Award Winning Carrot Cake Recipe is a moist and flavorful dessert made with finely grated carrots, crushed pineapple, coconut, and toasted nuts, spiced with cinnamon, nutmeg, and a hint of cloves.
This delicious Award Winning Carrot Cake Recipe offers rich sweetness balanced with creamy tangy cream cheese frosting.
I made this Award Winning Carrot Cake Recipe after seeing it showcased in a baking show, which inspired me to recreate its texture and flavor at home.
The main specialty of this Award Winning Carrot Cake Recipe is its moistness and layered spices. I will now show step-by-step instructions to make this Award Winning Carrot Cake Recipe.
Best Moist Award Winning Carrot Cake Recipe In The World
The Best Moist Award Winning Carrot Cake Recipe in the world is rich, tender, and deeply flavorful. Sweetness from finely grated carrots and crushed pineapple blends beautifully with warm spices like cinnamon, nutmeg, and a hint of cloves.
Toasted nuts add a gentle crunch, while flaked coconut brings subtle texture. The cake is perfectly moist, soft, and melts in the mouth, complemented by smooth, tangy cream cheese frosting.
Each slice delivers a balanced taste of sweet, spice, and nutty flavors, making this Award Winning Carrot Cake Recipe indulgent, comforting, and unforgettable for anyone who tries it.
How To Prepare Award Winning Carrot Cake Recipe?
Recipe Overview
Preparation Time: 25 minutes
Cooking Time: 45 minutes
Total Time: 1 hour 10 minutes
Course: Dessert
Cuisine: American
Yield: 12 servings
Kitchen Utensils
- Large mixing bowl
- Medium bowl
- Electric mixer or whisk
- 9×13-inch baking pan
- Spatula
- Measuring cups and spoons
- Grater for carrots
- Cooling rack
Ingredients
For the Cake:
- 250 g all-purpose flour (2 cups)
- 180 ml buttermilk, room temperature (3/4 cup)
- 400 g granulated sugar (2 cups)
- 2 tsp baking soda
- 1/2 tsp salt
- 2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- Tiny pinch of ground cloves
- 1 can (225 g) crushed pineapple, drained very well
- 50 g flaked coconut (1/2 cup)
- 3 large eggs, room temperature
- 180 ml vegetable oil (3/4 cup)
- 200 g finely grated carrots (about 4 large)
- 100 g chopped toasted walnuts or pecans (1 cup)
- 2 tsp vanilla extract
For the Cream Cheese Frosting
- 225 g cream cheese, softened (8 oz)
- 115 g unsalted butter, softened (1/2 cup / 1 stick)
- 500 g powdered sugar (4 cups)
- 1 tsp vanilla extract
- 1/4 tsp salt
Instructions
1. Preheat the oven and prepare the pan
Set the oven to 175°C (350°F). Grease a 9×13-inch baking pan and lightly flour it, or line it with parchment paper for easier removal.
2. Mix the dry ingredients
In a large bowl, combine the flour, sugar, baking soda, salt, cinnamon, nutmeg, and cloves. Stir them together until evenly mixed.
3. Mix the wet ingredients
In a separate bowl, beat the eggs with the vegetable oil and vanilla extract until smooth. Then fold in the drained pineapple.
4. Combine wet and dry ingredients
Slowly pour the wet mixture into the dry ingredients. Stir gently just until everything is combined; don’t over mix.
5. Add carrots, coconut, and nuts
Fold in the grated carrots, flaked coconut, and toasted nuts using a spatula. Mix until evenly distributed.
6. Bake the cake
Pour the batter into the prepared pan and spread it evenly. Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes, and then transfer it to a wire rack to cool completely.
7. Make the frosting
Beat the cream cheese and butter together until smooth. Gradually add the powdered sugar, and then stir in the vanilla extract and salt. Beat until the frosting is creamy and spreadable.
8. Frost the cake
Once the cake has completely cooled, spread the cream cheese frosting evenly on top. Slice and enjoy.
Note: Ensure pineapple is very well drained to prevent the cake from being too moist. Cake can be made a day ahead; store in an airtight container in the refrigerator.
Nutritional Amounts Award Winning Carrot Cake Recipe
| Nutrition | Amounts |
|---|---|
| Calories | 450 kcal |
| Protein | 5 g |
| Carbohydrates | 60 g |
| Fat | 22 g |
| Fiber | 2 g |
| Sugar | 42 g |
Why It’s Favorite Among Dessert Lovers
The Award Winning Carrot Cake Recipe is loved by dessert enthusiasts because of its moist, tender texture and rich flavor. Grated carrots and crushed pineapple provide natural sweetness, while cinnamon, nutmeg, and a touch of cloves create warm, inviting notes.
