. Ravi@cake-delivery | 19th Dec 17

    Thanks for sharing about such a best carrot cake here. I must try it.

    • | 19th Dec 17

      Hi Ravi!
      You are so welcome! Thank you for taking the time to chat with me. Enjoy the carrot cake and have a happy day!

  74. ANNIE L ALBERTI | 19th Dec 17

    I was looking for a carrot cake recipe that resembled the one I had so many years ago. I had since retrieved it, but it just wasn’t quite the moisture and texture I was looking for. I just found Norine’s Nest recipe yesterday. I made a couple adjustments to my recipe and confirmed some measurements. It is almost the same as NN. I use 2 1/8C flour, 2 1/2C shredded carrots, 1/3t ea of mace, cardamom, nutmeg, 2T melted butter, And I must have 1 1/4C mixed raisins. I am so thankful to find this recipe. The buttermilk is a must too! And it helped me increase the crushed pineapple to 3/4C. I use 1 1/4C walnuts because I like the nut bites. Thank you so much! It helped me so much. I am finally done looking!

    • | 20th Dec 17

      Hi Annie!

      I’m so tickled to hear from you! I bet with the adjustments and the spices you use this is going to be the BEST carrot cake ever!! Thanks so much for sharing with me. I absolutely love making new friends and hearing from fellow carrot cake lovers! I hope you have a wonderful Holiday season. Come back and visit soon!
      Happy Nesting!

  75. Meliza Mendoza | 21st Dec 17

    Made the recipe and it turned out great! I made it 3 layers it was so beautiful ? will be making it again this weekend!

    • | 21st Dec 17

      Hi Meliza (love your name)
      I am so happy to hear someone made this into the three layers. It’s so pretty when it is layered with all that luscious cream cheese frosting. Thank you for stopping by and sharing with me. I love making new friends and appreciate the time it takes out of your day to chat with me. Have a Wonderful Christmas!
      Happy Nesting!

  76. Hanna Fecsho | 23rd Dec 17

    The carrot cake recipe was the best I have ever made. I made a 5 layer carrot cake and it was 8” high when I got done frosting it. The next day less than 10 hours later, IT WAS TOTALLY GONE!!!!!! I NEVER EVEN GOT A TASTE OF IT☹️
    I ended up making another one and inside of 2 days, it was gone again. I added walnuts, coconut, vanilla, cinnamon, and a bit of clove dust to it to give it some zest. It was awesome! I have made 12 of them this month alone and am making 2 more for Christmas and New Years.

    Thanks so much for this recipe, I will never lose it.

    • | 23rd Dec 17

      Hi Hanna!
      THANK YOU! 12 Cakes?!!! You’re a ROCK STAR! I need to get on YOUR mailing list! 😉 I’m smiling from ear to ear after reading this. Thanks so much for sharing with me and making my entire day, week, and month! Have a Wonderful Christmas…make sure you get some of that cake! 😉
      Happy Nesting and A Happy New Year!

  77. C-rock | 23rd Dec 17

    OMG Norine, Baaaaam!

    I love this, I made a variant with extra protein because I’m benching PB’s weekly and I gotta stay pumped! I substituted the sugar for coconut flower nectar and the coconut flakes for dried edible grasshoppers (just as crunchy but heaps of protein) my cousin imports these, they’re amazing!


  78. Lisa Berry | 23rd Dec 17

    Hi Norine,
    It’s the first time I made a carrot cake. I chose your recipe because it looked moist and light. I’m not a fan of dense cake but its my boyfriend’s favorite so I decided to try it. Your recipe makes the most delicious cake ever. My guests & boyfriend loved it. The cake is airy and not too sweet. The cream cheese frosting was a perfect complement. Thank you!

    • | 24th Dec 17

      Hi Lisa!
      Thank you so much for your kind comments. I love hearing from friends who have made this cake and love it. I’m so glad everyone loved it…especially your boyfriend. 😉 I hope he appreciates your thoughtfulness.
      Have a wonderful Christmas and a Happy New Year! Thanks again for sharing with me.
      Happy Nesting!

  79. Bea D. | 25th Dec 17

    Merry Christmas Norine! Hope you are doing well.

    Your recipe looks so amazing that I want to make it! I’m just learning to cook though, and since it’s hard to know so many recipes when you’re just starting out, I’d like to make this vegan & gluten free so that I can make it over and over for any kind of company. I used to know this girl whose digestive system didn’t agree with a lot, and seeing her struggle with food made me want to make sure I can feed most anyone!

    I wanted to ask about my substitutions, to see if they are reasonable and have a good chance of working out, so I have a good place to start from in learning this recipe.

    For the 3 eggs, I was thinking of using 1 cup of unsweetened cinnamon applesauce. I’ve read that a good substitution for 1 egg is 1/4 cup applesauce, however, since the cake is also going to be gluten-free and the flour won’t have as much “sticking power”, I thought I’d add in an extra 1/4 cup.

    For the 3/4 cup buttermilk, I was thinking of using almond milk and cream of tartar. I’d heat up 1 cup almond milk for 30 seconds in the microwave and place it into a cup already containing 2 teaspoons cream of tartar, mix, and then let it sit to curdle. I’d have some excess, but that’s okay with me to throw out a little bit of it.

    And then finally for the 2 cups flour, I was thinking of using 1 cup almond meal and 1 cup oat flour. The almond meal, I was thinking, might tie in well with the “buttermilk” and the oat flour would add some sweetness and fluffiness to the cake.

    Do these substitutions sound reasonable? Do you think they’ll mix well with the coconut flakes, pineapple juice, and especially the walnuts? I’ve never really liked the texture of nut chunks in carrot cake, so I was thinking even if I kept them in I’d make sure the chunks were pretty small. I wouldn’t mind taking them out though if you think that would be better!

    • | 26th Dec 17

      Hi Bea!
      I’m going to be honest and tell you that I don’t do any vegan or gluten free baking or cooking. Your substitutions sound reasonable to me. However, having never made this cake with these substitutions I have no idea how the cake will turn out, or if it will even taste the same as my original recipe. Any time eggs are removed from a recipe, especially a cake recipe, I get nervous. It’s a leavening agent…and with cake that can be tricky. All I can say is try it and see if it turns out okay. I could also suggest looking to blogs that are dedicated to solely to vegan and gluten free baking. They may have a recipe already in place that would work well with what you are trying to accomplish. With regards to the nuts…you can certainly leave them out.
      I think it is wonderful that you are thoughtful of those with food allergies and I wish I could be of more help. You seem very well informed in this area and like I said, they all sound reasonable to me BUT again…I have not tried it myself.
      Thank you for stopping by and if you do make the cake with these substitutions I’d LOVE to hear back from you on how it turned out. I’m sure it would be very helpful to other readers in similar circumstances. Good Luck!
      Happy Nesting!

  80. Rose | 26th Dec 17

    Hi Norine

    I just find your recipe and I will like to know if I can double it up (thinking using a 25cm x 45 cm pan. I need to make a cake for my husband 60th birthday. The person that was going to make the cake is not available and I only have 2 days. So, he would like me to do it. I am thinking to make a rectangular cake and maybe put some fruits on the top. Do you think is good idea. I dont have much time and I am not a professional.

    • | 26th Dec 17

      Hi Rose!
      First…Happy 60th Birthday to your Husband. Second…you have plenty of time to make this cake. Let’s get to your questions.
      Okay I’m not sure if I’m converting metric correctly, but I think that would be a 9 x 17 inch baking dish? If so…NO! This recipe normally fits into a 9 x 13 inch baking dish so adding only 4 inches and doubling the recipe will result in a huge mess in your oven! You could double it and bake it twice in that size pan and make a two layer cake.
      I think you could add fruit on top, truthfully though…I don’t think it needs it. It would be pretty. You could sprinkle the edges with some chopped nuts and it would look beautiful.
      This is a FANTASTIC carrot cake and everyone will love it. To me it’s more important that the cake tastes great than look pretty. Make two sheet cakes (rectangular) instead of one. Keep it simple and let the cake do all the “talking”. Trust me…you’ll have raves over this cake! 😉 You’ll do great and you don’t need to be a professional.
      Thanks for stopping by…if I can be of more help don’t hesitate to ask. You can email me too at
      Happy Nesting!

