The BEST carrot cake recipe I have ever found! A buttermilk glaze seeps into the cake layers and a cream cheese frosting brings all the flavors together.
I made a cake.
Carrot Cake.
It was also the BEST Carrot Cake recipe I have ever found.
And I desperately wish that this recipe for the BEST Carrot Cake of all time was actually mine. But I am not the one who created this perfect gem. Nope...I got this recipe from Southern Living. I'm also not the only one who love this cake. Chrissy Teigen raved about this cake on social media and John Legend described it as "Heavenly." Seriously, it's that good!
Ingredients & Equipment
Here are the kitchen items you'll need:
- 3 (9-inch) round cakepans
- Bowls and electric mixer (or whisks) for mixing
- Oven
Your ingredients:
Cake: This 3-layer cake is a mix of lots of carrots, crushed pineapple, coconut flakes and pecans or walnuts. Making a cake with pineapple makes it incredibly moist and the coconut and nuts add both flavor and texture.
Buttermilk Glaze: This particular carrot cake also has a lick-the-spoon-and-bowl-clean buttermilk glaze that seeps down into the cake while it's still warm from the oven, making it incredibly moist.
Cream Cheese Frosting: The cream cheese frosting brings it all together as the smooth and tangy frosting seeps into the layers, creating an even more tender bite.
(Scroll down to the bottom for the printable recipe card with exact measurements and recipe instructions.)
How to Make Carrot Cake
The full step-by-step instructions are below but this recipe couldn't be easier to follow. Just mix the wet and dry ingredients in separate bowls while folding in the fruits, nuts and vegetables all into one bowl. Pour the batter into the pans and bake for 25 to 30 minutes.
You drizzle buttermilk glaze over the warm layers right out of the oven and the layers absorb every bit of glaze, then you frost with cream cheese.
I know you're going to enjoy it as much as I did! And if you have a Best Carrot Cake Recipe that you think rivals this one, feel free to link to it (or share the recipe) in the comments section. The more Carrot Cake the merrier!
Best Carrot Cake Recipe
This is my favorite recipe for carrot cake! It has three layers. And homemade frosting that I spread between each layer and then all over the top and the sides.
Ingredients
Carrot Cake
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- 3 large eggs
- 2 cups sugar
- ¾ cup vegetable oil
- ¾ cup buttermilk
- 2 teaspoons vanilla extract
- 2 cups grated carrot
- 1 (8-ounce) can crushed pineapple, drained
- 1 (3 ½-ounce) can flaked coconut
- 1 cup chopped pecans or walnuts
Buttermilk Glaze
- 1 cup sugar
- 1 ½ teaspoons baking soda
- ½ cup buttermilk
- ½ cup butter or margarine
- 1 tablespoon light corn syrup
- 1 teaspoon vanilla extract
Cream Cheese Frosting
- ½ cup butter or margarine, softened
- 11 ounces cream cheese, softened (about a block and a half)
- 1 (16-ounce) package powdered sugar
- 1 ½ teaspoons vanilla extract
Instructions
Cake
- Preheat oven to 350°F and line 3 (9-inch) round cakepans with parchment paper rounds.
- Use floured spray or lightly grease and flour parchment paper. Set aside.
- Stir flour, baking soda, salt and cinnamon in small bowl. Set aside.
- Add eggs, sugar, oil, buttermilk and vanilla extract to a mixer bowl and mix at medium speed with an electric mixer until smooth.
- Add flour mixture, beating at low speed until blended.
- Fold in carrot, pineapple, coconut and walnuts. Pour batter into cakepans.
- Bake for 25 to 30 minutes or until toothpick inserted in center comes out clean.
- Cool in pans on wire racks for 15 minutes.
- While in pans drizzle Buttermilk Glaze evenly over layers.
- Remove from pans, and cool on parchment paper or wire racks for 30 minutes.
- Cool layers in freezer or fridge to speed up the final cooling process.
- Spread Cream Cheese Frosting between layers and on top and sides of cake.
