Print

World’s Best Carrot Cake Recipe

Print Recipe

★★★★★

5 from 725 reviews

This World’s Best Carrot Cake is a moist, flavorful cake loaded with shredded carrots, coconut, pineapple, and walnuts. It features a perfect balance of spices and a luscious cream cheese frosting, making it an irresistible classic dessert for any occasion.

Ingredients

Scale

Cake

  • 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 sweetened flaked coconut
  • 1 (8 ounce) can crushed pineapple with juice
  • 1 cup chopped walnuts

Cream Cheese Frosting

  • 1/2 cup butter, softened
  • 8 ounces cream cheese, softened
  • 1 teaspoon vanilla extract
  • 1 pound powdered sugar
  • Milk (optional, to adjust consistency)

Instructions

  1. Preheat and Prepare Pans: Preheat the oven to 350°F (175°C). Grease and flour two or three 8-inch cake pans, depending on your desired number of layers and cake thickness.
  2. Mix Wet Ingredients: In a large mixing bowl, combine the eggs, buttermilk, vegetable oil, white sugar, and vanilla extract. Mix thoroughly until well combined.
  3. Add Dry Ingredients: Add the all-purpose flour, baking soda, salt, and ground cinnamon to the wet mixture. Mix until the ingredients are just blended and a smooth batter forms.
  4. Incorporate Carrots and Mix-ins: Fold in the shredded carrots, sweetened flaked coconut, crushed pineapple with juice, and chopped walnuts. Mix gently until all ingredients are evenly distributed without overmixing.
  5. Pour Batter and Bake: Divide the batter evenly among the prepared cake pans. Bake at 350°F for approximately 35 minutes, or until a toothpick inserted into the center comes out clean and the cake springs back when lightly pressed.
  6. Cool the Cakes: Allow the cakes to cool in the pans for about 10-15 minutes. Then invert them onto a cooling rack or cake plate to cool completely before frosting.
  7. Prepare Cream Cheese Frosting: Beat the softened butter and cream cheese together until fluffy. Add vanilla extract and sifted powdered sugar gradually, beating until the frosting is smooth and creamy. Adjust the consistency by adding powdered sugar or a teaspoon of milk as needed.
  8. Assemble and Frost: Once the cake layers are completely cool, frost each layer with the cream cheese frosting and stack them to form the complete cake. Finish frosting the top and sides of the cake as desired.

Notes

  • You can use two layers for a thicker cake or three thinner layers depending on your preference.
  • Make sure the cake layers are completely cool before frosting to avoid melting the frosting.
  • If the frosting is too thin, add powdered sugar in 2 tablespoon increments until desired thickness is reached.
  • If the frosting is too thick, add milk a teaspoon at a time to loosen it.
  • For a nut-free version, omit the walnuts or substitute with seeds.
  • Use freshly shredded carrots for better texture and flavor.

Keywords: carrot cake, cream cheese frosting, carrot dessert, moist carrot cake, pineapple carrot cake, best carrot cake recipe

Find it online: https://www.sanacooks.com/worlds-best-carrot-cake-recipe/