Looking for the best homemade Carrot Cake Recipe? Look no further! This is one of the BEST carrot cake recipes I have ever tried.
I consider myself a carrot cake connoisseur. How’s that for alliteration?! It is, after all, my favorite classic dessert recipe. If it’s on the dessert menu, there is no question. It’s what I’m ordering.
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Over the years, I’ve sampled many-a-carrot-cake. I’ve had good carrot cake. I’ve had bad carrot cake. I’ve had dry carrot cake and I’ve had bland carrot cake.
But this recipe…this recipe is the best carrot cake you will ever have. Some (like me) might even go so far as to call it extraordinary.
It is three layers of delectable cake, chocked full of carrots, and soaked in a warm buttermilk glaze. If that’s not enough to send you over the edge, the entire cake is enveloped in a layer of luscious cream cheese frosting. Oooh, that just gave me chills! It is rich and decadent and indulgent and moist and…now I need to stop drooling.
A word of caution though. This recipe is not for the calorie conscious. All of this divine goodness comes with a price. My advice to you is don’t think about it. Take a forkful and close your eyes and be transported right to your happy place. Your happy place with carrot cake. Does it get any better than that?
Go now. Make this cake. You can thank me later. And, make sure you check my Carrot Cake Poke Cake recipe, too! It’s so easy and so good!
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Carol says
My husband made this and thought it was an “either or” between the glaze and the frosting so he left out the glaze on his version. It was great even without the glaze, moist and delicious! I’m thinking that glaze would make it ultra moist and probably result in it falling apart from the extra weight. For those who want to save some calories too, skipping the glaze still results in a terrific carrot cake!
Christina Hitchcock says
Thanks for reporting back! That’s a great way to save a few calories!
Candy says
If I use the homemade carrot cake if the poke cake… would I leave out the buttermilk glaze?
Christina Hitchcock says
Yes, you would. Enjoy! 🙂
SHY says
Hi, should I use sweet or unsweetened flaked coconut? Btw, your recipe looks delicious!
Thanks,
Christina Hitchcock says
You can use either. I’ve used both and the cake turns out perfect every time 🙂 ENJOY!
Kendra says
I wanted to love this cake BUT it fell apart too easily 😣😣😣 followed recipe to a “T”, but it’s very crumbly (if that’s a word lol)…any suggestions that will not have it fall apart next time?
Christina Hitchcock says
I’m sorry you had difficulty with it. I’ve never had the cake crumble on me. I would definitely make sure you refrigerate it for at least 4 hours before serving. This will allow it enough time to firm up before serving it.
Kendra says
I wanted to love this cake BUT it’s extremely messy…falls apart easily…😣😣😣
Jeanne Zamutt says
I did not think it was safe to use wax paper in the oven so I looked it up. ” DO NOT USE wax paper as parchment paper. The coating will melt and … Wax paper is not oven safe and will smoke and burn in your oven. ” I always use parchment paper. Thanks for the recipe!
Christina Hitchcock says
Thanks for the tip!
Sue says
THE. BEST. EVER!!!!!! Thank you!
Christina Hitchcock says
It really is 🙂 THanks for the feedback!
Faysal Khan says
Hello – Thanks SO much for sharing….like you I also trawl the net for recipes and have amassed a little collection… not all desserts, main courses and starters as well. It’s reached a point where I can now read a recipe and have an idea how good (or not) it will be… this is no hard and fast rule and I have made absolute disasters as well!!
Your recipe looks divine and I will make it today however if I may be so impertinent to suggest that I will make a few changes. 1. Baking soda tends to leave the dish tasting bleachy in my opinion so I usually overcompensate with baking powder and find that it generally works. 2. I would use dessicated coconut as otherwise one tends to get slivers of the stuff whilst in chewing heaven.. OH and I love the addition of buttermilk to the recipe…
Christina Hitchcock says
All great suggestions! Thanks for sharing 🙂
Efan says
Hi Christina!
Looks amazing, I can’t wait to try this recipe!
Two short questions: 1) Can I omit the flacked coconut? I never like coconut…..
2) As for the buttermilk glaze, do I have to use store bought buttermilk, or can i use homemade buttermilk?
Thank you so much!
Christina Hitchcock says
Yes, you can omit the coconut – the cake will still be incredible. And, yes, you can make your own buttermilk. That should be just fine. Enjoy! 🙂
Tami says
I had the most fantastic carrot cake from a bakery at Easter dinner this year. This recipe sounds similar to the things I was tasting I can’t wait to try it. What do you think about crushed walnuts stuck to the outside sides of the cake?
Christina Hitchcock says
That would be great! In fact I just remade this recipe so I could get an updated photo and I added chopped nuts to the outside.
SHAWN SHIELDS says
i would like to make this as mini bundt cakes (one or two bite size) for coworkers for easy transport and serving, wonder if such a moist cake would stand up, any suggestions on baking time or eliminating any ingrediants.