Buttermilk Glaze
- Bring sugar, baking soda, buttermilk, butter (or margarine) and light corn syrup to a boil in a large Dutch oven over medium-high heat.
- Boil, stirring often, 4 minutes.
- 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 powdered sugar and vanilla extract; beat at high speed 10 seconds or until smooth.
Notes
Poke holes in layers with toothpick to aid in absorbing glaze.
Ensure layers are fully cooled to prevent frosting from melting as it's applied.
Keep cake in refrigerator until ready to serve.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 810Total Fat: 48gSaturated Fat: 19gTrans Fat: 1gUnsaturated Fat: 26gCholesterol: 114mgSodium: 760mgCarbohydrates: 91gFiber: 3gSugar: 70gProtein: 8g
This data was provided and calculated by Nutritionix.
Famous Queen's Cake Vs Southern Living's Best Carrot Cake
When the Buckingham Palace chefs shared the exact carrot cake recipe they used to make for the Queen of England many rushed to make this recipe at home. So who has the best carrot cake? Southern living staffer Ivy Odom had fun putting this question to the test. You'll have to watch to see which one she picks!
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Enily says
I have made this recipe and LOVE it!! But wondering if anyone has made it in cupcakes? Wondering how many it yields and aprox bake time? Thanks!
Kristy Bernardo says
I haven't made it into cupcakes but I love the idea. I may give it a shot for Easter and will update the post if I do. So glad you love it!
Kt says
Your link doesn't work. It just comes back to the page. And I never got the recipe. Too many pop up ads
Kristy Bernardo says
Hi Kt, I just tested the link and it seems to be working. Regarding the ads, they're what allow me to continue paying our bills as well as keep the site running by offering free recipes. Sorry you had trouble!
Kim Blanton says
@Kristy Bernardo,
It is October 2021
The link won't work for me either .
Could you please send it to my email if you have it. I tried looking it up on the site and can't find it. I would so appreciate it if you could.
kblanton44@gmail.com
Kristy Bernardo says
Hi Kim! I'm first going to try giving you the link to their print version: https://www.myrecipes.com/recipe/best-carrot-cake?printview Hopefully that will work! I did check the link again and it works for me. So strange that it's not working for some people, my apologies!
Reda says
I have made this same recipe for 30 + years and it is perfect!
Kristy says
It's soooo good, isn't it?? Thanks for sharing!
Prudy Copas says
Made last night for Easter dinner today. Everyone loved it! Thanks for the great recipe.
Kristy Bernardo says
Oh, I'm so glad you loved it!! Someone brought carrot cake cupcakes to our Easter dinner at my parents yesterday and they were SO good. Reminded me of this cake and that I need to make it again soon. Happy Easter, Prudy!
johana says
hello krisrty, it looks incredibly delicious, but I need the recipe in grams, I want to do it 🙂
Kristy Bernardo says
Hi johana, I apologize but this isn't my recipe so I don't have the amounts in grams. I'm only sharing it because I loved it so much. I did find this online calculator, so hopefully this will help you! https://www.gourmetsleuth.com/conversions/grams/general-gram-calculator
Beverly Rowland says
I have made this cake twice now. The first time I made the cake was Thanksgiving and it came out perfect. I made it again for Christmas and all the nuts rose to the top of each layer of the cake. It was really weird, as I bake a lot and have never had this happen. I have had nuts sink to the bottom of a cake but never form at the top of the layer. It really didn't affect the taste but looked really strange as all the nuts were around the top1/2 inch of the layers. Do you have any ideas as to why this happened? I really want this to be my "go to" carrot cake recipe, but would like to avoid having this happening again. Thanks so much!
Kristy Bernardo says
Hi Beverly! I'm not sure at all why that would happen, so strange! I've made it so many times and it's never happened to me. I'm glad that it didn't affect the taste (it's a bit of work so that would be so disappointing). I'll ask around to my baking blogger friends and see if they can shed any light. If I find an answer, I'll post it here. Cheers 🙂
Myrna says
Would love to make this cake but don't like coconut. Is it possible to leave out and use walnuts or pecks instead?
