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.

World's best carrot cake on cake stand with a slice on a plate in front

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

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’!

Yield: 16 servings

World’s Best Carrot Cake

Name: World’s Best Carrot Cake
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 16
Cuisine: American
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

This recipe makes a fabulous and moist carrot cake. Five stars all the way! I always get rave reviews whenever I serve this cake! It makes amazing cupcakes too!

Prep Time 20 minutes

Cook Time 40 minutes

Total Time 1 hour

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 Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 328Total Fat: 18gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 35mgSodium: 251mgCarbohydrates: 39gFiber: 2gSugar: 24gProtein: 5g

Meet The Author

Photo Credit: Jenelle Lacy Photography

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!

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Leonard

Wednesday 11th of December 2024

I rarely, RARELY, leave comments on anything, however, I owe it to Norine and this fantastic community whose suggestions have guided my baking process. First off, my parents absolutely LOVE CC and one of their favorite CC bakeries recently closed. I made this recipe for them and they say it's the best they've ever had. I had tasted the CC from their favorite bakery and it came pretty close to this recipe, but not close enough! I made this CC for my dad's birthday and his best friend, who absolutely HATES raisins, tried the CC to be polite. He wound up having seconds AND taking some home. I've had 3 different people who hate raisins (wife included), tell me they LOVE the cake with raisins and all. I've read so many helpful comments that helped me tune this recipe to MY liking, and as difficult as it is to reveal my own additions after MANY trials, I'd like to break the "secret recipe" culture and share my journey with this wonderful community.

Here goes:

CARROT CAKE ALTERATIONS:

- ADD 1/2 cup raisins. Pre-soak in rum and pineapple juice (Optional: add vanilla bean seed pod - see frosting alteration below). Helps with flavor and unsoaked raisins will pull moisture from batter. When ready to use, drain juice and add to batter. - Reduce oil by 1/8th cup, and ADD 1/8th cup of melted cocoa butter - ADD 1/4 tsp Almond Extract to add lighter, floral notes of nuttiness. - ADD 1/4 tsp Allspice (or an 1/8th tsp clove powder if you don't have allspice). Really adds complexity to the spice profile and allows it to sit on the tongue for a second longer. - Lightly toast the coconut flakes in a skillet.

CREAM CHEESE FROSTING ALTERATIONS:

- Double the frosting recipe to have enough to add between layers AND fully cover the outside of cake. - ADD 1/4 - 1/2 cup toasted flakes to sprinkle on and around frosted cake. - Replace half of the cream cheese with Neufchatel cream cheese. Although, Neufchatel has less fat, it adds a wonderful tartness to the frosting. The frosting may be slightly thinner, but I haven't noticed any downsides; it's easy to spread and won't melt off at room temp. - Remove 1/2 of the vanilla extract and add fresh vanilla bean seeds from one vanilla bean pod. After scraping the seeds to add to the frosting, chop the vanilla bean into 1 inch lengths and add to the rum/pineapple mixture the raisins are soaking in. - Use full-fat unsalted butter (e.g. Kerrygold). Not an alteration but definitely makes a world of difference to the flavor of the frosting.

Thanks again, Norine!

[email protected]

Thursday 12th of December 2024

Hi Leonard! Thank you SO much for taking the time, especially at this busy time of year, to share with all of us "secrets"! I love the idea of soaking the raisin's in rum and pineapple juice. The addition of Allspice is also another winner in my book! You have truly elevated this recipe in so many ways! I love your frosting alterations as well. Can't wait to try your suggestions. Thank you again for sharing, I'm so glad this recipe has brought joy to so many! Especially your parents. I think it is wonderful you made this for your Dad's birthday. I'm honored. Have a wonderful Holiday Season! Happy Baking! Norine

Bennita

Friday 29th of November 2024

It is the best carrot cake! Absolutely a family favorite!

Wednesday 4th of December 2024

Hi Bennita! I'm SO glad you like this recipe! It is one of my all time favorite cake recipes and so easy to work with. Have a wonderful Christmas and a Happy New Year! Norine

Roxanne Chesnutt

Monday 25th of November 2024

World’s Best Carrot Cake Tasted great but it was so crumbly that the frosting was filled with cake crumbs. How would I avoid this happening?

Tuesday 26th of November 2024

Hi Roxanne, I recommend chilling the cakes after they cool. Wrap them in plastic wrap and chill for several hours then frost the cake. That should help with the crumb issue. Thanks for stopping by and we're so glad you enjoyed this cake. Happy Thanksgiving, Norine

Carolyn Herrera

Sunday 3rd of November 2024

Would it bake ok as a sheet cake and tripling the recipe? I’ve made this several times as a layered cake but want to serve this at a baby shower for40 guest

Monday 4th of November 2024

Hi Carolyn! Yes! It works beautifully! I've made this as a sheet cake, cupcakes, and a bundt cake. They all work marvelously well. Just watch your cook times. Thanks for stopping by! Hope you have a wonderful baby shower! Norine

Brenda

Monday 28th of October 2024

Hi Norine. I made a carrot cake out of spice cake mix. Let’s just say it was OK but not great. The carrots were still crunchy. My friend and our Bible Study loves carrot cake! I’m going to make this for her and I will let you know how it turns out. Reading the other comments I know it’s going to be yummy! I’ll let you know.

Hi Brenda! I'm curious how your friend liked this cake? So sweet of you to make her, her favorite cake for her birthday! Norine