World’s Best Carrot Cake
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 eyesight should be back to normal!
I’m obsessed with this carrot cake recipe! It truly is the “World’s Best Carrot Cake”! That is no exaggeration. This recipe ALWAYS receives rave reviews! (It makes me look good!)
It’s the perfect balance of everything I love! This cake is bursting with flavor and ultra moist, but not overly sweet like some traditional carrot cakes.
How To Make The World’s BEST Carrot Cake
First you are going to place your wet ingredients into the mixer and blend.
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 spatulas. (It’s a nightmare you don’t wanna live through! Trust me!) Place your cake pan up against your cake plate and invert.
Use your favorite cream cheese recipe (I’ll include mine… I promise) Frost the tops of each cake layer.
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 is so beautiful on its own! It doesn’t need all that “Froufrou”! (I hate my kitchen table and am re-doing it soon!!! Just in case you were wondering.)
I do think it deserves a moment of silence…. ticktock…tick-tock….
Okay… enough of that! Let’s get to the good part…the eatin’! Ooooh…so super moist and so yummy! Makes eatin’ your veggies a divine pleasure!
One bite, and you can feel yourself start to elevate to new heights! (I said “heights” not “weight”! This cake has fruit and veggies it cancels out all calories!… You’re Welcome! Lol)
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!)
Here are some other great Cake Recipes
- Banana Cake with Cream Cheese Frosting
- The Best Dark Chocolate Cake with Creamy Chocolate Buttercream
- Cake Mix Cinnamon Coffee Cake
- Best Vanilla Cake with Special Buttercream frosting
- Pumpkin Cake with Cream Cheese frosting
- Best Pound Cake Recipe from Julia’s Simply Southern
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’!
World’s Best Carrot Cake
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
- 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.
- In your mixer bowl, combine eggs, buttermilk, oil, sugar and vanilla. mix well.
- Add in your flour, baking soda, salt, and cinnamon. Mix till well blended.
- Next add your carrots, coconut, crushed pineapple with juice and chopped walnuts. Mix till just blended.
- 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.
- Allow to cool in cake pans. Invert onto cake plate and frost each layer.
Cream Cheese Frosting
- 1/2 cup butter (softened)
- 8 oz. cream cheese (softened)
- 1 tsp vanilla extract
- 1 lb. powdered sugar
- Beat the butter and cream cheese until nice and fluffy. Add in the vanilla and sifted powdered sugar and beat until nice and smooth. Test the consistency of the frosting. Too thin? Add powdered sugar 2 Tablespoons at a time. Too thick? Add a teaspoon of milk at a time.
Nutrition
Meet The Author
Hi! I'm Norine, the cook, baker, and recipe creator behind Norine's Nest. I love sharing and creating recipes that invite family, friends, and neighbors to gather around the dinner table. Sharing good food and creating memories with those we love brings me happiness. Thanks for stopping by my Nest!
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…..it has a stronger flavor. Lastly, I used coconut oil instead of vegetable oil. Thanks so much for recipe:). My mom loved it!!!!!
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! 🙂
@[email protected],
I accidentally forgot to add the sugar and the cake was amazing. I made it for my mother’s in-law bday party. Everybody loves it. I am making again for her bday This year. It was requested for many. Thank you for the recipe.
Hi Claudia!
I’m so glad you liked this cake! I’m even happier to hear it turned out even with the missing sugar! Think of all the calories you saved yourself!!! Happy Birthday to your Mother-in-law! Thank you for stopping by and sharing. Nothing makes me happier than to hear a recipe I’ve shared has become part of the “family” requests! Have a very Merry Christmas.
Love,
Norine
I think I am going to make this and reduce sugar. Do you think I could reduce it by half??
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! 🙂
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 🙂
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! 🙂
This carrot cake is amazing! Moist, delicious, makes you want to eat a slice…or two! The frosting is also spot on!
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!
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!
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!
OMG my husband’s favorite and I have a competitive dessert contest in February. Hope this wins, thanks!
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! 😉
Hi! Do use unsweetened coconut flakes? Thanks!
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!!! 😉
Norine-how many cups is one pound of icing sugar
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!
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 😉
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!
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
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