I am a carrot cake nut,seriously. I have had many many may spice cakes with carrots called carrot cakes. Some were OK to good. None were even close to this one. This is truly deserving the title worlds best. I've been making this recipe for years now.

Next level tweaks:
Soak raisins in cognac/brandy/bourbon/rum... overnight to a week.
Add pistachio's in place of half of the walnuts.
Add lemon juice and or lemon zest to the frosting.

This is truly the World's Best Carrot Cake recipe. I have been making this recipe for many years now. And I am a carrot cake snob. I make this recipe as written, pretty much. My only deviation is that I soak my raisins and coconut in dark rum overnight. I weighed the fluffed/shifted measured flour and the weights are as follows: 1.5 cups whole wheat flour = 184 grams, 2/3 cups all-purpose flour = 77 grams. Sometimes I make it with lemon zest cream cheese icing, sometimes orange zest, sometimes no icing. Sometimes I put roasted almonds on the side after icing.

This recipe is for connoisseurs. I use a box mix for the cake and only make the frosting. Do I think scratch cake is better? Yes, but I don't have time as a full time nurse during the 2020 Pandemic working in a COV 19 red zone. I'm a frosting girl, I just make that.

I got this recipe about 25 years ago and everyone really loves it!!! I rate it 5 stars!

Can't wait to try the carrot cake recipe!

Too many ingredients by far, certainly not the best in my opinion, try Morrison's supermarket, fresh counter now that is the best :)

I used pie tins from Marie Calendars pies that I had saved & needed 4 of them, but wow it made an such an awesome 4 layer cake!

You HAVE TO try this recipe, you won't be disappointed!

I will share a serious Carrot Cake trick. My Carrot Cake is without a doubt the best we ever had! After baking your cake (I don't mean store bought! The real thing) here's the trick, I put mine in a sealed cake box and let it sit in the refrigerator for up to a week before frosting it! The Carrots and other ingredients break down and it turns seriously moist! If you have a great Carrot Cake recipe, plan ahead to make it 5-7 days before you plan to eat it! Oh man! This small trick turns a Cake that might be a 8 on the scale to a easy 10! I've been perfecting my Carrot Cake recipe for 10 years to find out all it needed was time! I always store my Carrot Cake in the Refer. Wait til you taste the difference!

Where can I buy a brand name for the cake sealed box?

Such an easy recipe to follow and tastes out of this world phenomenal!!

I didn't have cake pans and used four Marie calendar pie tins instead. I'm glad I read the comments and doubled the frosting though, or I wouldn't have had enough to cover my 7-inch high, 4 layer masterpiece! (Definitely refrigerate it before cutting too.) My first time making a carrot cake, and everyone LOVED it!

This is the BEST Cream cheese frosting recipe I have ever tried.

1 pound butter
1 pound cream cheese
2 pound powdered sugar
2 teaspoon lemon juice
2 teaspoon vanilla extract

Instructions

Allow butter and cream cheese to reach room temperature. Beat cream cheese and margarine together in a bowl with a mixer. Slowly add in all powdered sugar. Once all of the sugar is in the bowl mix for at least an additional 12 minutes. When almost done, add in the extracts. Enjoy!

You MUST whip the frosting for 12 to 15 minutes, makes it melt in your mouth soft.

This is the BEST carrot cake ever! Just like the name says "The Worlds Best Carrot Cake!" Just got my new food processor. Sure makes shredding carrots a lot easier. I always double the recipe and make Two cakes. It's the only recipe for carrot cake I'll use.

I've made this carrot cake for the last 3 years. My family requests this cake for every holiday including most of the birthdays. I made this for my family reunion cake walk. It was eaten the next day at a cousins house. Everyone loved this cake and wanted this recipe. My entire family are great cooks and bakers and they said this is truly the WORLD'S BEST CARROT CAKE!! I times the icing recipe by 1.5 and this is just enough. I also chop pecans and pat on the side of the cake. I use pecan halves around the top as a border.Everyone that sees my cake for the first time thinks I bought at a bakery. LOVE, LOVE, LOVE this cake!!!

If you are looking for a hearty carrot cake, this is it! This is THE best carrot cake ever! My go to cc recipe...

Where's the glaze? Boil 1 cup sugar, 1/2 tsp. baking soda, 1/2 cup buttermilk, 1/2 cup butter, 1 tbsp. corn syrup, 1 tsp. vanilla for five minutes. Drizzle over hot from oven cake, then frost when cooled. You'll thank me later.

I made this cake for my mother's 90th birthday. It was the best carrot cake ever made! Everyone agreed. Awesome.