  81. Diane | 30th Dec 17

    I was ready to make a chocolate cake for my husbands 70th birthday tomorrow. He said can’t I have a carrot cake? So found what I’ve made before, then searched pinterest and found this one, so it is in the oven and ready for party time tomorrow. From all the comments, I’m sure it will be a winner. We lived in SLC for many years before moving to Ohio. Our neighbor was Norene!! Lovely name.

    • | 30th Dec 17

      Hi Diane!
      Happy 70th Birthday to your husband! I hope he enjoys this cake as much as I do. It truly is my very favorite cake recipe.
      My brother’s all live in the Salt Lake Area. We’re down South in Cedar, but I love to visit Salt Lake. I have good friends in Ohio! Watched those Buckeye’s win their bowl game last night!
      I can’t believe you had a neighbor with the name Norene! (Hers was spelled correctly…my parents wanted to torture me. LOL) Thank you for that sweet compliment. It’s not a very common name and when I was younger I wished my parents had given me a different name. As we grow older we appreciate things a whole lot more…like our names!
      I hope you and your family have a WONDERFUL and HAPPY NEW YEAR! Thank you so much for stopping by and visiting with me. I love making new friends! Enjoy the cake!

  82. Rose | 30th Dec 17

    Thanks Norine! I made the cake 2 days before my husband 60th birthday; wrapped it and frozen. Put it on the fridge the night before the party, then still wrapped let on my kitchen bench for couple of hours before preparing some other things then put the frosting and decorated it. Everybody said it was delicious and moist.

    • | 1st Jan 18

      Hi Rose!
      I’m so happy it turned out so great! I hope your husband had a wonderful 60th birthday. Thanks for letting me know what you did and how it turned out. I love hearing from my blog friends. It truly makes my day.
      Have a Wonderful New Year.

  83. Jeanelle | 1st Jan 18

    Hello Norine,

    This recipe produced a wonderful (delicious and moist) cake. I had to use a substitute for the buttermilk and walnuts (peanuts). But the result was just as good.

    You now have a new fan/follower from the beautiful island of JAMAICA! 🙂

    • | 3rd Jan 18

      Hi Jeanelle!
      Thank you so much for sharing with me. I love your nut substitution. It’s always good to hear from a friend who has tried a substitution and liked it. I hope someday I get to come to your beautiful island of Jamaica! That would be a dream come true.
      I’m truly touched you took the time to share with me and I’m even more touched to know I have a new follower/friend from such a beautiful part of our world. Please come back and share with me again!
      Have a wonderful day!
      Happy Nesting!

  84. Ravi | 6th Jan 18

    It’s really looking awesome and so beautiful cake. I have remembered it’s recipes and also bookmarked this site for my party for my next birthday. You have really make a very beautiful and innovative cake. Thank you so much for such a nice work.

    • | 6th Jan 18

      Thank you so much! I hope you enjoyed the cake. I love hearing from my foodie friends and appreciate you stopping by. Have a wonderful day!
      Happy Nesting!

  85. Cherie Cave | 6th Jan 18

    Hi, Norine! I’ve been looking for a good Carrot Cake recipe. Something with lots of chunky goodness in it and yours sounds like it! The comments have been very enlightening and interesting. I absolutely love coconut but my husband hates it and we both love Carrot Cake. How much can you taste the coconut in your recipe? He doesn’t like mayonnaise either but I manage to sneak it into a lot of recipes and he doesn’t have a clue.

    • | 6th Jan 18

      Hi Cherie!
      Okay this is a really hard question for me to answer because I LOVE coconut but the flavors in this cake all blend together so beautifully that I can’t say I pick out the flavor of coconut over the other flavors. However, you can tell it’s in the cake! Just from texture. You could leave it out and sneak in a tsp. of coconut flavoring. lol (Look at me trying to be sneaky with you…lol) It’s such a GREAT Carrot Cake and I know he’d love it. One of my favorite ingredients in this cake is the coconut, but again I love it. So I’m no help to you am I? Sorry.
      I appreciate ya chatting with me and I highly recommend making this cake…with or without coconut. It’s just SO good!
      Have a GREAT weekend!

  86. Morgana | 8th Jan 18

    please, is baking soda same as baking powder? I have only found bicarbonate soda or baking powder I don’t find baking soda. please would you let me know if I can use baking powder?

    • | 8th Jan 18

      Hi Morgana!
      Baking soda and baking powder are different. However, the good news is that Bicarbonate Soda is the SAME thing as baking soda. Hope that helps you out. This is a great cake just be sure not to substitute baking powder for baking soda in any recipe. 😉
      Have a wonderful week! Thanks for stopping by and visiting.

  87. Morgana | 9th Jan 18

    thank you so much for the quick replay. big thanks for sharing the recipe.

    • | 9th Jan 18

      Hi Morgana!
      You are so welcome! Thanks so much for visiting with me! I love making new friends. Have a wonderful day.
      Happy Nesting!

  88. Samantha Retzlaff | 11th Jan 18

    Hi there Norine. I am so excited to try this cake. My son is in 3rd grade and entering a cake for his FFA project and this is the cake he chose. 🙂 We’re going to do a couple of test runs and let some family and friends try the cake so we can be ready when contest day comes around, but judging from the comments, it looks like he picked a winner! We plan to do the 3 layers, but we do have 1 question. If we decide to frost the entire cake, how would you adjust your frosting ingredients? Thanks so much for your help. We can’t wait!

    • | 12th Jan 18

      Hi Samantha!
      Wow! I’m SO honored he chose this cake for his FFA project! I’m sure the judges will LOVE it. This makes a LOT of frosting, but just to be safe…I would make 1 and 1/2 of the frosting to cover an entire cake. Just to be safe. If you have extra you can store it in a container in the refrigerator up to a month. It’s great on cinnamon rolls or you could use it again on one of your test runs!
      I’m SUPER excited to hear how he does. Please let me know! I see a winner in the making! I’d love a picture too!
      Have a GREAT weekend!

  89. Teresa E Wright | 12th Jan 18

    Good Morning
    I have a question for you. I was wondering if I can use a 10- inch bundt pan instead of 3 cake pans?

    • | 12th Jan 18

      Hi Teressa!
      Yes you can use a bundt pan for the cake. However be careful you don’t over fill the pan and have cake batter every where in your oven. I have a feeling that the batter of this recipe is more than a 10 inch can handle. However, you could make a few cupcakes on the side.
      Thanks so much for stopping by and I hope you love this cake as much as I do. I say it all the time…but it really is my favorite. Have a Great Weekend.

  90. Ezra | 12th Jan 18

    Thanks for the recipe. It was a pretty moist cake and it was delicious except for the bitter taste from the baking soda. Am I able to reduce this or will it affect the cake? How much can I reduce it to if so?

    • | 15th Jan 18

      Hi Ezra!
      I’m not sure why you had a bitter taste from the baking soda? I’ve never had that happen? How much baking soda did you add? If you reduce it, it may not rise as well, that’s my only concern. I’ve never had a bitter taste in this cake because of the baking soda. You did only use two teaspoons right? Not Tablespoons. You could possibly substitute Self-Rising Flour for the regular flour and baking soda. I’ve never done it…but I think it would work. If you want to reduce it…I would reduce it to 1 1/2 teaspoons and no more.
      Sorry for the issues with the baking soda.
      Hope you have a GREAT week. Thanks for stopping by.

