the best carrot cake recipe in the world

If I could put money on a cake, it would be this one. The Triple Crown of cakes. Many claim that their carrot cake recipe is the best, but I guarantee that with one bite of this one you’ll never look at another carrot cake the same way again.

My mom has been making this cake for years. I’ve quite literally grown up on this cake. My sister requests it every year for her birthday, and we make it about once every season because we just can’t get enough. 

It’s no ordinary carrot cake by anyone’s standards. It is loaded with shredded carrots, pineapple, raisins, coconut, and cinnamon; an orchestra of flavors that explode in your mouth. It’s light and fluffy, but dense at the same time. And it’s paired with the most magnificent cream cheese frosting that brings out each and every flavor even more so.

slice of carrot cake on a plate

The best part? It’s also the easiest cake I know. Mix together the wet ingredients, fold in the dry, and you’re donezo. No muss, no fuss, just into the oven at 350°F and you’ve got yourself one hell of a cake.

Like guuuuuuys. I understand I’m a food blogger and I understand that I describe everything on Broma as delicious (which it is), but you do not want to miss out on this.

But, I mean, if The Best Carrot Cake Recipe In The World isn’t your thing, that’s cool too. Means more for me 🙂

slice of carrot cake in front of cake on stand

Tips for making this carrot cake recipe

As we’ve already established, this is the best carrot cake recipe because it’s, 1) super easy to make and, 2) mega delicious. However, there are a few things you have to do to ensure that your cake is the best ever.

First, make sure you’re using crushed pineapple and not chunks or rings or any of that other nonsense. You want crushed pineapple, and you need to drain it before you add it to the cake batter.

Second, sweetened coconut is a must. This carrot cake recipe is not the time or place to be healthy.

Third, all of your ingredients should be room temperature before you make this cake. Yes, even the eggs must be room temp. This will help your carrot cake bake evenly in the oven and make it—as I’ve said before—the best ever.

Finally, you need to allow the cake layers plenty of time to cool completely before adding the cream cheese frosting. If you frost the cake while it’s still warm, the frosting will run all over the place and you won’t think this is the best carrot cake recipe ever (which would be a crying shame).

carrot cake on a cake stand

If you have any questions, pop them down below and I’ll do my best to answer them!

Print

Best Carrot Cake In The World!

Loaded with carrots, pineapple, coconut, raisins, and cinnamon, one bite and you'll agree: this is the Best Carrot Cake In The World!

Loaded with carrots, pineapple, coconut, raisins, and cinnamon, one bite and you’ll agree: this is the best carrot cake recipe in the world!

  • Author: Sarah Fennel & Katharine Canfield
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Yield: 16 servings 1x
  • Category: dessert
  • Method: baked
  • Cuisine: american
Scale

Ingredients

For the cake

  • 2 cups shredded carrots
  • 8 oz crushed pineapple, drained
  • 3/4 cup sweetened, shredded coconut
  • 1/2 cup raisins
  • 1 1/2 cups sugar
  • 1 cup vegetable oil
  • 4 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2 cups all purpose flour
  • 1 1/2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 2 teaspoons cinnamon
  • 1 teaspoon salt

For the frosting

  • 1/2 cup unsalted butter, room temperature
  • 5 oz cream cheese, softened
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 3 cups powdered sugar

Instructions

  1. Preheat oven to 350°F. Grease and flour three 8 inch cake pans and set aside.
  2. In a large bowl, combine the carrots, pineapple, coconut, raisins, sugar, vegetable oil, eggs, and vanilla extract. In a separate bowl, combine the flour, baking powder, baking soda, cinnamon, and salt. Incorporate the dry ingredients into the wet, stirring until well combined.
  3. Evenly pour the batter into the prepared pans. Bake for 25 minutes, then allow to cool completely before frosting.
  4. To make the frosting, whip the butter and cream cheese until light and fluffy, about 4 minutes. Add in the vanilla extract, salt, and powdered sugar and whip to combine, about 2 minutes more.
  5. Place the first cake on a plate, then top with 1/3 of the frosting. Layer the second and third layers, frosting in between each. Be freeform with it, using a flat knife to even the top of each layer. If you’d like, decorate the top with edible flowers! Then make sure you have friends with you when you eat it, or else you’ll go nuts. 🙂

