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!

  • Author: Sarah Fennel & Katharine Canfield
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. 🙂

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

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Jenna
Reply

I’ve been craving carrot cake lately, and this one just looks amazing! Love how you didn’t frost the sides so we can see all of the layers!

Sarah | Broma Bakery
Sarah | Broma Bakery
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I LOVE naked cakes! And if you’ve been craving one lately, seems like fate that you should make this one!

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Gayle @ Pumpkin 'N Spice
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This pretty much does look like the best carrot cake, Sarah! I love the gorgeous layers and that frosting! Delish!

Sarah | Broma Bakery
Sarah | Broma Bakery
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Thank you Gayle! This is like the King of Cakes in my book 🙂

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Jennifer @ Seasons and Suppers
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It’s a masterpiece, Sarah and I have no doubt that it is super delicious! Beautiful photos 🙂

Sarah | Broma Bakery
Sarah | Broma Bakery
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Thank you Jennifer! Ugh, I can’t tell you how good it is!!

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Jen
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That cake is gorgeous, Sarah! Love all those layers and thick frosting. I’m certain it is the best!

Sarah | Broma Bakery
Sarah | Broma Bakery
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Thanks Jen! IT IS 🙂

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Traci | Vanilla And Bean
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Oh yessss please!! Carrot Cake is so classic! But there are disagreements with regards to pineapple, you know. Some say in, others out. I say bring on the pineapple! Love, love, love this recipe and that creamy cheese icing pretty much makes this THE BEST!! I think this would be fabulous for Father’s Day. And your styling, is so pretty, Sarah… beautiful stand and flowers! xx

Sarah | Broma Bakery
Sarah | Broma Bakery
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Oh the more the merrier!! How could people say nay?! Pfff. And thank you! The stand really makes the picture. Makes me want to go out and get more colorful props!!

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Jennifer
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So, my birthday is tomorrow and I was going to make something else, but after seeing this I think I will definitely have to make it for tomorrow! If it’s anything like your moms coconut cake I’m in for a real treat! Quick question, will the frosting be enough for the whole cake? (I noticed you didn’t frost the sides) Also, I think I do actually have three 8 inch pans, but have you ever made this with two 9’s or bundt, or sheet? Thanks for the recipe!

Sarah | Broma Bakery
Sarah | Broma Bakery
Reply

Hi Jennifer! Ooooh, I’m so exicted! You’re going to LOVE IT. So to answer your questions, I’m going to work backwards. I have done this recipe with two 9 inch pans and it comes out really well! You’ll need to adjust the time just slightly, so keep an eye on it and use a knife to check for doneness in the middle. So if you use two 9 inch pans and want to cover all sides, you’ll want to do 1.5 times the frosting. You’ll end up with a little frosting left, but you do need more than the amount called for in this post’s recipe to get the sides. However, I will say that the cake itself is sweet enough that you don’t necessarily need to frost the sides! But whatever floats your boat 🙂 Last, if you use a sheet pan or bundt, you won’t need to change the amount of frosting, as the surface area will be perfect for the original amount. Hope this helps, happy baking, and happy birthday! If you post it on Instagram, be sure to hashtag #bromabakery and I’ll keep a lookout for it!

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Cheryl
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Well, since you refuse to send me all of your leftovers in the mail, I can’t attest to this being the best carrot cake in the world (though I do trust you!), but it sure is the freaking prettiest. I mean, seriously, purple flowers on a carrot cake?! How genius is that! I lovelovelove carrot cake and the one I usually make is more work than necessary so I’m converting to the Broma tribe!

Sarah | Broma Bakery
Sarah | Broma Bakery
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Yaaaas, convert with us! You won’t regret it! And seriously, we need a real life baking date at some point 🙂

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Medha @ Whisk & Shout
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I trust you! This looks heavenly and scanning the ingredients list, I’m loving all the goodies in this. Pinning!

Sarah | Broma Bakery
Sarah | Broma Bakery
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Woot woot! Thanks Medha 🙂

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Zainab
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WOW!! I have to try this cake. I love carrot cake and seriously try several recipes every year to find the best in the world. I need to try yours and knowing it has pineapple (a must), coconut and raisins makes me happy! Also, stunning photos Sarah!

Sarah | Broma Bakery
Sarah | Broma Bakery
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Thank you Zainab! There is nothing quite like this cake, I can assure you! I hope you like it!!!

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Ana | Espresso My Kitchen
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This cake looks beautiful! and i’m sure it taste amazing! I need a slice right about now 🙂

Sarah | Broma Bakery
Sarah | Broma Bakery
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Or two… or three…

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Julie @ Table for Two
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Oh girl…this looks like a celebration cake for me post-paleo 😉 i love that mint cake stand you have!! it’s so cute!!