Toasted nuts and coconut add a subtle crunch that enhances the overall experience. Cream cheese frosting delivers a smooth, tangy contrast to the sweet, spiced cake.
The harmony of flavors, textures, and aroma makes this Award Winning Carrot Cake Recipe memorable and keeps people coming back for another slice, earning its reputation among dessert lovers.
Why My Recipe Works
My recipe works because it carefully balances moisture, sweetness, and spice to create a tender, flavorful carrot cake. Using finely grated carrots and well-drained crushed pineapple ensures the cake stays soft without becoming soggy.
Toasted nuts and coconut add texture, while the precise blend of cinnamon, nutmeg, and a hint of cloves enhances the natural flavors. The eggs and vegetable oil provide richness and structure, allowing the cake to rise evenly.
Cream cheese frosting complements the spiced cake with a tangy, smooth finish. Every ingredient and step is designed to produce consistent, reliable results.
How To Decorate And Serve This Recipe
To decorate this Award Winning Carrot Cake Recipe, start by letting the cake cool completely. Spread a smooth layer of cream cheese frosting evenly over the top using an offset spatula.
Sprinkle toasted nuts or coconut around the edges or in the center for an elegant touch. For added visual appeal, lightly dust with cinnamon or place small carrot-shaped decorations on top.
Slice the cake using a sharp knife for clean edges. Serve on a decorative platter or cake stand. This presentation enhances the cake’s appeal while keeping the focus on its moist, spiced layers and creamy frosting.
When To Serve
The Award Winning Carrot Cake Recipe can be served on a variety of occasions to make any gathering special. It works wonderfully as a dessert after lunch or dinner, offering a sweet, spiced finish to the meal.
Award Winning Carrot Cake Recipe is also great for birthdays, holiday celebrations, tea parties, or casual get-togethers, where its moist texture and creamy frosting impress guests.
Serve slices at room temperature for the best flavor and texture, allowing the spices and cream cheese frosting to shine. Pairing it with coffee, tea or a glass of milk enhances the experience even more.
Professional Baking Tips
➢ Measure Ingredients Accurately – Use a kitchen scale for flour, sugar, and nuts to ensure consistent results. Spoon and level dry ingredients instead of scooping directly from the container.
➢ Room Temperature Ingredients – Bring eggs, butter, and buttermilk to room temperature before mixing. This helps the batter blend smoothly and creates a tender, even cake.
➢ Properly Drain Pineapple – Press the crushed pineapple in a sieve or paper towel to remove excess liquid. Too much moisture can make the cake dense.
➢ Toast Nuts and Coconut – Lightly toast walnuts, pecans, or coconut in the oven before adding them. This enhances flavor and adds crunch without sogginess.
➢ Don’t Over mix the Batter – Mix just until the ingredients are combined. Over mixing can develop gluten in the flour, making the cake tough.
➢ Cool Completely Before Frosting – Let the cake cool fully on a wire rack before spreading cream cheese frosting. Frosting warm cake can melt and slide off, ruining the presentation.
Additions For More Delicious Ideas
◆ Crystallized Ginger: Finely chop 2–3 tablespoons of crystallized ginger and fold it into the batter. Adds a warm, zesty kick that complements the cinnamon and nutmeg beautifully.
â—† Orange Zest: Add the zest of one orange to the batter or frosting. It brightens the flavor and adds a fresh, citrusy aroma that pairs perfectly with the sweet and spicy notes of the cake.
◆ Raisins or Sultanas: Mix in ½ cup of plump raisins or sultanas for natural sweetness and chewy texture. Soaking them in warm water or orange juice beforehand makes them extra tender.
â—† Pineapple Upside-Down Variation: Sprinkle small pineapple chunks on the bottom of the pan before adding the batter. When inverted after baking, it creates a stunning tropical twist and caramelized topping.
â—† Spiced Nuts or Candied Pecans: Toast the walnuts or pecans with a pinch of cinnamon and brown sugar before folding them in. Adds extra crunch, sweetness, and aroma.
Storage Recommendations Â
To keep the Award Winning Carrot Cake Recipe fresh and flavorful, store it properly. For short-term storage, cover the cake with a cake dome or place it in an airtight container at room temperature for up to one day.
For longer storage, refrigerate the cake in an airtight container, where it will stay fresh for four to five days. The cake can also be frozen by wrapping it tightly in plastic wrap and then in foil, lasting up to two months.