  91. Grace | 29th Jan 18

    I know I shouldn’t have been surprised but really, the cake really was the best I’ve had! Thanks for the recipe, Norine 🙂

    • | 29th Jan 18

      It’s okay…I’m happy I was able to surprise you! That makes it even better! I really appreciate you stopping by and sharing with me. Hopefully I can surprise ya again real soon!
      Happy Monday!

  92. Melinda Whitaker | 29th Jan 18

    Hi Norine!

    I just made this cake for my husband’s birthday, and….I had a feeling it would be amazing…but he just said something along the lines of…..”This is the cake I want for my birthday for the rest of my life’
    Not bad, not bad!
    There was also a small family birthday party and everyone’s compliments were on repeat! They couldn’t stop swooning!

    • | 30th Jan 18

      Hi Melinda!
      Wowza! That’s quite the compliment. I’m so happy he loved his birthday cake. Nothing worse than bad cake on your special day! lol It truly makes me day when I hear that others love this recipe as much as I do. I made it a week ago. My son-in-law had it for the first time and he was swooning! And he’s hard to impress. lol
      Thanks so much for taking the time to share with me. I hope you have a wonderful week!
      Happy Nesting!

  93. Kate Tan Nacua | 29th Jan 18

    Hello! I made these babies the other day and i am a first time baker. all i can say is that i have never been so proud of myself for making these delicious things. I made then into cupcakes so they are more toddler friendly and it was a hit. Hubby took some at their workplace and it was all praises. I was just wondering if instead of carrots, i can use banana since i have heaps of overipe bananas. would it change the consistency?!? i can never make good banana cupcakes. Thanks Nori. Hope to hear from you.

    • | 30th Jan 18

      Hi Kate!
      I’m so proud of you too! Look at you go mastering this carrot cake! I’m honestly not too sure how the cake would turn out substituting banana’s for the carrots? You could try it. I recently posted a recipe for Banana Crumb Muffins and they are amazing too. I think you’d love them. They’d be a perfect fit for those mountains of ripe banana’s. I’m going to have to work on a banana cake.
      Thanks so much for sharing with me. I always love hearing from readers who have tried a recipe and loved it.
      Have a GREAT day!

  94. Keith Mac | 31st Jan 18


    This cake looks wonderful and I will be making over the weekend… however, I have 3 9″ pans. Reading online, this is a 25% increase over the 8″ you call for in the recipe.

    Can I adjust the ingredients by 25% to make this work with my pans or just use 2 9″?

    Much appreciate your assistance

    • | 31st Jan 18

      Hi Keith!
      Great Question. I just purchased 9″ pans and made this cake without adjusting a thing. It worked out great! The layers are a tad thinner, but in my opinion with a 3 layer cake it works perfectly. I went a little lighter on the frosting between the layers because of the cake layers being a bit thinner, and did the top frosting a little thicker, and my family said it was their favorite so far! Go figure?
      I wouldn’t try to put all the cake batter into two pans. This is a very wet cake batter and I’m concerned if you try to place it all in two pans it will run over and make a huge mess in the bottom of your oven. (Nobody wants to deal with that! lol)
      Hope this was helpful? Thanks so much for stopping by and I hope you love this cake as much as we do! I say it all the time…but it is seriously my most favorite cake of all time!
      Happy Baking!

  95. Yvonne | 31st Jan 18

    Amazing recipe. Thanks so much! Everyone loved it. How long would you recommend for baking cupcakes?

    • | 31st Jan 18

      Hi Yvonne!
      I’m so glad everyone loved this cake! I always love to hear that! I would recommend about 20-25 minutes, but oven temps can vary so be sure to check them. They make wonderful cupcakes. I make this recipe into cupcakes frequently and they are always a huge hit.
      Thanks so much for stopping by and sharing with me. I sincerely appreciate it. Hope you have a GREAT day!
      Happy Nesting!

  96. Ozro Lindsay | 2nd Feb 18

    I have been making this recipe for years. And this is the best carrot cake ever. People always ask me to make this cake mainly for holidays. This is a keeper .

    • | 3rd Feb 18

      Thanks for stopping by and sharing with me. This is just one of those recipes you can’t go wrong with. It’s ALWAYS good. ALWAYS! I’ve been making it for years too and I wouldn’t use any other carrot cake recipe.
      Have a wonderful week. Thanks again for sharing.
      Happy Nesting!

  97. Jacinto | 22nd Feb 18

    Wow! I had always love carrot cake. I never made one myself, and since I live in the city I was paying $5 for a carrot cupcake. I had to do something or I will end up broke. I found this recipe and I bake for the first time my carrot cupcakes. I did the cupcakes because they are size portioned, but I did the jumbo size. Wake up in the morning, a nice cup of coffee and a nice carrot cupcake is delicious. I didn’t add the pineapple because I didn’t want it to be to moist. But I added raisins and it came out super delicious. Thanks for sharing! Now I am a bakeholic!

    • | 23rd Feb 18

      Hooray! A new bakeholic and we saved your budget too! I’m so excited that you love this recipe and start your day off with it! That just makes my day! I love the portion control and how you tailored it to fit your needs. Thank you so much for stopping by! I hope you have a great weekend.

  98. Rosa | 25th Feb 18

    Looks like the carrot cake i used to make ready for it again thank to you Norine it looks beautifully decadent. And healthy takes away the guilt of eating cake another guilty pleasure resolved. I couldnt remember my recipe so thanks cant wait to bake it.

    • | 26th Feb 18

      Hi Rosa!
      I’m so glad I was able to help in some small way. This is the BEST carrot cake recipe. I always love hearing that others have this recipe and love it as much as I do. Thank you for stopping by and visiting with me and sharing. I hope you have a GREAT week!
      Happy Nesting~

  99. Serena | 2nd Mar 18

    I’ve only ever tried to make a carrot cake once before and it was such a total disaster (it wasn’t this one!) it was as if I soaked the whole cake in water. Wouldn’t even come out of the pan without falling apart and liquid going everywhere. I’m so afraid to try it again. Here’s my question-when you say crushed pineapple with liquid do you pour the liquid and all in there or drain and dry the pineapple first? Maybe that was my mistake last time I didn’t drain it and maybe should have?

    • | 2nd Mar 18

      Hi Serena!
      I understand your hesitation. Do not drain the pineapple. I know it is going against everything in you after your first experience, but trust me it will be okay. This is a VERY wet batter. Don’t let that scare you ever. It will be okay. I’ve never had anyone tell me that they’ve had an issue. This is a moist carrot cake and that is what we want. It will come out of the pan and it will be perfect. Enjoy and feel free to contact me. Thanks for stopping by my Nest!

  100. Lynn | 19th Mar 18

    Hi Norine
    Would I be able to use golden raisins in place of the pineapple? I could soak the raisins in the pineapple juice and maybe use 1/2 of the juice in the recipe. My family doesn’t like the texture of the pineapple when they eat it. Weird I know, but they love raisins! Your cake looks delicious and I would certainly eat it with pineapple.
    Thanks in advance

    • | 19th Mar 18

      Hi Lynn!
      Yes you could certainly do that and it would be wonderful with this cake. Honestly I tell people all the time that even my own family didn’t know I used Pineapple in this recipe until I told them. It’s very well disguised. I do understand though when it’s not everyone’s favorite. So just make sure to add a little juice and the raisin and you should be good to go. This is a very wet batter. I warn people of that all the time. So don’t let that scare you when making this recipe.
      Let me know how it turns out! I know it will be fantastic and everyone will love it. Have a Great week and thanks so much for stopping by!
      Happy Nesting!

  101. Susana | 20th Mar 18

    Hello, I’m Susana. I love your recipe, I can do it today, Tuesday for a birthday on Thursday? or should I make it the day of the birthday?

    • | 20th Mar 18

      Hi Susana!
      I hope you got my email? You can make it today and save it for Thursday. This is one of those cakes that gets better when it sits for a day or so. This is a very wet batter so just know that in advance. It bakes beautifully though so no worries. Have a wonderful birthday party. I know everyone will love this cake. Be sure to keep it covered so it doesn’t dry out.
      Happy Nesting!

