The Best Carrot Cake Recipe

The Best Carrot Cake Recipe Ever! | ASpicyPerspective.comA must make! The Best Carrot Cake Recipe | ASpicyPerspective.comAbsolutely The Best Carrot Cake Recipe I’ve ever made. Hopefully you’ll think so as well!

The Best Carrot Cake Recipe (& Easy to Make!) |
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Making a cake is not as hard as you might think.

Those who are not experienced bakers often look at a photo of a layer cake and immediately determine they cannot achieve such results.

The Best Carrot Cake Recipe |


Let me reassure you… You can make this cake.

You can make it, and it will turn out just as eye-catching and delicious as mine.

The Best Carrot Cake Recipe (Easy to Make!) |

That’s part of what makes this the best carrot cake recipe, in my opinion. It’s easy to bake, easy to frost, and is coated with toasted coconut around the edges to cover any imperfections.

No fussy piping techniques necessary.

Making The Best Carrot Cake Recipe (Easy to Make!) |

Why else do I think this is the best carrot cake recipe?

1) It’s ultra moist from the addition of coconut oil and fresh shredded carrots.

2) It has a lovely earthy flavor from the carrots and nuts, mixed with a tropical note from the coconut oil and shredded coconut.

The Best Carrot Cake and Frosting Recipe (Easy to Make!) |

3) It’s not overly sweet. Some carrot cake recipes have additional fruit and sugar. I like to take it easy on the sweetness, to let the natural carrot flavor shine… And to offset the frosting.

4) The frosting is super creamy and tangy. Made with more cream cheese than butter, the tangy-sweet frosting is the perfect complement to the carrot cake layers. You won’t be knocking the frosting off of this carrot cake!

TDF! The Best Carrot Cake Recipe (Easy to Make!) |

Just be sure to measure the ingredients accurately and you will end up with rich moist carrot cake that will have all your friends begging for the recipe.

How to Make The Best Carrot Cake Recipe (Easy to Make!) |

In fact, I’ve had a couple carrot cake haters, tell me this is the best carrot cake recipe they’ve ever tasted as well.

Converts are proof of excellence.

So Moist! The Best Carrot Cake Recipe (Easy to Make!) |

The Best Carrot Cake Recipe is a great dessert to serve for Easter… Or pretty much any other day of the year.

Why not give it a go? You can do it!

How To: The Best Carrot Cake Recipe (Easy to Make!) |

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17 comments on “The Best Carrot Cake Recipe

  1. Karen @ Seasonal Cravingsposted February 29, 2016 at 7:41 am Reply

    I love the addition of coconut oil and coconut inside the cake.  I’ll bet that takes it over the top.  Your photos are lovely!

  2. Fork on the Roadposted February 29, 2016 at 8:27 am Reply

    Brilliant.  One of my favorites.

    I love that it’s not too cloyingly sweet.  That’s always my problem with carrot cake.

    Love the way you’ve dressed the sides as well.


    Rating: 5
  3. Lauren @ Climbing Grier Mountainposted February 29, 2016 at 9:46 am Reply

    I adore carrot cake, but always feel like it’s a huge undertaking. I seriously can’t wait to make this! 

  4. Lori @ RecipeGirlposted February 29, 2016 at 12:45 pm Reply

    I do love a classic carrot cake, my family would be so happy for me to bake one today!  Thanks for making it look so easy!

  5. melodyposted February 29, 2016 at 4:11 pm Reply

    can i use 1 cup applesauce 7 1 cup sugar in place of 2 cups sugar?

    • Sommerposted February 29, 2016 at 9:52 pm Reply

      Hi Melody, No harm in giving it a try! Let me know how it turns out. :)

  6. Mariaposted February 29, 2016 at 8:49 pm Reply

    That toasted coconut sends this cake right over the edge!

  7. Abby (@ No Fail Recipes)posted February 29, 2016 at 9:16 pm Reply

    This recipe looks amazing and I love that it uses coconut oil. What do you think about using brown sugar instead of the granulated? Would you use the same amount?

    • Sommerposted February 29, 2016 at 9:53 pm Reply

      Hi Abby! Brown sugar would be great. I would use the same amount. :)

  8. Lisaposted March 1, 2016 at 4:23 pm Reply

    can’t wait to make this cake but…I have never used coconut oil when baking… only for the wrinkles on my chest…so I am confused…recipe is for 1 1/3 cup coconut oil ,MELTED…so do I measure then melt or do I melt then measure..because if I measure then melt its a lot more than 1 1/3 cup…but If a melt than measure it will be exact…I know your laughing..its okay…but PLEASE confirm…

    • Sommerposted March 3, 2016 at 9:55 am Reply

      Hi Lisa! I usually measure out the congealed coconut oil, warm it until it’s liquified, then stir in a little extra to even out the measurement. Happy Baking!

  9. Patty Kposted March 1, 2016 at 6:58 pm Reply

    This looks delicious, Sommer! I may just be serving this for Easter!

  10. Sylvieposted March 2, 2016 at 4:32 am Reply

    It’s a beauty and a perfect Easter dessert!

  11. Brian @ A Thought For Foodposted March 2, 2016 at 8:43 am Reply

    Carrot cake is my #1 favorite dessert (ok, it’s tied with cheesecake, but if it were on a menu alongside cheesecake, I’d definitely go for this). This looks absolutely perfect (especially the shredded coconut coating… I just can’t get enough). 

  12. mollyposted March 15, 2016 at 2:29 pm Reply

    This looks amazin!  can’t wait to try it! I’d like to make it for a party we’re going to this weekend but I’m thinking and 9 x 13 cake pan will be easier to travel with. Any suggestions? Follow the same recipe?

  13. Nadineposted March 22, 2016 at 10:36 am Reply

    This looks really good and I’m going to try it for our traditional ‘bunny’ cake!  Can you clarify if the coconut used is sweetened coconut or unsweetened coconut?  Thank you so much for sharing this recipe!

    • Sommerposted March 22, 2016 at 8:38 pm Reply

      Hi Nadine! Really, you could use either. The sugar on sweetened coconut won’t effect the batter in any way. :)