World’s Best Carrot Cake
This carrot cake combines sweet carrots, crushed pineapple, coconut, and walnuts, topped with cream cheese frosting for a moist and flavorful dessert.
Ingredients
Cake Ingredients
- 3 pieces eggs
- 3/4 cup buttermilk
- 3/4 cup vegetable oil
- 1 1/2 cups white sugar
- 2 teaspoons vanilla extract
- 2 teaspoons ground cinnamon
- 1/4 teaspoon salt
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 2 cups shredded carrots Grated finely for better texture.
- 1 cup flaked coconut
- 1 can (8 ounces) crushed pineapple with juice Use canned for convenience.
- 1 cup chopped walnuts Can substitute with pecans.
Instructions
Preparation
- Preheat your oven to 350 degrees Fahrenheit. Grease and flour two or three 8-inch pans.
- In your mixer bowl, combine the eggs, buttermilk, vegetable oil, white sugar, and vanilla extract. Mix well until combined.
- Add all-purpose flour, baking soda, salt, and ground cinnamon, and mix until well blended.
- Fold in the shredded carrots, flaked coconut, crushed pineapple (with its juice), and chopped walnuts. Mix until just combined.
- Pour the batter evenly into the prepared cake pans.
- Bake in the preheated oven for about 35 minutes. To check for doneness, press your finger in the center; if it bounces back, it is done.
- Allow the cakes to cool in the pans for a few minutes before inverting them onto a cake plate.
Frosting and Serving
- Once cooled, frost each layer with cream cheese frosting.
- Serve at room temperature, optionally with a scoop of vanilla ice cream or a dollop of whipped cream.
Notes
Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. Can be frozen for up to 3 months.