  102. Mary | 21st Mar 18

    I don’t have buttermilk can I use something instead????

    • | 22nd Mar 18

      Hi Mary!
      Yes you can substitute with milk with vinegar or lemon juice added. For one cup of milk add 1 Tablespoon of Lemon Juice or Vinegar.
      Thanks so much for stopping by. You’ll love this cake!
      Happy Nesting!

  103. Lily | 26th Mar 18

    Hi Norine, I’m going to try baking this for Easter this weekend… is the temperature listed for conventional or fan-forced oven? Thanks!

    • | 27th Mar 18

      Hi Lily!
      The temperature listed is for a conventional oven not a convection oven. I hope that helps you out. This is a GREAT Easter Dessert. I’m making it too! 😉 Happy Easter and thanks so much for stopping by my Nest!

  104. Christine Paolino Bailey | 29th Mar 18

    i found this recipe and I’m going to make the traditional bunny cake with it. you know the one with the two rounds one is the ears and bow tie. Have been making it since my son was little he 14 now and so we have left the chocolate cake and are upgrading it to carrot. I’ll let you know how it goes. a bit nervous because it has been stated its very moist. fingers crossed.

    • | 30th Mar 18

      Hi Christine!
      It is very moist but I think you can make it work. I LOVE the idea! Please send me a picture. I’d love to see it. 😉 Have a wonderful Easter with your family! Thank you so much for stopping by!

  105. Moira Smith | 30th Mar 18

    Not really a comment, but I was noticing in your recipe that there was no baking powder. Is this a mistake? I just wanted to know before I proceeded to make the cake. Thanks.

    • | 30th Mar 18

      Hi Moria!
      It is not a mistake! You are not the first to ask so it’s a perfectly normal question. There is baking soda in the cake but no baking powder. I will give you one warning that everyone always asks about…it is a very “wet” cake mix. Don’t let that scare you. This will truly be the best and most moist carrot cake you have ever made! Have a Wonderful Easter! Thanks so much for visiting my Nest!

  106. Silvia | 30th Mar 18

    Hi! Will be making this cake for my daughters first birthday this Sunday! I do not have a fancy stand mixer, would a hand held electric mixer work fine to make the batter? Or maybe just hand mix with a spatula?
    I’d appreciate your help! Thank you!!

    • | 30th Mar 18

      Hi Silvia!
      You can mix this batter by hand if you want. I have done that many times and it turns out just as good. I always like to warn everyone that this is a very “wet” batter so don’t let that scare you. It turns out beautifully! Happy First Birthday to your sweet daughter! First birthdays are a big deal and I’m so flattered you want to make this cake for her special day!
      Thanks for visiting!
      Happy Easter!

  107. Silvia | 30th Mar 18

    Thank you so much for the help! I tend to over think e-very-thang always! With having said that— do you think one cake layer would come out ‘dryer’ or a little over baked if I place all three cakes in the oven to bake at the same time? Like two on top and one on the bottom rack? Also, I read that you prefer not to ice the sides of the cake —so does your cream cheese frosting make enough icing just for between the layers and the top of the cake. Or do you think I’ll have enough to ice the entire cake with the recipe you listed? Like, did you have left over icing when you iced your cake how you show in the pictures above? Sorry too many questions. I was going to make this cake for Thanksgiving, and that didn’t happen because MIL bought a cake since it was her husbands birthday. I’ve been wanting to bake this cake for so long! It’s finally gonna happen. My boyfriend loves moist cakes and I really do hope he falls in love with this if all turns out well, which I am praying it will! Especially for such a big occasion, as Esmeraldas first birthday! Thank you! I’ll be back if I stumble upon other questions or concerns. And I’ve read your caution about the wet batter in previous comments and I am ready for it! Thank you✨✨

    • | 31st Mar 18

      Hi Silvia,
      No worries. I don’t mind answering questions at all. I always recommend baking on the same rack. If you can get all three on your center rack in your oven that is the best way to bake this cake. Otherwise I recommend doing two and then cooking the last one after. This way they will all be the same consistency. With regards to the frosting, it would be a little tight to try to get enough to do the entire cake so I would do one and a half of the cream cheese frosting. This will give you plenty. Doubled would be WAY to much but halving it again would give you enough “room to play”. I do have a little left over, but I’m not sure if it would be enough to cover the entire cake. Best of Luck…if you have any other questions email me at I tend to reply quicker and I don’t want to leave ya hanging if you have questions. I know your boyfriend will love this cake! It’s really good. I’m making today too on my Instagram stories later on. 😉

      Have fun!

  108. Christine Paolino Bailey | 31st Mar 18

    if you have nonstick pans should you still grease and flour and can i use butter and flour and not crisco?

    • | 31st Mar 18

      Hi Christine!
      I’m sorry I didn’t see this earlier. We’ve been busy having Easter fun at this Nest. I always spray my pans, even my non-stick, with Baker’s Joy baking spray. Just to be sure that the cake will release from the pans. Cooking time for two pans would probably be around 30 minutes. My three layers each took 25 minutes.
      I hope you have a wonderful Easter and that you love the cake! Again…sorry I missed these messages.
      Happy Nesting!

  109. Sondra | 2nd Apr 18

    I served this cake for Easter. It was a huge hit! Soooo delicious! This yummy cake is definitely a make again and again kinda cake!

    • | 2nd Apr 18

      Hi Sondra!
      Hooray!!! I’m so happy you loved this cake! We had it yesterday too and as always…we all loved it! I love that you said this is a make it again, and again…kinda cake! It really is! Hope you had a nice Easter!
      Happy Nesting and Thanks for stopping by and sharing!

  110. Marianne | 2nd Apr 18

    Hi norine,greetings from the Philippines. I would really like to try this recipe for my wedding anniversary but the thing is, we dont have ready made cocout flakes here in in our province. I was just wondering if i can use fresh coconut instead? Or can dessicated coconut be use instead?

    • | 2nd Apr 18

      Hi Marianne!
      I get so excited when I hear from friends in other countries! Coconut Flakes and Dessicated Coconut is basically the same thing. I would recommend using that rather than fresh. I am a little concerned that if you use fresh it may make the cake too “wet”. If you can find dessicated that would be perfect! I hope you love this cake as much as we do. I made it yesterday for Easter. Happy Wedding Anniversary to you and your husband.
      Happy Baking!

  111. Paula Holloway | 2nd Apr 18

    This cake really was phenomenal! And easy to make! My 4-yr-old granddaughter and I made it together for Easter dinner?. Wonderful memory!

    • | 4th Apr 18

      Hi Paula!
      Thanks so much for sharing with me. I love that you made memories with your 4 year old granddaughter making this cake. That just warms my heart. Have a wonderful week and keep making memories! She’ll cherish them forever.
      Happy Nesting!

  112. Stacy Harim | 2nd Apr 18

    Hey there, Your cake was a huge hit at my house for Easter. My dad took a few slices home and I gave the rest to neighbors. One that came for dinner came to see if there was any left and he was so bummed when I told him no. He then offered to pay for the stuff to make another. I made it in 2 layers and added a half tsp of allspice for a little kick. Thanks for posting this. It was amazing.

    • | 4th Apr 18

      Hi Stacy!
      Oh my goodness! That is awesome. Why has no one ever offered to have me make another one? lol I’m so glad that everyone enjoyed this cake. Thank you so much for stopping by and sharing with me. I truly love hearing from friends who have made my recipes! It brightens my day!
      Have a great week!
      Happy Nesting!

  113. Pam | 5th Apr 18

    Hi Norine,
    I was searching for a carrot cake to make for Easter and made your recipe. This is absolutely the most delicious carrot cake ever! My family loved it and can hardly wait for me to make it again. There are some raisin lovers in the group and asked if I would add them in the next time too. If I did that, what quantity do you think I should use? Thanks so much for posting this fantastic recipe.

