Skip to Content

World’s Best Carrot Cake

Sharing is caring!

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

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

I felt like I needed to add more veggies to my diet so I made my favorite carrot cake! Ummm…Heck yeah! I’m happy to report that about three more slices of this baby and my eye sight should be back to normal!

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

I’m obsessed with this carrot cake recipe! It truly is the “World’s Best Carrot Cake”! That is no exaggeration. This recipe ALWAYS receives rave reviews! (It makes me look good!)

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

How To Make The World’s BEST Carrot Cake

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

wet ingredients in mixing bowl of mixer

Next add your dry ingredients and mix.

Cry ingredients for Carrot Cake

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

carrots, nuts, pineapple, and coconut

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

Grease and flour three 8 inch cake pans, or you can do two 8-9  inch cake pans too. I wanted a three layer cake with thinner layers because I love how this cake looks with three layers. It’s a personal choice and totally up to you!

Tip: I only had two cake pans so I baked two, and then did the third after the first one had slightly cooled and I could invert it onto my cake plate.

carrot-cake-batter

Once you have baked your cakes  in a 350 degree oven for about 30-40 minutes, place on a cooling rack and allow them to completely cool in the pans!

cakes cooking on rack

The reason for this… remember how I said this cake is “moist”…it’s really moist! I placed mine face down on a cooling rack the first time, and had to carefully lift mine with two spatula’s. (It’s a nightmare you don’t wanna live through! Trust me!) Place your cake pan up against your cake plate and invert.

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

carrot-cake-4

I love that this cake is only frosted between the layers. You could go around the outside if you really want to, but Mars and I are not huge frosting fans so this method of just frosting in between the layers and on top is perfect for us.

I don’t do a ton of frosting either, just a nice medium layer. Again this is a personal choice. You can do whatever floats your boat! (Don’t take all your baking advice from me! lol  I’m the lady eating cake to get her vegetable count in!) (wink, wink)

carrot-cake-5

Here is the finished cake. I didn’t go all fancy with piping frosting around the edges or adding any garnish. I really believe sometimes more is just that…more! Not necessarily better.

This cake so beautiful on it’s own! It doesn’t need all that “Froufrou”! (I hate my kitchen table and am re-doing it soon!!! Just in case you were wondering.)

cake on cake stand

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

Okay… enough of that! Let’s get to the good part…the eatin’! Ooooh…so super moist and so yummy! Makes eatin’ your veggies a divine pleasure!

One bite and you can feel yourself start to elevate to new heights! (I said “heights” not “weight”! This cake has fruit and veggies it cancels out all calories!… Your Welcome! lol)

Slice of carrot cake on plate

Frequently Asked Questions About Carrot Cake

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

I made this for dessert the other night and my kids… who both told me they don’t usually like carrot cake…loved it! Mars who has always “Passed” on my carrot cake asked for a slice and then proceeded to “ewww and ahhhh” and ask me why he’s never tried it before? (Mmmmm…That’s a question only the other martians can answer! Us Venusians eat any carb covered in frosting!)

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

The printable recipe is located below.

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

 Have a GREAT day! Happy Veggie Eatin’!

Photo of Norine and her signature.
Yield: 12-16 servings

World’s Best Carrot Cake

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

This recipe makes a fabulous and moist carrot cake. Five stars all the way! I always get rave reviews whenever I serve this cake! It makes amazing cupcakes too!

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

Ingredients

  • 3 eggs
  • 3/4 cup buttermilk
  • 3/4 cup vegetable oil
  • 1 1/2 cups white sugar
  • 2 teaspoons vanilla extract
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon salt
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 cups shredded carrots
  • 1 cup flaked coconut
  • 1 (8 ounce) can crushed pineapple with juice
  • 1 cup chopped walnuts

Instructions

  1. Preheat oven to 350 degrees. Grease and flour two or three 8 inch pans, depending on if you are doing a two layer or three layer cake. You can make either two thicker 8 inch cakes or three thinner layers. It's up to you and the desired look you're trying to achieve.
  2. In your mixer bowl, combine eggs, buttermilk, oil, sugar and vanilla. mix well.
  3. Add in your flour, baking soda, salt, and cinnamon. Mix till well blended.
  4. Next add your carrots, coconut, crushed pineapple with juice and chopped walnuts. Mix till just blended.
  5. Pour into prepared 8 inch cake rounds, bake at 350 degrees for 35 minutes. Check to see if done. If finger lightly pressed in center bounces back it is done.
  6. Allow to cool in cake pans. Invert onto cake plate and frost each layer.