Frequently Asked Questions (FAQs)
Do I have to refrigerate carrot cake?
Yes especially if it’s frosted with cream cheese frosting. Cream cheese is perishable and should not sit at room temperature for more than about two hours. Refrigerating slows bacterial growth and keeps the cake safe and fresh longer.
Why did my carrot cake turn out dry or dense?
Dry or dense texture often comes from over‑mixing the batter (developing gluten) or over baking. Mix just until combined and check doneness with a toothpick inserted into the center it should come out with a few moist crumbs.
Why should I grate fresh carrots finely?
Finely grated carrots release more moisture and natural sweetness into the batter, improving texture and preventing dry spots. Coarsely grated carrots may stay too firm after baking.
Can I prepare the cake ahead of time?
Yes. You can bake the layers a day or two before decorating. Cool completely, wrap them, and refrigerate or freeze until you’re ready to frost. This helps the cake stay moist and makes decorating easier.
Is it normal for carrot cake to be very moist inside?
Yes. Carrot cake naturally stays moist due to carrots and oil. It may look very moist in the center when it comes out of the oven, but it’s fine as long as it’s fully baked test with a toothpick to confirm doneness
Conclusion
This Award Winning Carrot Cake Recipe is a recipe that everyone enjoys and appreciates. Every time I make it for serving, it brings smiles and compliments from family and friends.
The moist, spiced cake paired with creamy, tangy frosting creates a delightful dessert that never fails to impress. I always enjoy the process of preparing it, from mixing the ingredients to decorating the final cake.
The method is reliable and produces consistent results, making Award Winning Carrot Cake Recipe a favorite in my kitchen. I hope others try this Award Winning Carrot Cake Recipe and experience the same joy and satisfaction.
YOU MIGHT ALSO LIKE
Angel Food Cake Recipe with Strawberry || Topping
Classic Shoney’s Hot Fudge Cake Recipe
Amish Carrot Cake Recipe – Stays Fresh 5 Days
Healthy Beetroot And Chocolate Cake
Peanut Butter Mug Cake 3 Ingredients –Quick And Easy
Award Winning Carrot Cake Recipe
Equipment
- Large mixing bowl
- medium bowl,
- Electric mixer or whisk
- 9×13 inch baking pan
- Spatula
- Measuring cups and spoons
- Grater (for carrots)
- Cooling rack
Ingredients Â
For the Cake:
- 250 g all-purpose flour 2 cups
- 180 ml buttermilk room temperature (3/4 cup)
- 400 g granulated sugar 2 cups
- 2 tsp baking soda
- 1/2 tsp salt
- 2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- Tiny pinch of ground cloves
- 1 can 225 g crushed pineapple, drained very well
- 50 g flaked coconut 1/2 cup
- 3 large eggs room temperature
- 180 ml vegetable oil 3/4 cup
- 200 g finely grated carrots about 4 large
- 100 g chopped toasted walnuts or pecans 1 cup
- 2 tsp vanilla extract
For the Cream Cheese Frosting
- 225 g cream cheese softened (8 oz)
- 115 g unsalted butter softened (1/2 cup / 1 stick)
- 500 g powdered sugar 4 cups
- 1 tsp vanilla extract
- 1/4 tsp salt
InstructionsÂ
Preheat the oven and prepare the pan
- Set the oven to 175°C (350°F). Grease a 9×13-inch baking pan and lightly flour it, or line it with parchment paper for easier removal.
Mix the dry ingredients
- In a large bowl, combine the flour, sugar, baking soda, salt, cinnamon, nutmeg, and cloves. Stir them together until evenly mixed.
Mix the wet ingredients
- In a separate bowl, beat the eggs with the vegetable oil and vanilla extract until smooth. Then fold in the drained pineapple.
Combine wet and dry ingredients
- Slowly pour the wet mixture into the dry ingredients. Stir gently just until everything is combined; don’t over mix.
Add carrots, coconut, and nuts
- Fold in the grated carrots, flaked coconut, and toasted nuts using a spatula. Mix until evenly distributed.
Bake the cake
- Pour the batter into the prepared pan and spread it evenly. Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes, and then transfer it to a wire rack to cool completely.
Make the frosting
- Beat the cream cheese and butter together until smooth. Gradually add the powdered sugar, and then stir in the vanilla extract and salt. Beat until the frosting is creamy and spreadable.
Frost the cake
- Once the cake has completely cooled, spread the cream cheese frosting evenly on top. Slice and enjoy.