    • | 5th Apr 18

      Hi Pam!
      I’m so glad that everyone loved this cake! For your “raisin lovers” I suggest golden raisins and I would use 1/2 cup. Maybe a little more. Thank you so much for stopping by and sharing with me. I love hearing from friend who actually make my recipes. It makes my day! Have a GREAT week!
      Happy Nesting!

  114. Strawberry Pineapple Fluff Jello Salad | Norine's Nest | 11th Apr 18

    […] of things lying around that needed to be used up! I had a half a can of crushed pineapple from the Carrot Cake.  A couple handfuls of strawberries left over from the Strawberry spinach salad and there were the […]

  115. Erlene | 15th Apr 18

    This is so good my husband cant stop talking about it to everyone!!! I have always loved Carrot cake and had several pinned, I had to go into my saved pins and delete all but this one so I didn’t accidentally make the wrong one. Seriously the best, thank you!!!

    • | 17th Apr 18

      Hi Erlene!
      Thanks so much for stopping back by and sharing with me. I love hearing that people have enjoyed this carrot cake. It’s one of my favorite desserts! I hope you have a wonderful week and I hope you’ll visit with me again.
      Happy Nesting!

  116. Gail Stewart | 19th Apr 18

    This was hands down the best carrot cake that I have ever made. Thank you Norine for such a lovely contribution. I made it for Easter for my family and it was devoured quickly. I have made many carrot cakes, but this was the best by far.

    • | 20th Apr 18

      Hi Gail!
      Thanks so much. You are so sweet. I’m so glad your family enjoyed this cake for Easter. I made it for Easter too and we gobbled it all up! Thanks so much for stopping by and visiting me. Ya made my day.
      Happy Nesting!

  117. Michelle | 22nd Apr 18

    Hello Norine? Is there any way to substitute the oil with apple ? sauce?
    I have seen that in some other recipes.
    Just wondering if that might work just as well?
    It sounds like such an amazing recipe and I really want to impress my family.
    Thanks for sharing☺️

    • | 23rd Apr 18

      Hi Michelle!
      To answer your question, I have not done that with this recipe. However, I have done it with others and I think it would work okay with this recipe. That said…I think I would do half and half. Most cakes call for some type of oil or “fat”. Just to be safe, I would do half applesauce and half oil. You could try doing all applesauce, but I little concerned about totally omitting the fat content out of this cake.
      I promise if you make this cake you will MORE than impress your family! I don’t think I’ve ever had anyone tell me that this cake disappointed. It’s just one of those classic no-fail recipes.
      Thank you so much for stopping by. Let me know how it goes! I’ll be cheering ya on from the side lines!
      Have a GREAT week.
      Happy Nesting!

  118. Anne Mathew | 3rd May 18

    Hi Norine,
    This carrot cake looks exactly like the carrot cake I want to make- it’s dark, moist and looks super delicious. Thank you so much for sharing it. One question though, can I reduce the sugar in the frosting?

    • | 4th May 18

      Hi Anne!
      Thanks so much for stopping by my Nest! You can reduce the sugar in this recipe and it should be just fine. You may want to reduce the vanilla a tad. I would taste test as you are mixing and see. You may also want to reduce the amount of butter. I’m a little concerned you will end up with a frosting that isn’t as sustainable as this normally is. If that makes sense? It really is a great cake and a delicious frosting! I know you’ll love it.
      Thanks again for visiting.

  119. anna c | 5th May 18


    • | 7th May 18

      Hi Anna!
      This made my day! I’m so glad you enjoyed it. Thanks so much for stopping by. Have a GREAT week!
      Happy Nesting!

  120. Jean Choinard | 8th May 18

    I have made this cake for our monthly birthday cake at our quilting group. Needless to say, it was a big hit. This past Sunday was Missions Sunday at our church, and a week or so ago I got a call from the Missions committee to see if I would make this cake for a silent auction I was honoured to make it, took it in on Sunday and after a roast beef dinner all the bids went in and I was so pleased someone paid $30.00 for it. Of course I put cream cheese icing on it and pecans around the top and some in the middle. It truly is the best Carrot Cake in the world!

    • | 9th May 18

      Hi Jean!

      That’s AWESOME! I loved reading this story and hearing that your carrot cake received such a high bid. All for a good cause. Thank you so much for sharing with me. It truly made my day!

      Happy Nesting,

  121. Claire | 23rd May 18

    Hi Norine. I really fancy doing this recipe but being in the UK we don’t work in cups. Is it possible you could also provide the ingredients list either in lbs and oz or grams please. Many thanks.

    • | 25th May 18

      Hi Claire!
      I’m actually out of my office right now and attending a family funeral so I don’t have the time to do the conversions for you. However, this is my favorite cooking site and they offer a really comprehensive conversion chart that I hope will help you out. Here is the link Thank you so much for stopping by. This is a recipe that I know you will love. Sorry I can’t offer more help at this time. Have a wonderful weekend.
      Happy Nesting!

  122. Leslie Gold | 4th Jun 18

    Can I use a bundt pan to make your cake, if so how long would I cook it?

    • | 4th Jun 18

      Hi Leslie!
      Yes you can use a bundt pan! I’ve had many followers make it in a bundt pan. I think they have said they bake it for 30-35 minutes? I will tell you I’m always apprehensive to give an exact time when changing a recipe because every oven bakes differently. So set your timer for 30 minutes and check it. If it doesn’t bounce back when you gently touch the center…put it back in for another 5-10 minutes and check again. You’re going to LOVE this cake! I’ve never had anyone tell me they didn’t like it!
      Enjoy! Thanks so much for stopping by and I hope you have a GREAT week.
      Happy Nesting!

  123. Lois Delaney | 6th Jun 18

    I prefer to bake in 3″ deep pans. Would this recipe be too much batter for a 3″ x 8″ round cake pan? And how long would I bake it for please?

    • | 6th Jun 18

      Hi Lois!
      I think this recipe would be fine for your pan size. I can’t give you a bake time because I’ve never made them in that size pan. You’ll just have to watch them and when they spring back when gently pushed in the center they are done.
      Hope that helps some. It’s worth watching for though…this truly is the BEST carrot cake.
      Happy Nesting and Thank you for stopping by!

  124. Guam | 4th Jul 18

    Can I make this in a regular 9×13 pan?

    • | 5th Jul 18

      Hi Natasha!
      Yes! You can make this in the a 9 x 13 pan. You want to make sure that you only fill it 2/3 full. This generally makes more than one 9 x 13 pan can hold. Bake for 30-35 minutes. Enjoy! Thanks so much for stopping by!
      Happy Nesting!

  125. Ragni | 10th Jul 18

    I had always wanted to make a carrot cake but had waited long to get a good recipe. I think it was worth the wait. The first time I tried the recipe was when I invited my work friends for lunch. It was a hit. Most colleagues even took some for their wives or husbands. Luckily, there was just enough left for my family to taste. I made 3 layers. Today I am doing it the second time but having 2 layers. Only variation I did this time is I have added 1/2 tsp of allspice and I always half the sugar quantities. The icing is sweet enough and it complements the cake really well. Thank you very much for sharing this wonderful recipe. This is certainly going in my tried and tested collection of recpies which my daughter calls ‘hand me downs’. It’s a keeper!

    • | 11th Jul 18

      Hi Ragni!
      I love the addition of allspice! Thanks so much for stopping by and sharing so many wonderful insights and kind words! I’m always happy to hear that others love this cake as much as we do. I’m honored it is going in the “hand me downs”! That’s the best compliment EVER! Have a great week and thanks again for sharing with me.
      Happy Nesting!