Eden Passante says
LOVE carrot cake!! This looks so amazing!
Kristy Bernardo says
Thanks so much! Hope you try it!
Janel from NellieBellie says
First, the first commenter... OMG! That's freaking awesome. You know you've achieved baking genius when she leaves good remarks :).
But, well she should. Thanks so much for not claiming the recipe as your own... that rocks!
But, I may have to argue that my carrot cake recipe (from my Grandma) may rival. Just saying. Although, I do believe in all fairness that I should make your cake and my cake for a taste trial. Hmmm, I wonder if my family would approve :).
Kristy Bernardo says
I love your comment so much...where to start?!! First...YES, right?? She's SO amazing and a wonderful human being. Such an inspiration! Second, I don't believe that ANY cake is EVER better than Grandma's...PERIOD. Even if you tasted this one and loved it, it still would never taste like the one Grandma makes, so you really have to stick with hers. And I applaud that!! Thanks so much for the fun comment, Janel! xoxo
Insiga says
Hey,
I have done this cake in form of cupcakes, because i need to transport it tomorrow. They are so delicious! Just one questions: Would it be possible to add more baking powder or soda to make them fluffy as muffins?
Thanks a lot! 🙂
Insiga (Germany)
Kristy Bernardo says
Hi Insiga! I fully admit that I don't know the answer to that question. I'm really a cook who just bakes on occasion and, as you know, baking is more of a science than cooking. I would think it would work but don't want to steer you wrong. Would you like me to ask some of my baking blogger friends?
Erin says
This looks simply amazing and perfect for Easter - Thank you for sharing!
Kristy Bernardo says
My pleasure, Erin!
Abigail Raines says
Thank you for recommending this recipe. I have to try this for my family. It surely looks moist and scrumptious!
Kristy Bernardo says
My pleasure, Abigail! I hope your family enjoys it as much as mine does.
Laura says
I am so impressed because I would be right there with you! I am terrified of layers lol and have only done them a few times. I love the idea of a buttermilk glaze--that sounds delish!
Kristy Bernardo says
It is SO GOOD, Laura!!
Susan | LunaCafe says
Those are fighting words, Kristy. 🙂 My Mom's carrot cake is the best in the world. Or it was until I saw yours. I'm going to have to do a side-by-side taste comparison. Let's see, where is that bag of carrots. 🙂
Kristy Bernardo says
Susan, I'm sure your mom's IS the best!! My mom's ANYTHING is the best so I completely understand 🙂
Lauren @ Wicked Spatula says
Gorgeous! I've been craving carrot cake and have been meaning to create a Paleo version. After seeing this I definitely have to!
Kristy Bernardo says
That I would love to see!
Sheena @ Tea and Biscuits says
That is a seriously good looking carrot cake, and the frosting looks out of this world! Just going to check out the recipe...
Kristy Bernardo says
Thanks,Sheena!
Laura @MotherWouldKnow says
Kristy, How funny that you haven't made a cake before this one - I find that hard to believe, you're such a great recipe developer. Anyway, I've got a carrot cake that I feel the same way about - I wouldn't change a thing. It's from The Commissary Restaurant (since closed) in Philly - sometime we should do a carrot cake-off; it would be fine and no matter which one was more popular, I bet they would both come out the winner - as would those lucky enough to get a piece of either one.
Kristy Bernardo says
Laura - I didn't mean to imply that I've never baked a cake; I've done a lot of baking but it's not something that I typically do. What I hadn't done is made a three-layer cake with all the fixins. Just too time consuming and cumbersome to deal with, I guess - but this cake has convinced me that I could do it often if this is the end result!
Faith (An Edible Mosaic) says
My mom's birthday was last week and I made her Carrot Cake too! (What is it with March birthdays and Carrot Cake? Lol!) Yours looks better. 🙂
Kristy Bernardo says
I doubt that! I'm sure yours looked great!
