Go Back
+ servings
Best Carrot Cake

Best Carrot Cake

Here is my Best Carrot Cake recipe that I bake for my family's Easter every year. It's so moist and delicious everyone will surely want seconds.
Course Dessert
Cuisine American
Keyword carrots,coconut,crushed pineapple,Easter Recipe,Cream Cheese Frosting,Holiday Baking
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 15 People
Calories 623kcal
Author Nicole Crocker


8 Inch Round Pan
Mixing bowl
Stand Mixer
Cadbury Mini Eggs


For the cake:

  • 2 Cups All-purpose flour
  • 2 teaspoons Baking soda
  • 1/2 teaspoon Salt
  • 2 teaspoon Ground cinnamon
  • 3 Large eggs
  • 2 Cups Sugar
  • 3/4 Cup Canola oil
  • 3/4 Cup Buttermilk
  • 2 teaspoons Vanilla extract
  • 2 Cups Grated carrot
  • 1 8 ounce can Crushed pineapple Drained
  • 1/2 Cup Shredded coconut
  • 1 Cup Chopped walnuts optional

Cream Cheese Frosting:

  • 1 8 ounce package Cream cheese softened
  • 2 Sticks Unsalted butter softened
  • 1 teaspoon Vanilla extract
  • 5 Cups Confectioner sugar


  • Preheat oven to 350 degrees F. Prepare 3 (8 inch) round cake pans. Line bottoms of pans with wax paper or parchment. Spray with cooking spray and dust with flour. Set aside.

For the Cake:

  • In a medium bowl stir or sift the first four ingredients together and set aside.
  • In a large bowl beat the eggs and the next four ingredients together. Gradually add the dry ingredients into the wet to incorporate. Fold in the carrots and remaining ingredients.
  • Pour batter evenly into the prepared cake pans.
  • Bake for 25-30 minutes on center rack of oven or until a toothpick comes out clean.
  • Let cool for 15 minutes in pans then loosen edges of cake from pan with a butter knife and flip cakes onto a cooling rack and cool completely before frosting.

For the cream cheese frosting:

  • In a medium bowl cream the butter and cream cheese for 3-5 minutes until smooth and fluffy.
  • Gradually add confectioner sugar a cup at a time mixing between each addition. Add vanilla extract and mix on high for 3 minutes to produce a creamy fluffy frosting. If frosting still seems too runny you can add more powdered sugar a half cup at a time to attain desired thickness.


Calories: 623kcal | Carbohydrates: 84g | Protein: 5g | Fat: 31g | Saturated Fat: 11g | Cholesterol: 67mg | Sodium: 272mg | Potassium: 149mg | Fiber: 2g | Sugar: 69g | Vitamin A: 3295IU | Vitamin C: 1.1mg | Calcium: 41mg | Iron: 1.3mg