  126. Thess Bayuga | 12th Jul 18

    Hey Norine,,finally i found the best carrot recipe..carrot cake is my favorite cake among others and I cannot wait to try your recipe very soon. But I have a question regarding coconut flakes,,it seems we don’t have that here in Phil’s? Hmmm….is it similar to a disecated coconut …I’m sorry I have no idea what coconut flakes looks alike. Please help me.

    • | 12th Jul 18

      Hi Thess!
      It is exactly the same thing as Disecated coconut. Sorry for the confusion. You will love this cake. I have a lot of friends from all over the world make this cake and they have all loved it. It’s so yummy! I say it all the time, but this really is my very favorite cake!
      Enjoy and thanks so much for stopping by and visiting with me. Have a wonderful week.
      Happy Nesting!

  127. Nonhlanhla | 18th Jul 18

    This is the world’s best carrot cake!!! I have made it over and over again and it always comes out super moist and just yummy!!! People ask me to make it every time we have a function. Thank you so much for the recipe!!!

    • | 18th Jul 18

      You are so welcome! Thank YOU for taking the time to leave a comment and share with me. I absolutely love hearing from friends who have made my recipes and enjoyed them. It brightens my day! I hope you enjoy this cake for years to come with friends and family.
      Have a wonderful week!
      Happy Nesting ~

  128. Pat | 1st Aug 18

    How many cups of butter are needed for the frosting? No quantity is given in recipe. Thanks.

    • | 1st Aug 18

      Hi Pat!
      The frosting recipe is at the bottom of the page hiding, on the recipe card, under the “ads”. Sorry about that. It’s 1/2 cup of softened butter. The cake doesn’t have butter just oil. Sorry that the butter was hiding. Butter should never hide! lol It should always be front and center.
      Thanks so much for stopping by! I hope you have a great week!

  129. Cathy Thompson | 15th Aug 18

    I made this cake today & it is great! However, my carrots turned green. I was initially scared to even try it, until I googled & found this to be a common problem for carrot cake bakers. From what I read, most say that the baking soda ratio must’ve been too high. Do you think that is the issue? Or possibly the fact that I used bagged shredded carrots? Today was a trial run because I’m taking a family a meal tomorrow & wanted to carry this cake but I def need to figure out this issue. Doesn’t look right!! Help please!

    • | 16th Aug 18

      Hi Cathy!
      This has happened to a few other’s that have made this cake. My guess would be that it’s the bagged grated carrots. They use chemicals to help preserve them. I’d try using freshly grated carrots. I’ve never had mine turn green when I grate them myself. The baking soda ratio is fine in this cake. I wouldn’t adjust that as it will affect the texture and height of the cake.
      Sorry it took me a day to respond. I’ve been out of town.
      Thank you so much for taking the time to reach out and for trying this recipe. I know it will be a huge hit. It always is.
      Happy Nesting!

  130. Heather Troy | 30th Aug 18

    Dear Norine, your carrot cake recipe has to be the BEST in the world. I am from New Zealand and love reading your blog and thank you for sharing your fantastic recipes. I was reading a message that Christine wrote on the 28th March 2018 where she was a bit worried about the carrot bunny cake she was making and was a bit concerned that as the cake was very moist .l have made this same cake using your recipe and before I cut out the shape of the bunny l wrapped it in foil and put it in the freezer thawed it out a little then cut out the shapes then decorated it. Thanks again for your wonderful recipes. Heather

    • | 30th Aug 18

      Hi Heather!
      Thank you so much for your sweet words. You made my week! I love your tips for the cake! I really appreciate you sharing it with my followers. I think it will be a great help, not only to Christine, but also others who love this cake and want to use it for shapes, like bunnies. I generally like to freeze my cakes regardless as it helps them retain extra moisture and they are easier to work with.
      Knowing I have wonderful readers, such as yourself, really fills me with such joy! Thank You again for taking the time out of your day to share with me and for visiting my blog!
      Happy Nesting!

  131. Lolita | 26th Sep 18

    Hi Norine,

    For my wedding we had Carrot cake with Coconut and Pineapple and it was the most yumm cake ever. With all the hustle, me and hubs got only a piece and by the time we came back from Honeymoon, it was over 🙁 You have no idea how special this recipe is for me and how happy i am to have found it.. Will be making it as a surprise for my hubs..
    Thank you so very much

    • | 26th Sep 18

      Hi Lolita,
      I just loved hearing this story. Not that you didn’t get to have the cake…that happened to us at our wedding…but, that you found the recipe and can surprise your husband. You’ll both love this recipe. It’s SO good. Truly my all time favorite. Thank you so much for taking the time to let me know how special this recipe is to you. I’m glad I had some small part in making you happy. Let me know how your husband likes it.
      Happy Nesting and Have a Great week!

  132. Ruby | 3rd Oct 18

    Hi Norine, tried your carrot came out really yum..since I am not a great fan of nuts I used raisins instead..the colour of the cake did not come as dark as it because I skipped the walnuts

    • | 3rd Oct 18

      Hi Ruby!
      I’m so glad you enjoyed the cake. It is truly my favorite cake. The walnuts could be one reason why your cake wasn’t as dark as mine. Another reason could be the lighting in my house when I took the photo, how long I baked my cake…maybe my oven bakes hotter…a lot of variables could be the reason for my cake being darker than yours. I had one turn out lighter too? I baked it a little less than the time in the recipe. Still tasted amazing.
      Thanks for stopping by and sharing with me. I hope I’ve helped in some way.
      Have a GREAT week!
      Happy Nesting~

  133. Ruby | 7th Oct 18

    Thanks a ton for your prompt time will try baking a little longer..the taste is out of the world..thank you so much for sharing such a wonderful recipe..May God bless you

  134. Mai | 8th Oct 18

    I tried this today and it was a triumph! Thank you so much for an excellent recipe – this will be going in my collection of trusted favourites

    • | 10th Oct 18

      Hi Mai,
      I’m so glad this cake was a success for you! I love this recipe. It never fails and turns out great for me every time. It’s in my “trusted collection” too. Thank you for taking the time to write and share with me.
      Ya made my day!
      Happy Nesting!

  135. Jieth Simon | 29th Oct 18

    Hi Noreen,

    Good day!

    I am searching for a super moist carrot cake recipe and bumped with yours. Need this tomorrow , you have a coconut flakes as an ingredient, would this be same as desiccated coconut?


    • | 29th Oct 18

      Hi Jieth!

      Yes it is exactly the same thing! Sorry that I didn’t make that clear. This is a VERY moist carrot cake. I think it will be exactly what you are looking for. Enjoy!

      Happy Nesting!

  136. Jieth Simon | 30th Oct 18

    Thanks so much for this recipe Norine…its indeed the BEST….. I normally bake carrot with applesauce but not with piineaaple…frankly its really a blockbuster…. I already secured a copy of this recipe …… God Bless the work of your hands Norine….

  137. Paul Miller | 3rd Nov 18

    Loved it! I used half and half pineapple and mango. Next run will probably be all mango!

    • | 5th Nov 18

      Hi Paul!
      I’m loving the idea of Mango’s rather than the pineapple. I’m going to have to try that! Sounds wonderful. Thanks so much for sharing with us and for stopping by. Hope you have a great week!

  138. Miriam | 6th Nov 18

    Hi!!! For thanksgiving I’m going to make this amazing cake , I’d like three layers but I only have 9” round pan cakes. So my question is I have to make more batter for the 3 9”layers or I stick to the amount of one batter?? I hope you understand my question 😁😁😁

    • | 7th Nov 18

      Hi Miriam!
      I do understand your question. I’m sitting here weighing the options. lol You have two…you could leave it as is and just have thinner layers, but they wouldn’t be horribly thinner. Second option… you could do 1 and half of this recipe, but I wouldn’t double it. That would be too much batter and you’d have a mighty big mess to clean up in your oven. (I may be speaking from experience!) When this cake rises it is less than double the amount in the bottom of the pan. So it won’t rise a huge amount, but doubling the recipe would be too much. I really think if it was me, I would do 1 and 1/2 times the recipe and it should be perfect. Hope that helps?
      If you have extra batter make a few cupcakes. Your frosting amount will be fine as written in the recipe. Your Thanksgiving guests will love this cake! Enjoy and thanks so much for stopping by.
      Happy Nesting!