Keywords: carrot cake recipe, the best carrot cake, carrot cake

More easy cake recipes from Broma Bakery:

Giant Pull Apart Strawberry Shortcake Cake

Strawberry Almond Tea Cake

Super Fudgy Chocolate Mocha Cake

One-Bowl Lemon Cake with Coconut Cream Icing

30-Minute Red Velvet Cake for Two

83 comments

Bridget
Reply

I’ve searched several recipes for carrot cake. I found this one and thought it sounded the best, so I’m making it for Easter/Dad’s 75th!! The only thing is I did add black walnuts and used two 9″ pans. I also toasted some coconut and walnuts to sprinkle on top. Can’t wait to try it tomorrow ???

Charlotte
Reply

Hello from the Philippines! I was just wondering if shredded also meant dessicated coconut? or is it fresh coconut? Thank you! I’m an absolute fan of yours 🙂

Sarah | Broma Bakery
Reply

Hi Charlotte! Thank you so much for being a fan!! As long as your dessicated coconut is in fine, thin shreds, that will work! If it’s thicker, you can put it in a food processor to thin it out 🙂

Veronica
Reply

Hi Sarah,
I am super excited to make this cake for a baby shower next week. Would the cake be okay if I froze it for about week? Also, I need to make it for about 35 people. Should I double the recipe or would this be enough for that size? Thank you!

Sarah | Broma Bakery
Reply

I wouldn’t freeze it for a week. Yes, for 35 people I would most definitely double it– make two cakes!

Frank Vincent
Reply

Believe this or not,,,this was the first Cake i have ever baked !!!! I am a 65 year old male. Retired Firefighter, so i am at ease in a kitchen, I eat NO deserts of any kind, Except,,,Carrot Cake, which i consider myself to be a connoisseur. I have had the “Best” of everyones. This cake is the Best !! I made this cake, which i considered very easy,,follow the directions, i added one cup of crushed pecans, and it turned out fabulous,,the taste was incredibely good. I shared the cake at a dinner party last night of 10 people and the decision was more than unanimous,,,greatest they had ever had. Everyone thought i was the biggest liar in town, doubting me as to ME baking it. I had to swear on my apron.

Vienna
Reply

How many muffins will you get from this recipe??

Sarah | Broma Bakery
Reply

I’m not sure, but I would think about 12 huge muffins or 16 regular.

Jeannine
Reply

This looks amazing, as do all of your recipes! I’m hoping to make it for my friend’s birthday next weekend, but she isn’t a big fan of raisins. Do you think omitting them will affect the taste/texture too much, or should something be added to substitute them? Thanks! 🙂

Sarah | Broma Bakery
Reply

No, you can omit them entirely with no issues 🙂

Maralyn Jenkins
Reply

I made this tonight and added walnuts. It was a hit. Loved it a d it was not hard to fix

Sarah | Broma Bakery
Reply

Happy to hear you liked it 🙂

Jose L. Marzan
Reply

Look no further, this is the best carrot cake recipe. I’ve been craving for a cake like this as it reminds me of a cake my mom’s Aunt made when I was little and this is the only recipe I can compare. Love it and I’m sure you will!

Angelina
Reply

Can I bake this in a bundt pan? If so, for how long should I bake it? Sounds incredibly delicious!

Sofi | Broma Bakery
Reply

I’ve never tried too but I would definitely make sure you butter and flour your pan because this recipe has a tendency to stick to pans as it’s super moist! It would probably need at least 30 minutes in the oven, but I would check on it every ten minutes and take it out when a knife inserted comes out clean!

Suzanne
Reply

This looks like my own mother’s recipies for carrot cake. It tastes amazing and I’m getting ready to make it again.

Sofi | Broma Bakery
Reply

How do all mom’s have the best recipes? Hope you enjoy this carrot cake!

Leave a Reply

Your email address will not be published. Required fields are marked *