Cream Cheese Frosting

  1. 1/2 cup butter (softened)
  2. 8 oz. cream cheese (softened)
  3. 1 tsp vanilla extract
  4. 1 lb. powdered sugar
  5. Beat the butter and cream cheese until nice and fluffy. Add in the vanilla and sifted powdered sugar and beat until nice and smooth. Test the consistency of the frosting. Too thin? Add powdered sugar 2 Tablespoons at a time. Too thick? Add a teaspoon of milk at a time.

Sharing is caring!

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

Lisa

Monday 17th of January 2022

My adult son asks for this cake every January for his birthday and I’m happy to make it because I love it too! I’ll be making it again for Easter. Thanks Norine!

norine@norinesnest.com

Thursday 20th of January 2022

Hi Lisa! This makes my heart happy! I'm so glad your son likes this recipe. I love to make this cake for Easter too. Hope your son had a wonderful birthday! Thanks for stopping by and sharing. Norine

Sofia

Saturday 18th of December 2021

Hi do you think i can make this recipe in a bundt cake pan if so how long do you think I should leave it in the oven?

norine@norinesnest.com

Thursday 23rd of December 2021

Hi Sofia! Sorry for my late response. I've been out of my office recovering from some health issues. You can make this into a bundt cake. Bake time might be a little longer as the cake is thicker. I'd add about 10 minutes to the cook time. Hope this helps for the future. Have a Merry Christmas. Norine

JT

Thursday 16th of December 2021

There is a little coffee shop in San Bernardino that does everything on their menu just plain good. From time to time they have carrot cake and we were lucky enough to get some once. It was absolutely the best carrot cake we'd had ever had, hands down. I say we, my girlfriend and I. Suffice to say the woman who made those cakes doesn't do it all the time and I haven't been able to get some for at least a couple of years now.

I was sent this recipe by her mother who thought it looked good and had NO raisins. I made this cake this evening, along with the frosting. I have not even cut into it yet but the taste of the batter alone was just, :chef's kiss:. You're right, I can eat the frosting with a spoon as is and not feel like I need to go to the dentist and repent.

All of this to say, mine looks exactly like your picture and I'll leave you in suspense for the final tasting. Because food is subjective, that's why. If you like carrot cake, give this one a try and I hope it gives you the same feeling it gave me making just making it. Just writing a comment on a website recipe should tell you enough. Try it!

Cheers, JT

norine@norinesnest.com

Thursday 23rd of December 2021

Hi JT! Don't keep me in suspense!!! Did it meet all your expectations? I'm dying to know! I'm fairly confident it did, as this is truly the BEST carrot cake recipe...in my ever so humble opinion! I can't wait to hear back from you! Thank you for taking the time to share with us. You made my day! Norine

Stephanie

Thursday 11th of November 2021

I have made this for my husband’s birthday for the past 4 years and it’s always a favourite! By far the best carrot cake recipe out there. We aren’t fans of coconut and took the suggestion to use 1/4 cup extra flour and walnuts and it turns out perfect every time!

Jaimie

Monday 1st of November 2021

I make this frequently ppl at work thought I bought it from a cake place no I made it and it’s amazing today I’m going to try and make cupcakes I think they get eaten quicker thank you for sharing this amazing recipe

norine@norinesnest.com

Tuesday 2nd of November 2021

Hi Jaimie! I want to be a co-worker of yours! How lucky are they?!!! I love making cupcakes with this recipe! I've made hundreds of them. They work really well for parties and...co-workers! ;) Thank YOU for stopping by and sharing. I hope you'll come back and visit again. Tell your friends how lucky I think they are to have you as their associate! Happy Nesting! Norine

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

Skip to Recipe