Name: World’s Best Carrot Cake Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 1 h 5 min
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 sweetened flaked coconut; 1 (8 ounce) can crushed pineapple with juice; 1 cup chopped walnuts; 1/2 cup butter (softened); 8 oz. cream cheese (softened); 1 teaspoon vanilla extract; 1 pound powdered sugar; Milk (optional, to adjust consistency)

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 sweetened flaked coconut

1 8-ounce can crushed pineapple with juice

1 cup chopped walnuts

1/2 cup butter, softened (for frosting)

8 ounces cream cheese, softened (for frosting)

1 teaspoon vanilla extract (for frosting)

1 pound powdered sugar (for frosting)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease and flour two or three 8-inch cake pans depending on whether you want two thicker layers or three thinner layers.

Step 2: In a large mixing bowl, combine the eggs, buttermilk, vegetable oil, sugar, and vanilla extract. Mix well until smooth.

Step 3: Add the flour, baking soda, salt, and cinnamon to the wet ingredients. Mix until the batter is well blended.

Step 4: Gently fold in the shredded carrots, coconut, crushed pineapple with juice, and chopped walnuts. Stir until just combined.

Step 5: Pour the batter evenly into the prepared cake pans. Bake for about 35 minutes. Check doneness by pressing lightly in the center; if it bounces back, the cake is done.

Step 6: Allow the cakes to cool in the pans for a few minutes, then invert them onto a wire rack or cake plates to cool completely before frosting.

Step 7: To make the frosting, beat the softened butter and cream cheese together until fluffy. Add vanilla extract and gradually beat in sifted powdered sugar until smooth and creamy. Adjust consistency by adding more powdered sugar if too thin or a teaspoon of milk if too thick.

Step 8: Frost each cake layer and assemble. Chill briefly if desired to set the frosting.

Tips & Variations

For extra moisture, drain the pineapple slightly but keep some juice for flavor.

Toast the walnuts lightly before adding for a richer, nuttier taste.

Substitute pecans for walnuts if preferred.

Use fresh grated carrots if possible for better texture and flavor.

If you want a dairy-free frosting, try a coconut cream frosting as an alternative.

Storage

Store the carrot cake covered in the refrigerator for up to 5 days. For longer storage, freeze the unfrosted cake layers wrapped tightly in plastic wrap and foil for up to 3 months. Thaw in the fridge overnight before frosting and serving. When reheating, bring slices to room temperature for best flavor and texture.

FAQs

Can I make this cake into cupcakes?

Yes, this batter works well for cupcakes. Fill lined cupcake tins about 2/3 full and bake for 18-22 minutes or until a toothpick comes out clean.

Do I have to use buttermilk?

Buttermilk adds tenderness and flavor, but you can substitute with regular milk mixed with 1 tablespoon lemon juice or vinegar per cup. Let it sit for 5 minutes before using.