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 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
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.
~Norine
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
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!
~Norine
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?
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~
Norine
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 ?
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 ~
Norine
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
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!
~Norine
Hi!
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!
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!
~Norine
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.
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!
Norine
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.
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!
~Norine
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!
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!
~Norine
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 !!!!