Christina Hitchcock says
The smaller size should make it easier to transport. I recently made this cake over the Easter holiday and I made the cake the morning before I needed it and frosted it the night before. Then I let it set up in the fridge for about 20 hours. I wrapped it tightly in plastic wrap and held it on my lap while we traveled and it held up great. I think the extra time in the fridge really helped.
Vaness says
Hi Christina:
Does the recipe call for Self Rising or All Purpose flour?
Christina Hitchcock says
All purpose…that was a great question 🙂
Stephanie S says
Best carrot cake ever!!!! Only bad remark is that it doesn’t travel well and breaks into little pieces
Christina Hitchcock says
I’m so glad you liked it! My family LOVES it too. I imagine that it would be difficult to travel with it. It’s so heavy.
Rebecca N Kay says
At the end of a few ingredients there’s another number, such as 8 and 3 1/2. What do those number mean? Are they cup measurements?
Christina Hitchcock says
My apologies, I just changed the format I use for my recipes and everything didn’t transfer correctly. Those were size (8 oz, etc..) I’ve updated the recipe so it should be good now.
Karen Scanlan says
Hi Christina
In the directions you mention to put the batter in 3 cake pans, however, the picture only shows a double layer cake? Should it be 3 or 2 pans?
Thanks.
Karen
Christina Hitchcock says
It can really be either. It will just take longer to bake in 2 pans.
BILL ELDRIDGE says
Made this cake yesterday for my mother and father-in-laws 67 anniversary. Only change was the addition of raisins. They loved it. I have to admit this is the most moist and delicious Carrot Cake I have ever had.
Thank you very much for this great recipe.
Christina Hitchcock says
Yay! I’m so glad it was a hit! It’s my favorite cake of all time!
Melanie says
Is there a substitute for canned coconut I can’t find it anywhere ?
Christina Hitchcock says
You can use the coconut in the bag…just make sure the oz measurement is the same.
Josette says
Hi Christina! This recipe sound absolutely delicious! I plan to make it the night before an event, (about 24 hours ahead of time). Will the cake hold up well if I refrigerate it for that long before serving it?
Christina Hitchcock says
Absolutely! it’s even better when made ahead!
Taylor says
I’ve tried a lot of carrot cake recipes. This is the last one I’ll try because it is the best. My husband likes raisins, so I’ll add goldens. It’s so decadent and perfect.
Dana says
Hi Christina! I first tried this cake at my sisters home, years ago. I believe the recipe she used was from Southern Living? It is the best carrot cake I’ve ever tasted, also! I think the buttermilk glaze is the secret to this moist and flavorful cake! And of course cream cheese frosting tops it off perfectly! I enjoy your blog! Your recipes looks wonderful! Liked you on Facebook and following you on Pinterest. Please visit my Pinterest boards found here https://www.pinterest.com/dorana1/ 42,293 pins and counting! Have a great day!
Christina Hitchcock says
Thanks for the kind words! I’m so glad you like this recipe – it’s one of our faves! 🙂
Chelsea says
do you think this would turn out alright as cupcakes? The moistness and richness has me a little worried. Thank you!
Christina Hitchcock says
I don’t see why it wouldn’t. I would just go easy on the glaze for each cupcake.
Chelsea says
I’ve got a little girl turning 5 who has been asking to have carrot cake at her birthday for nearly 6 months now. But I need cupcakes. Do you think it would be OK to make these into cupcakes? I’ve done it with other recipes, but the richness and moistness of this recipe has me a little worried. Thank you!
Jeanne says
LOVED it! Thanks!
Trisha says
Made this for Easter and its a hit!!!!! Everyone loves it!
Christina says
YAY!! Thanks for reporting back! 🙂
Sue says
I am looking at your best carrot cake ever recipe. Can that be made with only 2 layers or in a sheet cake form like a 9×13?
Christina says
I would think so 🙂
Sue says
What about making this in a bundt pan? What would the temperature and baking time be?
Christina says
I’m not sure. It would be longer for sure but I’m not sure of the exact timing for a bundt pan. I would try increasing by 5 min increments and testing with a cake tester.
LaShaundra says
I would like to add carrots do I need to adjust the recipe any?
LaShaundra says
That should have been raisins
Christina says
No, ma’am! 🙂
Sally says
I have made this recipe earlier (best carrot cake ever) this week it is awesome I just faced a small issue that the nuts inside the cake – after it was baked- turned black although it does not taste burned and the cake was perfectly baked without even been slightly burnt. Any clue ??
P.s. I did not roast the walnut prior to placing them into the cake dough.
Christina says
I’ve had that happen to me too…I’m not sure exactly why it happens but the taste and texture were just fine.
Robin (Masshole Mommy) says
I’m not a big carrot cake fan myself, but I am married to one, so maybe I’ll surprise him by baking one for him 🙂
Kate says
Buttermilk Glaze? Seriously???
Your old fashioned chocolate and rum cake recipes are the best I have ever had in both categories so I think I better try this to see if your streak continues. Thanks, Christina!
Christina says
Seriously!!! It’s unbelievably delicious! This recipe kicks the butt of all other carrot cakes! I hope you like it! 🙂