Sarah | Broma Bakery
Sarah | Broma Bakery
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Oh yes oh yes! Nothing like a hunk of cake to celebrate a month of paleo 🙂

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Sam @ SugarSpunRun
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Sarah this looks incredible! I love the flowers on top and the “naked” style for the frosting. Definitely want to try this out! 🙂

Sarah | Broma Bakery
Sarah | Broma Bakery
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Thank you Sam! Naked is the new frosted 🙂

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Beeta @ Mon Petit Four
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This looks delicious! I love carrot cake, but have yet to try it with anything other than carrots and raisins in it. I can imagine how flavorful this. Love how you decorated and styled the cake – beautiful!

Sarah | Broma Bakery
Sarah | Broma Bakery
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Thank you Beeta! I had so much fun styling it. You’ve gotta try this one out. You won’t regret it!

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Mike
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Hi! So I have never baked a cake before but your article and picture motivated me to make this my first as my wife loves carrot cake. I literally just took it out if the oven. While it is cooling, I realized two things: one, I don’t have enough frosting because I used nine inch pans and two, the recipe ingredients don’t include cinnamon. How much cinnamon should I have added and how less great will this be without the cinnamon? Thanks!

Sarah | Broma Bakery
Sarah | Broma Bakery
Reply

Hi Mike! First off, too cute that you’re baking for your wife. Secondly, oh my goodness I can’t believe I forgot the cinnamon! It would be 2 teaspoons cinnamon. I’ve altered the recipe so it’s correct now. It will be slightly less great without the cinnamon, but I would actually suggest putting a teaspoon or two into the frosting for a little kick!! And with two 9 inch pans, you should have enough frosting if you don’t frost the sides, just like in the picture. Hope you and your wife enjoy and thank you for commenting!

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Mike
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Sarah, the cake was a huge hit!! Thanks for posting such a great recipe! My wife and daughters loved it!

Sarah | Broma Bakery
Sarah | Broma Bakery
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SO glad to hear it. Hope it turns into a family classic in your household as much as it is in ours! Thanks for the support Mike!!

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Katalina @ Peas and Ponies
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This is also the cutest carrot cake in the world, how can I bribe you to make one for me? The description sounds delicious, and that slice looks insanely good!

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Mary Ann @ the beach house kitchen
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Carrot Cake is one of my favorites! Your photos look beautiful and I don’t doubt it’s the BEST carrot cake!!

Sarah | Broma Bakery
Sarah | Broma Bakery
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IT IS I’LL SHOUT IT FROM THE ROOFTOPS IT IS!

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Mariah @ Mariah's Pleasing Plates
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This carrot cake is a stunner! I love that you stuffed it full of everything that belongs in a best ever carrot cake (especially pineapple and raisins!) Pinning.
I need to make this STAT. 😉

Sarah | Broma Bakery
Sarah | Broma Bakery
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The raisins get all plump and beautiful and… yes!!

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Chelsea @chelseasmessyapron
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Honestly, I have NEVER seen a more gorgeous carrot cake – wow!!! Your decorating is amazing and this carrot cake absolutely looks the best!

Sarah | Broma Bakery
Sarah | Broma Bakery
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Why thank you Chelsea!!

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Annie @ Natural Sweet Recipes
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What a gorgeous cake! And what a gorgeous cake stand for it! These pictures are just perfect. Next time I am making a carrot cake, I am definitely going to try this recipe!

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Jocelyn (Grandbaby cakes)
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I totally believe you girl. This looks like the best damn carrot cake in the world!!

Sarah | Broma Bakery
Sarah | Broma Bakery
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I want to make this for you. You would LOVE IT!

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Erin@WellPlated
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YES. Fully loaded and slathered with cream cheese icing is exactly how carrot cake must be, and you have it all going on here!

Sarah | Broma Bakery
Sarah | Broma Bakery
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Cream cheese frosting is the only frosting in my book 🙂

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Jennifer
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I made the cake today for my birthday. It was delicious! The cake was super moist and flavorful. The frosting was good, however, I feel like the salt was a tad too much, and that just may be my personal preference. Next time I think I’d use a 1/2 tsp. and go from there. Definitely a keeper though, so thank you Sarah!

Sarah | Broma Bakery
Sarah | Broma Bakery
Reply

Yaaay! So glad you enjoyed it, Jennifer. And thank you for the feedback on the salt. I tend to like things salty, but understand that others don’t necessarily. I’ve adjusted the recipe to a 1/2 teaspoon, as a little less salt isn’t the end of the world, but a little more can turn people off! Happy birthday and thank you again!!

