PREP TIME: 20 MINS | COOK TIME: 40 MINS | TOTAL TIME: 1-HR | YIELD: 12-16 servings
Have you ever tasted the World’s Best Carrot Cake? Not yet? You are already missing out big time! This easy recipe guarantees the best, moist, and fabulous carrot cake you’ll ever make! You can even use this recipe to make carrot cupcakes. Don’t wait too long, and try this fantastic recipe soon!
Ingredients
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3/4 c. vegetable oil
3 Eggs
3/4 c. buttermilk
1 1/2 c. white sugar
2 tsp ground cinnamon
2 tsp vanilla extract
2 c. all-purpose flour
2 tsp baking soda
1 c. flaked coconut
2 c. shredded carrots
1 c. chopped walnuts
1 (8 oz.) can crush pineapple with juice
1/4 tsp salt
Cream Cheese Frosting:
1 pound powdered sugar
1/2 c. butter (softened)
1 teaspoon vanilla extract
8 ounces cream cheese (softened)
How to make World’s Best Carrot Cake
Step 1: Prepare the oven. Preheat it to 350 degrees.
Step 2: Grease, then flour two or three 8-inches pans. The number of pans you’ll use depends on how many layers you are planning to make. You can whip up two thicker 8-inch cakes or three thinner layers.
Step 3: Place the eggs, buttermilk, oil, sugar, and vanilla in a mixer bowl. Beat well until combined, then add the flour, baking soda, salt, and cinnamon. Beat again until well incorporated.
Step 4: Into the mixer bowl, add the carrots, coconut, crushed pineapple with juice, and chopped walnuts. Mix well until just combined.
Step 5: Into the prepared cake rounds, pour the batter. Place in the preheated oven and bake for about 35 minutes until the centre bounces back when a finger is lightly pressed in the middle of the cake.
Step 6: Remove the cake from the oven and let it cool in the cake pans before inverting it onto a cake plate.
Step 7: To make the Cream Cheese Frosting: Start by beating the butter and cream cheese until fluffy. Add the vanilla followed by the sifted powdered sugar. Beat again until smooth. If the frosting turned out too thin, add 2 tbsp at a time powdered sugar. Or 1 tsp milk at a time, if it’s too thick. Then, frost the cake one by one.
Ingredients
- 3/4 c. vegetable oil
- 3 Eggs
- 3/4 c. buttermilk
- 1 1/2 c. white sugar
- 2 tsp ground cinnamon
- 2 tsp vanilla extract
- 2 c. all-purpose flour
- 2 tsp baking soda
- 1 c. flaked coconut
- 2 c. shredded carrots
- 1 c. chopped walnuts
- 1 (8 oz.) can crush pineapple with juice
- 1/4 tsp salt
- Cream Cheese Frosting:
- 1 pound powdered sugar
- 1/2 c. butter (softened)
- 1 teaspoon vanilla extract
- 8 ounces cream cheese (softened)
Instructions
Step 1: Prepare the oven. Preheat it to 350 degrees.
Step 2: Grease, then flour two or three 8-inches pans. The number of pans you’ll use depends on how many layers you are planning to make. You can whip up two thicker 8-inch cakes or three thinner layers.
Step 3: Place the eggs, buttermilk, oil, sugar, and vanilla in a mixer bowl. Beat well until combined, then add the flour, baking soda, salt, and cinnamon. Beat again until well incorporated.
Step 4: Into the mixer bowl, add the carrots, coconut, crushed pineapple with juice, and chopped walnuts. Mix well until just combined.
Step 5: Into the prepared cake rounds, pour the batter. Place in the preheated oven and bake for about 35 minutes until the centre bounces back when a finger is lightly pressed in the middle of the cake.
Step 6: Remove the cake from the oven and let it cool in the cake pans before inverting it onto a cake plate.
Step 7: To make the Cream Cheese Frosting: Start by beating the butter and cream cheese until fluffy. Add the vanilla followed by the sifted powdered sugar. Beat again until smooth. If the frosting turned out too thin, add 2 tbsp at a time powdered sugar. Or 1 tsp milk at a time, if it’s too thick. Then, frost the cake one by one.
