World’s Best Carrot Cake Recipe | Yummly
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World’s Best Carrot Cake

NORINE'S NEST(18)
Stefanie Speth-Maiuri: "👌🏼👍🏼 Good recipe! Made it with gluten free fl…" Read More
13Ingredients
65Minutes
370Calories
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World’s Best Carrot Cake

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Ingredients

US|METRIC
14 SERVINGS
  • 3 eggs
  • 3/4 cup buttermilk
  • 3/4 cup vegetable oil
  • 1 1/2 cups white sugar
  • 2 tsp. vanilla extract
  • 2 tsp. ground cinnamon
  • 1/4 tsp. salt
  • 2 cups all purpose flour
  • 2 tsp. baking soda
  • 2 cups shredded carrots
  • 1 cup flaked coconut
  • 8 oz. crushed pineapple with juice
  • 1 cup chopped walnuts
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    NutritionView More

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    370Calories
    Sodium
    Fat
    Protein
    Carbs
    Fiber
    Calories370Calories from Fat190
    % DAILY VALUE
    Total Fat21g32%
    Saturated Fat3.5g18%
    Trans Fat0g
    Cholesterol45mg15%
    Sodium280mg12%
    Potassium170mg5%
    Protein5g10%
    Calories from Fat190
    % DAILY VALUE
    Total Carbohydrate42g14%
    Dietary Fiber2g8%
    Sugars26g52%
    Vitamin A50%
    Vitamin C2%
    Calcium6%
    Iron8%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(18)

    Reviewer Profile Image
    👌🏼👍🏼 Good recipe! Made it with gluten free flour & didn’t use walnuts (allergies).
    Reviewer Profile Image
    Ingrid De La Flor 2 months ago
    This recipe produced a moist carrot cake. I added raisins to the batter and a tsp of almond extract to the icing. 1 lb of powdered sugar is about 3 1/2 - 4 cups of powdered sugar.
    Reviewer Profile Image
    Ruby Scarborough 3 months ago
    Made for family game night. All 10 of us loved it!
    Reviewer Profile Image
    Patti 8 months ago
    Made this cake for a neighborhood get together, everyone loved it, one gentleman neighbor came by the next day to see if there was any left. Have a request to bring it for dessert tonight. Couldn’t find Buttermilk, so made my own with a tbsp of vinegar and enough milk to make an even cup. I also reduced the coconut to 1/2 cup and added 1/2 cup of plumped raisins. I also didn’t use the full pound of confectioners sugar in the frosting.
    Reviewer Profile Image
    Robin Jepson a year ago
    Super moist and delicious. Not overly sweet. I will make again soon! My granddaughters loved it!
    Reviewer Profile Image
    Starr a year ago
    I wanted to make a carrot cake for my mom's 80th birthday, as that is her favorite cake. This recipe is easy to prepare and it was absolutely superb! Mom said it was the best carrot cake she had ever eaten! Five stars all the way! Everyone asked for the recipe. The only change made was a half cup of plumped raisins.
    Reviewer Profile Image
    Mary Ann M. a year ago
    This is sooooo spot on...you'd swear it came from a fancy bakery. So very simple. Measured out 2 cups batter (plus a few tablespoons) for each cake pan. It made 3 perfect layers and the perfect amount of icing to add to each layer and on top...sprinkled with pecans. Yes I used pineapple, raisins, and only 1/2 c coconut. Special family flavoring: 1/2 t of almond extract into the icing. Repeater!
    Reviewer Profile Image
    Moist and very tasty. My family enjoyed it. It wasn’t too sweet. My only concern is that the ingredients for the icing aren’t included in the Yummly list. You need to go to the recipe to find the rest of the ingredients.
    Reviewer Profile Image
    Jean-Francois D. 2 years ago
    Great. followed the recipe.
    Reviewer Profile Image
    Sherrie Willson 2 years ago
    This was the greatest carrot came easy to make also!!!
    Reviewer Profile Image
    E Hale 2 years ago
    Amazing! This is my third time making this delicious cake!
    Reviewer Profile Image
    Lisa Harley 2 years ago
    VERY MOIST!!!! Will add raisins next time.
    Reviewer Profile Image
    Mya T. 3 years ago
    Super moist and delicious! Made it twice. Second time made middle layer of icing chocolate. So good.
    Reviewer Profile Image
    Mimi Lloyd 3 years ago
    Amazing! All my guests said it was the best they ever had!
    Reviewer Profile Image
    Ellie K. 4 years ago
    My carrot cake recipe is slightly different however even if it was the same the amount of powdered sugar on the frosting is entirely too much and icky sweet. I use no more than 2 cups . A lb is a little more than 4 cups. I add another 3 oz. of cream cheese and some fresh lemon juice and zest. It makes the fluffiest slightly lemony frosting. Try it and you'll never go back to using a whole lb of powdered sugar again.
    Reviewer Profile Image
    Kay 4 years ago
    It was ok, I just think that it needs more salt in the batter. Not my fav.
    Reviewer Profile Image
    Vicki V. 4 years ago
    I make this omitting the buttermilk and vegetable oil, instead I add 1-1/4 cup of applesauce. It’s delightful and a little less in calories
    Reviewer Profile Image
    Carroll Brown 4 years ago
    Moist and delicious I put frosting over entire cake

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