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Jessica @ Sweetest Menu
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One look at those pics and I already agree with you! This looks like the best carrot cake EVER! PS I love love love your website and your stunning photos Sarah! x

Sarah | Broma Bakery
Sarah | Broma Bakery
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Thank you so much Jessica!! You’re the sweetest 🙂

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Erin Pavacik
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Guess who gets this as her birthday cake this weekend!! Me. Can’t wait.

Sarah | Broma Bakery
Sarah | Broma Bakery
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YAS. YAS YAS YAS. I just finished ours last night and already want to make it again 🙂 Let me know how it turns out!!!

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Kelly - Life Made Sweeter
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Carrot cake is my husband and dad’s absolute favorite cake and yours looks stunning! I MUST make this for father’s day! There’s nothing better than a fully loaded carrot cake in my book! Pinned!

Sarah | Broma Bakery
Sarah | Broma Bakery
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A total must!! Thank you Kelly!

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Joanne
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Carrot cake is one of my FAAAVVOOORRIIITEEE cakes of all time! And here you are with this. YOU SLAY ME with delicious.

Sarah | Broma Bakery
Sarah | Broma Bakery
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Everyone needs this cake in their life. It is utter perfection.

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Evi @ greenevi
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Gorgeous cake and super pretty pictures! Love all those layers! 🙂

Sarah | Broma Bakery
Sarah | Broma Bakery
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Thank you Evi!

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dorota / plants on the plate
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we’ve been talking about making carrot cake for a couple of days now – it can’t be a coincidence!! thanks for the recipe

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Tj
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Hi yall!
I have a quick question about the frosting. Now I’ve made a plain cream cheese frosting before, mind you, but never with quite that much powdered sugar, how does it hold up in the fridge?
This is going to be my “wild card” cake for a cake walk my job is sponsoring. So along with my Great Grandma’s German Chocolate and my Daddy’s Pecan Praline Cake, this cake will also be one donated. Seeing as how I’m not into taking the easy road with recipes, I was hoping you could let me know if it holds well overnight so I can make the frosting the night before and save a little stress.
Thanks a lot!

Sarah | Broma Bakery
Sarah | Broma Bakery
Reply

Hi TJ! Great question. The frosting holds up well in the fridge– it’s good for days! If you’d like a slightly less buttery frosting, you can also do 8 oz of cream cheese and 2.5 cups powdered sugar. The texture will be slightly different but it’s tangy-er and delicious. You can absolutely make it the night before. I would just leave it out in the morning so it comes to room temp, then frost as usual.

Your other cakes sound fabulous. Good luck in the walk and happy baking!

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jackson
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This is a truly magnificent cake, and was way too easy to be this good. My family thinks I’m a rock star. Thank you!

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Jess
Reply

Hello!
Can’t wait to make your cake, I’m making it for a friends joint birthday. I love carrot cake recipes with pineapple. It makes it. I’m going to do a passion fruit cream cheese frosting too. Can I make the cakes 2 days in advance do you think? And wrap them tightly and keep in dodge. Then essemble on the day?

Sarah | Broma Bakery
Sarah | Broma Bakery
Reply

Hi Jess,
So glad you’re going to make the cake! Yes, you can make it 2 days ahead. Just keep them very tightly wrapped in the fridge!

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Tami Asworth
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This really is,”The Best Carrot Cake in the Whole Wide World.” I’ve made it twice and it’s gone in two days! My family went nutso over this cake.

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Tami Asworth
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This is the best Carrot Cake in the world! My family has gone nuts over it! I also made it into Banana Nut and it was perfect too! I love it.

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Julie
Reply

Is it possible to add walnuts and if so, what quantity? If made in a bundt pan in convection, what temperature and time?
Thank you!

Sarah | Broma Bakery
Sarah | Broma Bakery
Reply

Definitely yes to walnuts! In a bundt pan, I’m guessing it would be around 50 minutes, but i would just check at the 45 minute mark and then every 10 minutes after by sticking a knife in the center and then seeing if it comes out clean 🙂

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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 ???

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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
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 🙂

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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
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!

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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.

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Vienna
Reply

How many muffins will you get from this recipe??

Sarah | Broma Bakery
Sarah | Broma Bakery
Reply

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

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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
Sarah | Broma Bakery
Reply

No, you can omit them entirely with no issues 🙂

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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
Sarah | Broma Bakery
Reply

Happy to hear you liked it 🙂

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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!

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Angelina
Reply

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

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Sofi | Broma Bakery
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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!

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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.

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Sofi | Broma Bakery
Reply

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

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