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Best Carrot Cake



  • 2 C flour
  • 2 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp ground cinnamon
  • 3 large eggs
  • 2 C sugar
  • 3/4 C vegetable oil
  • 3/4 C buttermilk
  • 2 tsp vanilla extract
  • 2 C grated carrot
  • 1 (8-oz) can crushed pineapple, drained
  • 1 (3 1/2-oz) can flaked coconut
  • 1 C chopped pecans or walnuts
  • Buttermilk Glaze
  • 1 C sugar
  • 1 1/2 tsp baking soda
  • 1/2 C buttermilk
  • 1/2 C butter or margarine
  • 1 Tbsp light corn syrup
  • 1 tsp vanilla extract
  • Cream Cheese Frosting
  • 3/4 C butter or margarine, softened
  • 1 (8-oz) pkg cream cheese, softened
  • 1 (3-oz) pkg cream cheese, softened
  • 3 C sifted powdered sugar
  • 1 1/2 tsp vanilla extract
Best Carrot Cake photo


  • 1


  • 2

    Line 3 (9-in) round cake pans with wax paper; lightly grease and flour wax paper. Set pans aside.

  • 3

    Stir together first 4 ingredients.

  • 4

    Beat eggs and next 4 ingredients at medium speed with an electric mixer until smooth. Add flour mixture, beating at low speed until blended. Fold in carrot and next 3 ingredients. Pour batter into prepared cake pans.

  • 5

    Bake at 350 degrees for 25-30 minutes or until wooden pick inserted in center comes out clean. Drizzle Buttermilk Glaze evenly over layers; cool in pans on wire rack 15 minutes. Remove from pans, and cool completely on wire racks. Spread Cream Cheese Frosting between layers and on top and sides of cake.

  • 6

    Buttermilk Glaze

  • 7

    Bring first 5 ingredients to boil in a large Dutch oven over medium-high heat. Boil, stirring often, 4 minutes. Remove from heat, and stir in vanilla.

  • 8

    Cream Cheese Frosting

  • 9

    Beat butter and cream cheese at medium speed with an electric mixer until creamy. Add powdered sugar and vanilla; beat until smooth.



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