Miranda @ Cookie Dough & Oven Mitt says
I love carrot cake! This cake looks incredibly tender and delish. I definitely wouldn't classify myself as a non-baker with a cake looking this delicious.
Kristy Bernardo says
I suppose it's not that I'm a NON-baker but more that I cook sooo much more than I bake that it just doesn't happen often. But I could be if all I had to bake was this carrot cake! Of course, then I'd be as big as a house 🙂
Marye says
Oh this does look delicious!
Kristy Bernardo says
Thanks, Marye 🙂
Christine from Cook the Story says
Buttermilk glaze? That's pure genius!
Kristy Bernardo says
I thought the same thing 🙂
Keltie Palmer says
I made this yummy-looking cake tonight. If it tastes anywhere near as delicious as all of the components (the cake batter, icing, and glaze) do, it's going to be amazing! I'm letting it set overnight, but it took all I had not to cut into right away! Can't wait!
Kristy Bernardo says
What did you think of it, Keltie?? I'm dying to know and now you've made me crave this again all over (it's been awhile since I made it). I hope you loved it as much as I did!
Caroline Bussenius says
This is my favorite recipe too! I had it last Thanksgiving and couldn't believe how moist and delicious it was so I made it myself a week later for our friends-giving. I love everything bite sized so I made mini cupcakes instead of one big cake. I think I did 1/3 of the recipe and everyone loved them. So. Good.
Kristy Bernardo says
This would make awesome mini-cupcakes! Great idea!
John@Kitchen Riffs says
I'm not a big fan of carrot cake either. Or think I'm not -- but every time I have some, I always like it. This one looks like the best of the class -- really good recipe. Thank.s
Kristy Bernardo says
Thanks, John 🙂
Jan says
I've been making this carrot cake recipe for years. You are right. It is the bst carrot cake I've ever made or eaten.
Kristy Bernardo says
Have you really?? I'm so late to the carrot cake game! I'll just have to work that much harder to catch up 😉 Thanks, Jan!
Melanie | Melanie Makes says
My birthday is in July. Can I ask that you be my friend and request this in advance? Carrot cake is my favorite and this looks amazing!
Kristy Bernardo says
I AM your friend and of course!
Jan says
I've been making this version of carrot cake for years. You're right. They didn't lie. It is the best carrot cake I've ever made or tasted.
Kristy Bernardo says
It really is incredible!! Thanks, Jan 🙂
GiGi Eats says
Never in my life have I had carrot cake! I need to try and figure out how I can make this so I can eat it! 😀 Looks amazing!
Kristy Bernardo says
Thanks so much, GiGi!
Amanda says
You totally earned huge props from me today:
1. You are so obviously a baker. Seriously... you got skills!
2. I am so impressed with your integrity about the recipe. YOU ARE AWESOME.
3. The pics are making my mouth water... it looks and sounds SO good!! Wicked good. 🙂
(I just did something similar with Rose's Caramel Cake recipe. I couldn't change a thing!, but still had to blog it because of it's amazingness. )
Kristy Bernardo says
omgosh, where to begin??
1. I'm such a huge admirer of yours so this means so much!!
2. THANK YOU for saying that! I was afraid that people might be irritated but, in the end, this is my personal blog, right? And I have to believe that people would want to hear about great recipes, regardless of whether they're mine or not. So I totally appreciate this!!
3. THANK YOU!! I'm seriously still craving it. And I'm so not a sweets person - they're good and I enjoy them but I'd go for cheese or bacon over cake any day, lol 🙂 But this cake just won me over!!
You're awesome, Amanda! xoxo
Jennifer Maidhof says
My daughter asks for carrot cake every year for her birthday. She's 14 now. Made it every year and while it takes a lot of work it is always appreciated to the max! This looks fantastic. I'm willing to switch up my recipe...you make this sound so gooooood! Thank you and love your humor!
Kristy Bernardo says
Ooooohhh!! PLEASE let me know if you make it and how she likes it! Thanks, Jennifer! 🙂