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The Best Carrot Cake Ever!

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Looking for the best homemade Carrot Cake Recipe?  Look no further!  This is one of the BEST carrot cake recipes I have ever tried.

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Homemade Carrot Cake Recipe - 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.

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.

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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.

Homemade Carrot Cake Recipe - this is one of the BEST carrot cake recipes I have ever tried

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.

Homemade Carrot Cake Recipe - this is one of the BEST carrot cake recipes I have ever tried

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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Looking for more?  Check out all of the easy no bake dessert recipes on It Is a Keeper.

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Homemade Carrot Cake Recipe - this is the BEST carrot cake I have ever tried
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4.32 from 19 votes

The Best Carrot Cake Ever!

Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Course: Dessert
Servings: 12 slices
Author: Christina Hitchcock

Ingredients

Cake

  • 2 cups flour
  • 2 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp cinnamon
  • 3 eggs
  • 2 cups sugar
  • 3/4 cup vegetable oil
  • 3/4 cup buttermilk
  • 2 tsp vanilla
  • 2 cups grated carrot
  • 1 8 ounce can crushed pineapple - drained
  • 1 3.5 ounce can flaked coconut
  • 1 cup pecans or walnuts - chopped

Buttermilk Glaze

  • 1 cup sugar
  • 1 1/2 tsp baking soda
  • 1/2 cup buttermilk
  • 1/2 cup butter or margarine
  • 1 Tbsp light corn syrup
  • 1 tsp vanilla extract

Cream Cheese Frosting

  • 1/2 cup butter - softened
  • 1 8 oz package cream cheese - softened
  • 1 16 oz package powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  • Line 3 (9-inch) round cake pans with wax paper; lightly grease and flour wax paper. Set pans aside.
  • Stir together first 4 ingredients.
  • Beat eggs and next 4 ingredients at medium speed with an electric mixer until smooth.
  • Add flour mixture, beating at low speed until blended.
  • Fold in carrot and next 3 ingredients.
  • Pour batter into prepared cake pans.
  • Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean.
  • During the last 5 minutes of baking, begin making glaze.
  • Bring first 5 ingredients to a boil in a large Dutch oven over medium-high heat.
  • Boil, stirring often, 4 minutes.
  • Remove from heat, and stir in vanilla.
  • Drizzle Buttermilk Glaze evenly over layers; cool in pans on wire racks 15 minutes.
  • Remove from pans, and cool completely on wire racks.
  • To make the frosting, beat butter and cream cheese at medium speed with an electric mixer until creamy.
  • Gradually add powdered sugar, beating at low speed until blended; stir in vanilla.
  • Spread frosting between layers and on top and sides of cake.
  • This cake is best if you refrigerate it for at least 4-6 hours before serving. 
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Homemade Carrot Cake Recipe - this is one of the BEST carrot cake recipes I have ever tried

Comments

  1. 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!

    Reply

  3. 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?

    Reply

    • 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.

      Reply

  5. 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!

    Reply

  7. 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…

    Reply

  8. 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!

    Reply

  9. 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?

    Reply

  10. 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.

    Reply

    • 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.

      Reply

  12. Best carrot cake ever!!!! Only bad remark is that it doesn’t travel well and breaks into little pieces

    Reply

  13. 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?

    Reply

  14. 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

    Reply

  15. 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.

    Reply

  17. 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?

    Reply

  18. 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.

    Reply

  19. 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!

    Reply

  20. do you think this would turn out alright as cupcakes? The moistness and richness has me a little worried. Thank you!

    Reply

  21. 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!

    Reply

  24. 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?

    Reply

    • 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.

      Reply

  27. 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.

    Reply

  29. 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!

    Reply

    • Seriously!!! It’s unbelievably delicious! This recipe kicks the butt of all other carrot cakes! I hope you like it! 🙂

      Reply

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