  139. Christine Holland | 10th Nov 18

    I made this cake recipe as muffins with no icing for my Sunday School Classes. Everyone who tried it loved it. This is truly the best Carrot Cake I have ever had. My only small change was twice the cinnamon as the recipe called for but only because I enjoy cinnamon so much. Thank you for sharing!

    • | 11th Nov 18

      Hi Christine!
      Can I be in your Sunday School Class?! Lucky students! I love the idea of doubling the cinnamon. I love it too. I’ll try that next time. I’m so glad everyone loved the cupcakes/muffins! It’s so nice when we share a treat and it turns out yummy! Thank you so much for stopping by and sharing with me. I sincerely appreciate it. Hope you have a wonderful Sunday!
      Happy Nesting!

  140. Seema | 11th Dec 18

    Hi Norine,

    I am Seema from India. My husband is fond of carrot cake, so for his birthday recently, I baked this carrot cake minus the pineapple. It was absolutely fresh and delicious and loved by my entire family. Next time I am going to include the pineapple as well. The coconut takes the cake to another level itself. It is indeed one of the best carrot cake recipes!

    Thank you so much for sharing this wonderful recipe with us. God Bless.


    • | 11th Dec 18

      Hi Seema!
      I’m so happy to hear that your husband and your family enjoyed this carrot cake! It is truly one of the best recipes for Carrot Cake that I’ve tried. I love this cake with the pineapple and I know you will too. Thanks so much for your sweet comments. It truly means a lot to me when friends write and let me know that they’ve tried a recipe of mine. Sharing my love of cooking is a life long dream come true so hearing from friends as far away as India…well that is just the icing on the “cake”! Hope you have a wonderful week and please stop by and visit again.
      Happy Nesting!

  141. Catherine | 17th Dec 18

    I’m not a pineapple in carrot cake fan so I took a chance and substituted applesauce and it turned out amazing. I also made cupcakes instead. Loved this recipe!

    • | 18th Dec 18

      Hi Catherine!
      Applesauce is the perfect substitution for the non-pineapple loving bakers of this cake! I’ve had several tell me they have done this and it has worked out wonderfully! I love making cupcakes with this recipe! Love the cupcakes! Thanks so much for taking the time to share with me and stop by and visit with me. I always love to hear from fellow baker friends! Hope you have a wonderful Holiday Season!
      Happy Nesting!

  142. MANU K HANANO | 18th Jan 19

    Aloha Norine,
    By request of my daughter for her 30th birthday who loves carrot cake, this was my first attempt to make a carrot cake (baking cakes are not my favorite). It was packed with all the ingredients she liked in it and that is what landed me to your recipe. I was confident in this attempt with easy to follow directions as I stayed the course and followed it to the T as you suggested! I doubled the recipe using two 9X13’s for a double layer. The results were better than I expected. It was Amazing! The cake stood 6″ high, was very moist, the ingredients was well balanced and not super sweet (just as I like it). The cream cheese frosting was a bit sweet (for me but everyone else loved it) however it balanced out with the cake. It also inspired me to get creative so I toasted some coconut shreds and sprinkled it on the frosting and with the extra carrots I carved out little carrots, used parsley leaves for the tops and decorated the edges and along the base. I had fun and will definitely make it again ! Mahalo Nui!

    • | 21st Jan 19

      Hi Manu!
      I loved reading this post! Thank you so much for taking the time to share with me. Look at you be the Rock Star of Carrot Cake baking! Your daughter will always remember you doing this for her! How special. I love how you decorated it with the toasted coconut shreds and carrots! Darling! What a wonderful Mom you are!
      I hope you have a Fantastic week and keep baking!!! You made my day!
      Happy Nesting!

  143. Banana Cake With Cream Cheese Frosting | Norine's Nest | 5th Feb 19

    […] I hope y’all enjoy this Banana Cake as much as we did! You might also like my World’s Best Carrot Cake ! […]

  144. Nicole | 23rd Feb 19

    This recipe is so good! It was my first attempt for carrot walnut and It came out perfectly! Thank you so much for sharing the recipe and tips!
    Happy baking 🙂

    • | 24th Feb 19

      Hi Nicole!
      I’m so glad you liked this recipe! It is truly my very favorite carrot cake and I love that it consistently turns out great every time. I so appreciate you stopping by and sharing with me. It always brightens my day to have friends stop by and share with me. Have a Great week!
      Happy Nesting!

  145. Dawn Phillips | 12th Mar 19

    Hands down BEST carrot cake ever! I cant wait to make it again, it was a huge hit.
    Thanks so much, Dawn

    • | 12th Mar 19

      Hi Dawn!

      Thanks so much for stopping by and sharing this with me! It always makes me so happy when I find out someone else loves this cake recipe as much as I do! In my opinion it is the perfect mix of all the right ingredients! I could make myself sick on this cake…happily sick! lol Have a WONDERFUL week! Thanks again!

  146. Elisa | 27th Mar 19

    I made this cake last night after searching for “best carrot cake.” And this recipe did not let me down! It was sooooo good! I added raisins. I let them soak in a little of the pineapple juice and water while I made the rest of the cake and then added them in after they plumped up some. They were a delicious addition. I also used pecans instead of walnuts bc that’s what I had on hand, yum. I love this cake! Thank you for the recipe:)

    • | 27th Mar 19

      Hi Elisa!
      I love to hear from friends who have made this recipe and loved it as much as I do! I love the idea of soaking the raisins in the pineapple juice. I can just imagine the flavor that added to the cake. Love pecans and have used them also in this recipe. Thank you so much for taking the time to share with me. I hope you have a wonderful week! Now I want carrot cake! lol
      Happy Nesting,

  147. Atlas | 9th Apr 19

    Hi Norine, Atlas here. As I am an amateur baker, may I ask if flaked coconut is the same as shredded coconut? Secondly, can I use golden caster sugar instead of white sugar as mentioned in your recipe? Thirdly, can I make a two layer cake using two 8 inch spring form pan? Hope to hear from you! Thank you!!

    • | 9th Apr 19

      Hi Atlas!
      Flaked and shredded coconut is very much the same things. The only difference is shape. You can use either in this recipe. Shredded is much smaller. You can use golden caster sugar instead of white sugar. It may change the taste slightly because it contains more molasses than refined white sugar. Yes you can do two 8 inch layers. This cake is so good. You will be amazed at how wonderful this cake is and you will wow all your friends and family with this delicious cake.

      Thanks so much for stopping by! Hope you have a GREAT week and have fun baking!

  148. Mary | 25th Apr 19

    Hi Norine!
    Thanks for the excellent recipe!
    I’ve made this cake several times with rave reviews! Over time , I have decreased the sugar to 1 cup in the cake.I use unsweetened flaked coconut ( Bulk Barn) and add 1 cup of golden raisins, and you dont miss the sugar in taste or consistency. Thanks again for sharing this wonderful recipe !!!

    • | 25th Apr 19

      Hi Mary!
      Love your adjustments and may have to try them myself. Love the reduction of sugar. Thank you so much for sharing with me. I love hearing back from readers on this recipe. It never fails to impress guests! I love a recipe I can depend on don’t you?
      Hope you have a GREAT day and a wonderful weekend. Thanks for stopping by!
      Happy Nesting!

  149. Gabriella roeser | 28th Apr 19

    This cake makes everyone go wild!I swear I make this for every holiday, birthday or any party I go to! I am not the greatest cook, but this makes me look like an incredible baker. The pineapple with the juice makes all the difference in how soft this cake is.Thanks for sharing this recipe.

