The Best Carrot Cake Recipe

This recipe uses shredded carrots, crushed pineapple, coconut flakes and pecans to make the best carrot cake you’ve ever had! I’ve made this cake several times specifically for my grandpa who loves carrot cake and it is a crowd pleaser every single time. Make sure you save this recipe to make for Easter or a special occasion for someone who loves carrot cake as well!

The Best Carrot Cake Recipe

This is a recipe for the most incredible, moist carrot cake ever.
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Prep Time 1 hour
Cook Time 45 minutes
Total Time 1 hour 45 minutes
Servings 10 people

Ingredients  

Cake

  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1/2 teaspoons salt
  • 2 teaspoon ground cinnamon
  • 3 large eggs
  • 2 cups granulated sugar
  • 3/4 cup oil vegetable, olive or avocado
  • 3/4 cup buttermilk
  • 2 teaspoons vanilla extract
  • 2 cups grated carrots
  • 8 ounces crushed pineapple drained
  • 1/2 cup shredded coconut
  • 1 cup chopped pecans

Glaze

  • 1 cup granulated sugar
  • 1 1/2 teaspoons baking soda
  • 1/2 cup buttermilk
  • 1/2 cup butter
  • 1 tablespoon light corn syrup
  • 1 teaspoon vanilla extract

Frosting

  • 1/2 cup unsalted butter 1 stick, softened
  • 8 oz cream cheese softened
  • 1 teaspoom vanilla extract
  • 1/4 teaspoon salt
  • 4 cups powdered sugar sifted

Instructions 

Cake

  • Preheat the oven to 350°F
  • Line 3 (9-inch) round cakepans with parchment paper rounds and lightly grease and flour
  • Mix flour, baking soda, salt and cinnamon together in a small bowl
  • Add eggs, sugar, oil, buttermilk and vanilla extract to an electric mixer bowl and mix at medium speed until smooth
  • Add flour mixture, beating at low speed until blended
  • Fold in carrot, pineapple, coconut and pecans
  • Divide into thirds and pour batter into cake pans
  • Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean
  • Drizzle buttermilk glaze evenly over the layers while in pans
  • Cool in pans with buttermilk glaze for 15 minutes
  • Remove from pans and cool on parchment paper on wire racks
  • Assemble the cake spreading cream cheese frosting between the layers, on the top and the sides until completely covered

Buttermilk Glaze

  • Bring sugar, baking soda, buttermilk, butter and light corn syrup to a boil in a large Dutch oven over medium-high heat
  • Boil for 4 minutes, stirring often
  • Remove from heat and stir in vanilla extract

Cream Cheese Frosting

  • Beat butter and cream cheese at medium speed with an electric mixer until smooth and creamy
  • Add vanilla extract and continue mixing until combined
  • Add powdered sugar and beat until smooth
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