I wanted to confirm that this is in fact the world's best carrot cake. I was a little stressed out about using 2 - 3 cups of flour, after all, baking is exact, right? I compromised and used about 2-1/2 cups of flour. I almost doubled the recipe thinking that it wouldn't make much--wrong!! It's perfect for a three layer, round cake. I did a crushed pineapple filling in between layers that was well received. I did double the frosting recipe and added my own touch which I highly recommend to make it the world's bestestest cake! after making the frosting as stated, I add my own homemade whipped cream frosting which I make with heavy cream, 2 tsp vanilla, half a pack of vanilla instant pudding. I combine both into the yummiest frosting ever and the grated orange rind not only adds taste but makes it a very beautiful cake.

Connie what is your recipe for the heavy whipped cream with 1/2 pack of instant vanilla pudding frosting recipe exactly? Or tell me what to make to incorporate it into the cream cheese frosting recipe for this particular cake! Thanks

How much "heavy cream" do you add to your recipe for the cream cheese frosting recipe?

Awesome recipe. My wife requested carrot cake for her birthday, so I made it with this recipe. I skipped the raisins (I don't like 'em) and it was incredible. Everybody was raving over it.

I love it and has been a " MUST HAVE " at every birthday party event for friends and family. My question here is can I substitute the cream cheese frosting to use yogurt instead for healthier reasons?

I have made this recipe for years with many variations, it seems impossible to make a mistake. I inlay use whole wheat flour to keep it healthier.
I soak coconut, dried cranberries and raisins in half cup of either cognac or rum, then lightly chop in my cuisinart since my kids don't like the chunkiness. After grating my carrots, I put them through the chopping attachment of my cuisinart so they are not so "hunky" as well. Agree with almost every post ahead of me, of course it's always about personal preference. I tried not draining the liquid in my pineapple and it was way too moist, I even press the liquid out with a cloth. It's divine!!

Definitely the Best Carrot cake I've ever baked or eaten. I add walnuts, also use 3 cups flour or gluten free flour and bake in two round tins. Excellent Birthday Cake with double the frosting mix adding some lemon juice and zest. Sprinkle with chopped pistachio nuts. Delicious:-)

Excellent cake. Thank you for sharing this recipe. It replaces my old carrot cake recipe!

Absolutely the BEST carrot cake I have ever made or eaten!! I altered the recipe a little bit and put more orange zest on the icing, and added pecans and coconut on top of the cream cheese icing. Definitely NOT a dieter's cake!! Oh so good!!!

I made this cake for a friends birthday. Everybody raved how delicious and moist it was. I changed the recipe just a little. I eliminated the coconut and used craisins instead of raisins.I did not drain the pineapple either. Also, I think you need to double the frosting recipe to have enough to thoroughly frost. I am definitely going to make this cake again.

I made this for Thanksgiving and everyone loved it!

This carrot cake is absolute perfection! Instructions are easy to follow and the cake is nearly fool-proof. I used 3 cups of flour. I also used 2 - 9 inch pans because that is what I had on hand. I filled them a bit more than I normally would, but they still baked beautifully in 30 minutes. Love this recipe! Will definitely use it again and again!

It's true this really is "The world's Best Carrot Cake". I make it for my family and friends and they just rave for it espeacially my brother in law. It's very easy and moist. I use 2 1/2 cups of flour. I have to make 3-4 cakes at a time because of the request.

My first attempt at carrot cake and it was a huge success. Yes, three cups of flour, plus I doubled the frosting and divided the batter for three layers. I never skimp on frosting - then crushed extra walnuts to cover the top and sides. Rave reviews from everyone, especially all those who are carrot cake afficianados.

Has anyone made this without the coconut? Is it very important?

Very good, I made it without coconut and walnuts, I don't like either... best carrot cake I've made!! I blended the carrots and pineapple so there were no pieces in it, everyone loved it!

My grandmother (who is a retired bakery manager) requested a carrot cake for her 86th birthday. I made this one for her and she and everyone else LOVED it! This is DEFINITELY the best carrot cake I've ever tasted! If you are going to take the time to chop walnuts/pecans and grate carrots, you may as well add the extra ingredients in this recipe and have a cake that will be the rave of your occassion. I'll never use another carrot cake recipe, this is THE ONE!

NOTES: I used 3 cups of flour, but I didn't pack it in one cup, I scooped it into a 1/3 light and fluffy, not packed, kind of the way you would measure for bread. If you are a "packer" I would only use 2 cups. You may want to double the frosting if you are baking this in round pans.

I made this cake for a friend's birthday, and it was awesome! Moist, rich, flavorful, and the cream cheese frosting was the perfect topper. I made a double recipe of the icing and really piled it on, plus made decorative carrots with leaves, and there was a little frosting left over, but I think the cake needed more than the single batch of icing would have provided. Absolutely yummy, this is now my lifelong carrot cake recipe.