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Nice delicious slice of the best carrot cake ever.

Carrot Cake

The best carrot cake that you will ever eat.
Course Dessert
Cuisine American
Keyword Best Recipe Ever, Carrot Cake, Homemade
Prep Time 45 minutes
Cook Time 30 minutes
15 minutes
Total Time 1 hour 30 minutes
Servings 12
Calories 350kcal
Author Southern Cabana Boy
Cost $15


  • 3 Large Eggs
  • 2 cups Sugar
  • ¾ cups Canola, Vegetable or Avocado Oil
  • ¾ cups Buttermilk *Buttermilk substitute works fine.
  • 3 teaspoons Vanilla NOT Imitation Flavoring
  • 2 cups Grated Carrots Food Processor for this. Large whole carrots are best.
  • 1 1/2 cup Chopped Pecans Keep back 1/4-1/2 c for garnish on the top after icing.
  • 1 1/2 cup Sweetened Flake Coconut
  • 8 oz can Crushed Pineapple (drained)
  • 2 cups All Purpose Flour** All dry ingredients sift together. **Flour mixture.
  • 2 tsp Baking Soda**
  • 2 tsp Ground Cinnamon**
  • 1/2 tsp Salt**

Cream Cheese Icing Recipe

  • 3 8 oz Cream Cheese Room Temperature
  • 1 Stick Butter (1/2 cup) NOT Margarine Room Temperature
  • 2 tsp Vanilla NOT Imitation Flavoring
  • 1 16 oz Powder Sugar May need extra.
  • 1/4-1/2 c Pecans Add to top after icing.


  •  Preheat oven to 350 degrees
  • Add the following ingredients to mixer on low speed, one at a time and in order listed below. Mix all together until creamy.
  • Add the flour mixture** a little at a time. Mix together at low speed (adjust if needed).
    Add your carrots. Mix well.
    Add your pineapple. Mix well.
    Add your pecans. Mix well.
    Add your coconut. Mix well.
  • Spray the 3 pans and place your paper cut-outs in the bottom of the pan.
  • Divide the batter evenly between the 3 pans.
  • Place on the center rack of oven and bake about 30 minutes. You will need to test with a toothpick to see if it comes out clean. If it does not bake another 3 to 5 minutes until it comes out clean. Take out of oven.
  • Place on a cooling rack for a few minutes. Use a knife to run around the edges of the cake to loosen from the pan. Flip the cakes while in pans onto a cooling rack. Remember to remove the parchment paper cut outs from the cake. They will come out with the cake. Let them cool down completely before you ice. See the Cream Cheese Icing recipe.
  • This cake freezes very well. You can make the cake a few days ahead of time. Wrap each cake layer in plastic wrap and place in freezer. When you are ready just take the layers out and then ice them.

Cream Cheese Icing Recipe

  • Place all the cream cheese in the mixing bowl.
  • Cream it for a bit till smooth on medium/high speed.
  • Add butter and mix again till blended well together.
  • Add vanilla.
  • Should it not be thickening, add more powdered sugar. FYI we have found that private label butter, more so than cream cheese can cause this icing to be a little less firm. It also matters if the cream cheese and butter get "too" warm then it is softer than it needs to be. You should stick it in the fridge to firm it while cake is cooling. This can be made ahead of time, too.

Homemade Buttermilk Substitute

  • Here is a tip for the buttermilk. For those of us who do not use a lot of buttermilk and never buy it here is a trick. Add one tablespoon of white vinegar or lemon juice to a cup of regular milk. Stir and let it sit for a few minutes. You will see it thicken.


Serving: 1 | Calories: 350kcal