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!
Norine,
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?
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
Hi Norine, one last question! Cake flour. Doable with this recipe? If so, any alteration to the recipe if using it?
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
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.
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
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.
Thanks
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
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!
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. 🙂
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!
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.
@Bobbie, WOW, no need to RUDE over the size of a print. Simply say THANK YOU for the recipe. A lil kindness goes a long way.
Jenne
@Bobbie, Maybe be appreciative for a fantastic recipe and BE KIND! 🙂
Thank you Darren! I sincerely appreciate this comment! I work really hard to provide great recipes that have been tested and tried out numerous times before I publish them. I realize I can’t please everyone all the time, but I do try! Kindness is ALWAYS appreciated! Have a wonderful week!
Norine
@Jmlinares,
I was thinking the same thing. You also have options on just printing off whatever pages you want, so just print the recipe and not the picture. That was a rude comment she made…geesh .
@Bobbie, How ridiculous and rude, if you know how to use a printer you probably know that you can pick the pages you want to print. Next time pick up a pen and write down the receipt.
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?
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 🙂
@[email protected],
What about raisins instead of coconut?
Hi! You can certainly do that! This is a really forgiving recipe when it comes to omitting the coconut. Enjoy!
Happy Nesting and Happy Baking!
Norine
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 ??
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!
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!
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!
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! ?