This Recipe Takes the Cake: Our Best‑Ever Carrot Cake

Dress up dessert time with this sweet springtime confection! Carrot cake is a classic spring favorite that’s especially popular at Easter celebrations, but it’s also perfect for any occasion, including family dinners, parties, brunches, or anytime snacking. And dare we suggest carrot cake for breakfast? (Oh yes, we dare!)

Our sure-to-please recipe triples the goodness with three deliciously dense layers. The crushed pineapple and grated carrots make this cake extra moist and flavorful — and even provide a healthy serving of fruits and vegetables, so it’s totally guilt-free, right??

For the pièce de résistance, a rich and fluffy cream cheese frosting — with just the right balance of sweetness and tang — covers your towering achievement in dreamy white decadence.

Treat yourself and your guests to a big slice of heaven!

Best Ever Carrot Cake


20 min


20 min


40 min

Print Recipe
Yields 8 slices



2 cups sugar

3/4 cup vegetable oil

3/4 cup buttermilk

3 eggs

2 teaspoons vanilla

2 cups all-purpose flour

1/2 teaspoon salt

2 teaspoons baking soda

2 1/2 teaspoons ground cinnamon

1/4 teaspoon ground cloves

1/8 teaspoon ground nutmeg

2 cups grated carrots

1 8-oz. can crushed pineapple, drained

1 1/4 cups flaked coconut

1 cup chopped pecans


2 8-oz. packages cream cheese, softened

1/2 cup unsalted butter, softened

1 tablespoon vanilla

4 cups powdered sugar or as needed

Chopped pecans for decorating (optional)


Preheat oven to 350° F. Grease and flour three 9-inch cake pans.

With an electric mixer, beat the sugar, oil, buttermilk, eggs, and vanilla at medium speed. In another bowl, whisk together the flour, salt, soda, and spices. Add these dry ingredients to the wet mixture and beat at low speed until well blended. Fold in the carrots, pineapple, coconut, and pecans just until evenly distributed.

Pour the batter into the prepared pans and bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean.

Let cakes cool in the pans for 10 minutes. Then invert them onto wire racks and cool completely.

To make the frosting, beat the cream cheese, butter, vanilla, and powdered sugar until smooth and creamy. Spread frosting on each layer and around the sides of the assembled cake. Top with chopped pecans if desired.


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One comment on “This Recipe Takes the Cake: Our Best‑Ever Carrot Cake

  1. Marjory Wilson says:

    Thank you so much for sharing this receipt I am going to try it

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