Description

This World’s Best Carrot Cake is a moist, flavorful dessert packed with shredded carrots, sweetened coconut, crushed pineapple, and chopped walnuts, all spiced with cinnamon and vanilla. Baked to perfection and layered with a smooth cream cheese frosting, this classic cake is perfect for celebrations or any sweet craving.

Ingredients

Scale

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

Cream Cheese Frosting Ingredients

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

Instructions

Preheat and prepare pans: 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.
Mix wet ingredients: In a large mixer bowl, combine eggs, buttermilk, vegetable oil, sugar, and vanilla extract. Mix well until smooth and well incorporated.
Add dry ingredients: Add the all-purpose flour, baking soda, salt, and ground cinnamon to the wet mixture. Mix thoroughly until fully blended and smooth.
Fold in add-ins: Gently add shredded carrots, sweetened flaked coconut, crushed pineapple with its juice, and chopped walnuts to the batter. Mix just until evenly distributed to avoid overmixing.
Bake the cake layers: Pour the batter evenly into the prepared cake pans. Bake at 350°F for about 35 minutes. Check doneness by lightly pressing the center of the cake—if it bounces back, it is done.
Cool the cakes: Allow the cakes to cool in their pans briefly, then invert them onto cake plates or cooling racks to cool completely before frosting.
Prepare cream cheese frosting: Beat softened butter and cream cheese together until light and fluffy. Add vanilla extract and sifted powdered sugar. Beat the mixture until smooth. Adjust the frosting consistency by adding powdered sugar 2 tablespoons at a time if too thin, or a teaspoon of milk at a time if too thick.
Assemble the cake: Once cakes are completely cooled, frost each layer generously with the cream cheese frosting. Stack the layers and apply frosting evenly on top and sides for a beautiful finish.

Notes

You can adjust the number of cake layers according to your preference: two thicker layers or three thinner layers.
Be careful not to overmix the batter once the dry ingredients and the shredded carrots are added to maintain a tender crumb.
Ensure the cake layers have cooled completely before frosting to prevent the frosting from melting.
For a nut-free version, omit the walnuts or substitute with sunflower seeds if desired.
Storing the frosted cake in the refrigerator helps maintain freshness for up to 4-5 days.

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: carrot cake, cream cheese frosting, easy carrot cake recipe, moist carrot cake, cinnamon carrot cake, dessert, holiday cake