World’s Best Carrot Cake Recipe | Yummly
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World’s Best Carrot Cake

Patti: "Made this cake for a neighborhood get together, e…" Read More
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  • 3 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
  • 1 cup flaked coconut
  • 8 ounces crushed pineapple with juice
  • 1 cup chopped walnuts
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    NutritionView More

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    Calories370Calories from Fat190
    Total Fat21g32%
    Saturated Fat3.5g18%
    Trans Fat0g
    Calories from Fat190
    Total Carbohydrate42g14%
    Dietary Fiber2g8%
    Vitamin A50%
    Vitamin C2%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.


    Patti a month ago
    Made this cake for a neighborhood get together, everyone loved it, one gentleman neighbor came by the next day to see if there was any left. Have a request to bring it for dessert tonight. Couldn’t find Buttermilk, so made my own with a tbsp of vinegar and enough milk to make an even cup. I also reduced the coconut to 1/2 cup and added 1/2 cup of plumped raisins. I also didn’t use the full pound of confectioners sugar in the frosting.
    Robin Jepson 4 months ago
    Super moist and delicious. Not overly sweet. I will make again soon! My granddaughters loved it!
    Starr 4 months ago
    I wanted to make a carrot cake for my mom's 80th birthday, as that is her favorite cake. This recipe is easy to prepare and it was absolutely superb! Mom said it was the best carrot cake she had ever eaten! Five stars all the way! Everyone asked for the recipe. The only change made was a half cup of plumped raisins.
    Mary Ann M. 5 months ago
    This is sooooo spot'd swear it came from a fancy bakery. So very simple. Measured out 2 cups batter (plus a few tablespoons) for each cake pan. It made 3 perfect layers and the perfect amount of icing to add to each layer and on top...sprinkled with pecans. Yes I used pineapple, raisins, and only 1/2 c coconut. Special family flavoring: 1/2 t of almond extract into the icing. Repeater!
    Dr. LaShonda Reid 8 months ago
    Moist and very tasty. My family enjoyed it. It wasn’t too sweet. My only concern is that the ingredients for the icing aren’t included in the Yummly list. You need to go to the recipe to find the rest of the ingredients.
    Jean-Francois D. a year ago
    Great. followed the recipe.
    Sherrie Willson a year ago
    This was the greatest carrot came easy to make also!!!
    E Hale a year ago
    Amazing! This is my third time making this delicious cake!
    Lisa Harley 2 years ago
    VERY MOIST!!!! Will add raisins next time.
    Mya T. 2 years ago
    Super moist and delicious! Made it twice. Second time made middle layer of icing chocolate. So good.
    Mimi Lloyd 3 years ago
    Amazing! All my guests said it was the best they ever had!
    Canada C. 3 years ago
    Pineapple is too sweet. Coconut contributes a fibrous texture. Nuts become softer in a batter. Cake itself was good. May try again without those three ingredients. They completely overpower the carrot.
    Ellie K. 4 years ago
    My carrot cake recipe is slightly different however even if it was the same the amount of powdered sugar on the frosting is entirely too much and icky sweet. I use no more than 2 cups . A lb is a little more than 4 cups. I add another 3 oz. of cream cheese and some fresh lemon juice and zest. It makes the fluffiest slightly lemony frosting. Try it and you'll never go back to using a whole lb of powdered sugar again.
    Kay 4 years ago
    It was ok, I just think that it needs more salt in the batter. Not my fav.
    Vicki V. 4 years ago
    I make this omitting the buttermilk and vegetable oil, instead I add 1-1/4 cup of applesauce. It’s delightful and a little less in calories
    Carroll Brown 4 years ago
    Moist and delicious I put frosting over entire cake