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!
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
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!
~Norine
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!
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!
~Norine
How many cups of butter are needed for the frosting? No quantity is given in recipe. Thanks.
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!
~Norine
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!!!
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 ~
Norine
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.
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!
~Norine
Hi
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!
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!
~Norine
Can I make this in a regular 9×13 pan?
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!
~Norine
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?
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!
~Norine
Can I use a bundt pan to make your cake, if so how long would I cook it?
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!
~Norine
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.
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 http://dish.allrecipes.com/cup-to-gram-conversions/ 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!
~Norine