by Holly
This really is the Best Carrot Cake and it is one of my most requested dessert recipes of all time. It’s quick, incredibly moist, and homemade.
This cake fully loaded with pineapple, coconut, walnuts and raisins and all topped off with cream cheese frosting. If you like carrot cake, you are going to love this easy, from scratch recipe!
A Classic Dessert
Carrot cake is a classic dessert that I think we’ve all enjoyed! I have sampled and savored countless recipes over the years, and I think it is safe to say that today I am sharing The Best Carrot Cake Recipe ever!
It seems to me there are two types of carrot cakes, the ones that are light and fluffy almost more like a spice cake with carrots and then there are the ones like this which are incredibly moist and fully loaded with goodies from nuts and pineapple to coconut and raisins. I personally prefer the latter!
Everyone seems to have that one dessert they’re known for… this one (along with Caramel Chocolate Poke Cake) is a dessert I am asked for ALL of the time.
Full of Goodies
This easy homemade carrot cake recipe creates a rich cake that is packed full of goodies! It’s completely loaded with pineapple, coconut, walnuts and raisins and it’s impossible to mess up! I’ve made it literally a hundred times (and I think most of the times are for my friend Billy who loves this cake more than anyone else)!
Carrot Cake Additions
The walnuts in this cake add a nice nuttiness which is perfect with the cinnamon, you can certainly substitute pecans if you happen to have them on hand (but walnuts are my favorite in this recipe). Making a cake with crushed pineapple makes it incredibly moist (just like adding zucchini or banana to a cake adds moisture)! I grate my carrots using the larger holes on my cheese grater.
An Easier Way
While a lot of carrot cakes are made in layers, those cakes tend to be a little bit lighter in texture and to be honest, I feel like making a layer cake is a bit too fussy for me. I prefer to bake cakes in a 9×13″ pan with a lid so that we can bake and serve (and even freeze) in the same dish. I find these types of cakes easiest to make and to store.
A Delicious Dessert
In fact, this cake is so good and so moist, you really don’t need frosting but I personally LOVE a good homemade Cream Cheese Frosting on carrot cake. If you prefer, this is also amazing topped with whipped cream. Regardless of how you serve it, this is one dessert that is always a crowd favorite so don’t count on having any leftovers!
This cake is a deliciously rich cake and it’s very moist so I store it in the refrigerator for up to 5 days. It’s best if you bring it to room temperature for serving. Keep in mind that this freezes well, in case you want to bake now and savor later!
More Great Cake Recipes
- Tres Leches Cake – Easy and delicious!
- Easy Apple Cake Recipe – with a cream cheese filling!
- Chocolate Chip Pumpkin Cake with Cream Cheese Frosting – So moist!
- Zucchini Cake – Family favorite!
- Simple Chocolate Cake – Simple & decadent!
Best Ever Carrot Cake
Prep Time 20 minutes
Servings 16 servings
Ingredients
- 3 eggs
- ¾ cup buttermilk
- ½ cup apple sauce
- ¼ cup oil
- 1 ½ cups white sugar
- 2 teaspoons vanilla
- 2 teaspoons ground cinnamon
- ⅙ teaspoon salt
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 2 cups grated carrots
- 1 cup raisins
- 1 cup flaked coconut
- 1 cup walnuts chopped
- 1 8 oz can crushed pineapple, drained
- Cream Cheese Frosting
Instructions
- Preheat oven to 350°F. Grease and flour a 9×13 pan.
- Combine flour, baking soda, salt and cinnamon with a whisk. Set aside.
- In a separate bowl, mix together eggs, buttermilk, applesauce, oil, sugar and vanilla. Stir in flour mixture just until mixed. Add carrots, coconut, walnuts, pineapple and raisins and mix until combined.
- Pour into prepared pan for 55-65 minutes or until a toothpick comes out clean.
- Cool completely and frost with cream cheese frosting.
Nutrition Information
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
More Recipes You’ll Love
Best Ever Cream Cheese Frosting
I dont like coconut… can that be left out or replaced ?
You can leave the coconut out or add extra nuts or raisins if you prefer. Enjoy Liz!
I made your carrot cake on Friday it was delicious. I followed your recipe exactly and it came out wonderful. My family enjoyed it. I will definitely make it again. Thanks.
You’re welcome Teleckies!
I am making this for Easter and am so excited! Do you use sweetened or unsweetened apple sauce?
I usually use unsweetened because that is what I have on hand, but either will work. Enjoy the cake Nancy!
Amazing recipe! Followed it exactly except just a little box of raisins because I wasn’t sure. Followed the cream cheese frosting exact too- minus lemon zest. My family ate it up!
I will be using this recipe,but omitting the coconut and raisins. My husband doesn’t like coconut. I don’t like raisins. But I like the idea of using a 9×13 pan .
Hey Holly! Awesome flavor and very moist. Made a couple of changes, substituting the applesauce for extra pineapple (since I love pineapple) and because I was out of walnuts, I used pecans instead. Also, my cake was done with 20 minutes left on the timer, baking it at 350. Suffice it to say I did use a dark non stick pan which most likely decreased the baking time. Thanks for sharing! =)
Yum, great substitution Jules! Glad you enjoyed it :)
I made this gluten free (because I’m celiac and I have to) and while I’ll say it came out really moist which is nice, it was REALLY bland. The most prominent flavour was baking soda. Definitely needs more cinnamon, maybe add some nutmeg or cloves. Other than that the recipe works well.
I made this cake a while ago, and it was the best carrot cake we ever had. Next time I plan to double the recipe & made it into a frosted layer cake layer cake. The other cakes in this post also look to be fabulous! Thanks :-)
Made this today. It was great!!
So happy to hear that Kathy :)
Delicious cake! Everybody just loved it! Like you said, there is even no need in cream. I did’t have cream cheese at home so I’m gonna do a cream made of sour cream, butter and sweet cream.
So happy to hear that Irena! I am glad everyone enjoyed it.
Hi Holly,
The cake looks delicious.
What can I use instead of pineapple to add moisture?
I have only made this cake as written Irena.
This recipe calls for buttermilk but I can only find low-fat buttermilk in our local grocery stores. Will low-fat suffice?
That will work perfectly.
I will make this carrot cake this week for my daughter’s 3rd birthday. I don’t have any buttermilk. Is there a good substitute?
Hi Maria, check out our Easy Buttermilk Substitute post for some great information on what you can use! Happy Birthday to your Daughter!!
I made this today and was glad I did. This is the moist and delicious carrot cake that I was hoping for. The calories are much less than most versions, only 1/2 c of oil, that is a bonus. Thank you for a delicious recipe.
You are welcome Cheryl! We are glad you enjoyed it!
Do you store the cake in the refrigerator?
I usually keep it at room temperature.
Is that an 18 oz can of pineapple or an 8 oz can
One 8 ounce can Dianne. Enjoy!
Made this recipe and carrot cake was excellent. Very moist and excellent flavour. Was a hit, will definitely make again
Patti, I am so glad you liked this carrot cake!
any way to change the measurement to metric which is now widely use. thanks
I am unable to provide ingredients in grams however you can find conversions here.
I haven’t made this but can tell you it hits all my carrot cake requirements and has apple sauce to boot. Can’t wait to try it!
Thank you!
You’ll be happy you did Ro!!