    P.S. My husband and I agreed that this cake is better than our wedding cake. We are carrot cake fanatics.

    All the best,

    • | 30th Apr 19

      Hi Gabby!
      I LOVE this review! Thank you so much for taking the time to share with us! We had carrot cake at our wedding too. Not this recipe…I wish it had been this recipe! I’m sure you are an incredible baker! It’s nice to have a recipe you know you can count on isn’t it! That’s how I feel about this recipe…I know I can make it and it’s going to be amazing and make me look good! 😉
      Thank you for stopping by! You truly made my day!
      Happy Nesting!

  150. Cristal Fonseca | 2nd May 19

    Love this cake so much! First time I made it was a few months ago nd it came out perfectly, I tried making it again today and my frosting came out to Yellowy looking and it tasted soury, can you give me any tips maybe I’m doing something wrong I tried making my frosting again after that and it came out bad still need help plsss!

    • | 2nd May 19

      Hi Cristal!
      Sorry I’m out of town at a conference so I just got this message. I’m not sure why it is turning yellow unless your cream cheese is out of date? That would cause it to be sour. The yellow could be from adding vanilla. However, the sour flavor would be from dairy being out of code. There really shouldn’t be any other reason…wait…what about the butter you used? Was it maybe old? Had it been frozen then thawed? Those are really the only reasons I can think of. I hope this helps and again I’m so sorry I’m late getting back to you.
      Let me know if I can do anything else.

  151. World's Best Vanilla Cake Recipe | Norine's Nest | 8th May 19

    […] World’s Best Carrot Cake with Cream Cheese Frosting […]

  152. Rey | 12th Jun 19

    Have you tried baking this in a convection oven? If so, will same temperature and time apply?

    • | 13th Jun 19

      Hi Rey!
      I have not made this in my convection oven yet. So I can’t tell you if there are any temperature time applications. So sorry.

  153. Lisa Ramsey | 14th Jun 19

    Hi Norine
    I’m in the UK so I converted all the measurements into Fluid ozs and Ozs according to google but my cake mixture is not that wet. I’m wondering if you are able to convert into those measurements so I can double check what I have done wrong. Many thanks

    • | 14th Jun 19

      Hi Lisa!
      Let’s see if what I have comes close to what you have. I will note that there is a big difference in ounces regarding a US Pint vs a UK Pint. So that has me wondering if there was a conversion chart issue? Here is what I have…
      3/4 cup of buttermilk is 180 ml
      3/4 cup of oil is 180 ml
      1 1/2 cup of sugar is 337.5 grams
      2 teaspoons vanilla is 10 ml
      2 teaspoons cinnamon is 2.3 grams
      2 teaspoons baking soda is 8 grams
      1/4 tsp salt 1.42 grams
      2 cups of flour is 250 grams
      2 cups grated carrots…this one I’m not 100% sure? 100 grams
      1 cup grated coconut is 50 grams
      8 oz pineapple is 225 grams
      1 cup chopped walnuts is 125 grams

      These measurements come from several different conversion charts so I’m not sure. Did you drain the pineapple? You don’t want to drain the pineapple…include some of the juices. Other than that I’m not sure. How did it turn out? I’m so sorry for the confusion.
      Happy Nesting!

  154. Alexandria | 15th Jun 19

    Hi Norine,

    Have your ever done this recipe in a Bundt pan? Was wondering if the baking time would have to be adjusted?

    • | 16th Jun 19

      Hi Alexandria!
      I personally have not done it in a bundt pan, BUT many others have! They tell me it works out great! If I remember they said the cook time was a little longer because of the thickness of the bundt cake. I wish I could give you an exact time…I would just caution to set the timer for 30 minutes and check it to see if it needs longer. Sorry I can’t be of more help. I know the cupcakes take about 18 minutes. I would assume a bundt would be about 40 minutes? However, don’t hold me to that.
      Thanks so much for stopping by and I hope you have a great weekend and enjoy the cake.

  155. Rachel H | 2nd Nov 19

    Made this for a 58th anniversary party and it was a huge hit! First time ever making carrot cake from scratch and it was a WIN!

    • | 4th Nov 19

      Hi Rachel!
      Thank you so much for stopping by and sharing with me. A 58th Anniversary!!! Congratulations to the wonderful couple and I hope they loved this cake you made for them. Such a wonderful gift to give. You’re a pro now and will get asked to make it all the time.
      Have a GREAT week!
      Happy Nesting!

  156. Madge | 7th Nov 19

    Hi! Would the cake be any different if I do not put coconut flakes? What can I use as replecement for it? Thank you.

    • | 7th Nov 19

      Hi Madge!
      You can omit the coconut flakes if you don’t like them. Several have left it out without any issues. Hope that helps you out.
      Enjoy this cake! It’s really good!
      Happy Nesting!

  157. Laura A Brown | 1st Dec 19

    This is by far the best carrot cake recipe ever. I entered an Icing on the Cake competition and won 2nd place using this recipe. The 1st place winner had her cake garnished with cute pumpkins and ribbons and won by one point. My delicious carrot cake was the first to recipe the cake plate and was definitely the People’s Choice. Thanks, again for sharing this delicious recipe.

    • | 3rd Dec 19

      Hi Laura!
      How exciting! I’m so happy for you…garnish is highly overrated…I’d go for taste every time! I want to thank you for taking the time to share this with me. It means so much to me when my busy followers take the time out of their lives to share. I hope you had a wonderful Thanksgiving and have a fantastic Christmas!
      Happy Nesting!

  158. Steve Cosby | 8th Dec 19

    I often traveled for work and I would always stop at this place that sold great carrot cake and coffee. I asked the owner many times for the recipe but he kept saying no so on one of my stops I said ok I will pay you for the recipe and he still said no. After a few more stops he ageeded to sell me the recipe for $100 and so I brought it and being in the building trades I ended up building him 2 cafes in the bay area of California. ( I made back way more than my investment for the recipe) I have entered my cake in many fairs and have always won blue ribbons. Well it turns out that your recipe fits too a T of the one I paid $100 for. lol The only things I have changed is I bake in 10″X2″ pans and I make 3 layers also I put in 2 cups of walnuts along with adding orange extract and zest to the frosting. But I think the biggest change is that I slow bake a whole pineapple in the oven and scoop it out and then add it to the mix.. I am now 71 years old and still enjoy baking

    • | 10th Dec 19

      Hi Steve!
      Thank you SO much for taking the time to share this story with me. I LOVED this story! I honestly do not claim this recipe as my own, I adapted it from a recipe I found on another website, but it is my “go to” favorite cake recipe! I am so in awe that you slow bake your own pineapple. Now I need to try it! The orange zest…another great addition! I can certainly see why you have won many ribbons for this cake. I sincerely appreciate you taking the time to share this story with me. I personally think you got a bargain price for this recipe! 😉
      Happy Holidays!

  159. Steve Cosby | 10th Dec 19

    Hi Norine,
    True buying the recipe opened the doors for the contracts of building his cafe’s. The pineapple is slow baked at 125 for 3 hours. It almost turne into candy. Also make sure you use buttermilk for rich flavor. Thank you for answering my comment and Merry Christmas to you and your loved ones.

    • | 12th Dec 19

      Hi Steve!
      Thank you for letting me know how you bake that pineapple! You must have been catching my brain waves because I really wanted to know how you did that! I hope you and your family have a VERY Merry Christmas and a Happy New Year!

  160. Erlene Bennett | 2nd Jan 20

    I make this every year, sometimes twice, since I found this recipe. My husband and I will have a piece with every meal until it is gone. It is the only cake that every piece is eaten. It is truly the best.Thank you so much

    • | 6th Jan 20

      Hi Erlene!
      I love when friends stop by and share how much they enjoy this cake. It’s one of my very favorite desserts! It never goes wrong and it is always a hit. Thanks so much for taking the time share with me…have a slice for me!
      Happy Nesting!

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