Comments on: World’s Best Carrot Cake

By: norine@norinesnest.com

norine@norinesnest.com — Mon, 06 Apr 2026 20:25:29 +0000

In reply to Maddie.

Hi Maddie,
Sorry I’m late responding. I have made this recipe into cupcakes and got between 32-36 cupcakes. It makes the BEST cupcakes.
Hope you had a wonderful Easter. Thanks for stopping by and thank you for the great review.
Norine

By: norine@norinesnest.com

norine@norinesnest.com — Mon, 06 Apr 2026 20:23:17 +0000

In reply to Jessica.

Hi Jessica,
It will change the texture of the cake as the chopped walnuts add texture, but it will still be delicious! Bake time will be reduced by about 5 minutes. I always strongly encourage checking these cakes as they can bake very quickly and every oven is different.
Thanks for stopping by.
Norine

By: Jessica

Jessica — Sat, 04 Apr 2026 19:17:44 +0000

If I omit the walnuts, would that change the texture of the cake and will it need to be baked longer as well?

By: Maddie

Maddie — Tue, 31 Mar 2026 22:12:04 +0000

I’ve used this recipe for years and my family loves it! I want to try to make it into cupcakes for this Easter. How many cupcakes does one batch make?

Thank you

By: norine@norinesnest.com

norine@norinesnest.com — Tue, 31 Mar 2026 17:31:25 +0000

In reply to MaureenFlorer.

Hi Maureen!
First and foremost, THANK YOU for the love you’ve shown to this recipe! It is my very favorite recipe and it brings me great joy that your family loves it as much as mine does. Second, and the “Good News” is that I have made this cake and frozen it and it works beautifully! I bake the layers, allow them to cool completely, wrap tight in saran wrap, and freeze on a flat surface. I like to place mine on cookie sheets until frozen. I frost the cake frozen simply because the layers are easier to work with. If it is even possible, freezing the cakes makes them retain more moisture and the cake is even more amazing. I’ve done this with cupcakes as well using this recipe. Hope this helps and I wish you and your family a wonderful Easter and Spring! Thanks again for your wonderful comments and support.

Happy Nesting,
Norine

By: MaureenFlorer

MaureenFlorer — Tue, 31 Mar 2026 16:04:40 +0000

Hello! There are not enough STARS! Thanks to you and this amazing recipe, I have become the Norine’s Nest Carrot Cake baker for each and every family event 🙂 It is always the dessert that everyone has on their plate, no matter what else is on the table.
This Easter, I am a bit of a bind as I am singing at church Thursday, Friday, Saturday and Sunday (twice each day/evening), I teach full time, and I am hosting Easter dinner. Going without your carrot cake is a non-starter.
Has anyone ever had success freezing the 3 layers for a few days?
Are there any other make-ahead ideas?
Thank you so much. Happy Spring holidays to all.

By: norine@norinesnest.com

norine@norinesnest.com — Mon, 09 Mar 2026 18:46:07 +0000

In reply to Kathy.

Hi Kathy!
I sincerely apologize for my delayed response! I’ve been down sick and just got back into the office. You can make this recipe in loaf pans. I have to tell you, this carrot cake recipe has been made in bundt pans, cupcakes, loaf pans, and more. It is the most flexible cake you will ever make AND the MOST delicious! You will need to adjust your bake times slightly, but just watch the cakes because they do bake rather quickly.
Enjoy,
Norine

By: Kathy

Kathy — Sun, 01 Mar 2026 20:30:42 +0000

Hi,
Can you make this into loaf pans?
Thanks,
Kathy

By: norine@norinesnest.com

norine@norinesnest.com — Thu, 15 Jan 2026 18:44:44 +0000

In reply to Monique.

Hi Monique,
I would just omit the coconut if you don’t like it. I think the cake will be fine. Hope this helps.
Norine

By: Monique

Monique — Thu, 15 Jan 2026 16:25:17 +0000

Don’t like sweetened flaked coconut can I replace it with something else? Maybe more walnuts..