Out of this World Carrot Cake Recipe
Say hello to a slice of pure bliss—this is the Out of this World Carrot Cake, and I’m absolutely thrilled to share it with you. Imagine impossibly moist carrot cake layers packed with bright carrots, juicy pineapple, crunchy walnuts, coconut, and a gentle swirl of cinnamon, all topped with a dreamy cream cheese icing inspired by Callie’s classic recipe. It’s the kind of cake that turns celebrations into unforgettable memories. Trust me: once you serve this, no other carrot cake will ever measure up—this Out of this World Carrot Cake truly lives up to its name.
Ingredients You’ll Need
These ingredients might look straightforward, but together, they create layers of flavor and unforgettable texture in every forkful. From sweet carrots to tangy pineapple, each component brings its own magic to this Out of this World Carrot Cake.
- White sugar: Adds essential sweetness and keeps the crumb ultra-tender.
- Oil: Keeps the cake moist for days and ensures a luscious bite.
- Eggs: Bind everything together and give the batter structure and lift.
- Sour milk (milk + lemon juice): Provides tanginess and tenderizes the cake beautifully.
- Vanilla: Adds warmth and enhances all the other flavors.
- All-purpose flour (or a blend with whole wheat): Creates the soft, fluffy cake layers you crave.
- Cinnamon: Infuses the cake with cozy spice and a classic carrot cake aroma.
- Baking soda: Helps the cake rise to pillowy perfection.
- Salt: Balances out the sweetness and brightens the flavors.
- Carrots, finely shredded: Bring moisture, sweetness, and that iconic orange hue.
- Crushed pineapple with juice: Adds juiciness and a subtle tropical note.
- Shredded coconut: Weaves chewy, nutty goodness throughout each bite.
- Walnuts: Lend crunch and a hint of earthiness—plus more for a showstopping garnish.
- Raisins (optional): For little bursts of sweetness if you love classic touches.
How to Make Out of this World Carrot Cake
Step 1: Prep Your Pans and Ingredients
Start by preheating your oven to 350 degrees. This ensures your cake layers bake evenly and at just the right pace. Grease and flour two 9-inch round cake pans, then line the bottoms with parchment or wax paper circles for easy, worry-free removal. Take a few minutes to shred the carrots and measure out your other ingredients—this will help everything come together smoothly.
Step 2: Make the Sour Milk
If you’ve never made sour milk before, it’s as simple as combining 1 teaspoon of lemon juice with enough milk to make ¾ cup. Give it a quick stir and let it stand for about 3 to 5 minutes. This homemade buttermilk imparts gentle tang and tenderizes the cake so perfectly.
Step 3: Mix Wet Ingredients
In your stand mixer (or with a sturdy hand mixer), combine the sugar, oil, eggs, and sour milk. Beat these together until the mixture is perfectly smooth and cohesive. Then, add in the vanilla and mix just until that lovely fragrance is blended throughout.
Step 4: Add Dry Ingredients
Sprinkle in your flour (or flour blend if you’re using whole wheat), cinnamon, baking soda, and salt. Mix everything on low speed just until combined—overmixing can make the cake tough, so stop as soon as you don’t see flour streaks.
Step 5: Fold in the Good Stuff
Now comes the fun part! Gently fold in the shredded carrots, crushed pineapple with juice, coconut, walnuts, and those raisins if you’re using them. Fold just until everything is evenly distributed for maximum flavor in every slice.
Step 6: Bake to Perfection
Pour the batter evenly between your prepared pans. Pop them into the oven and bake for 45 to 50 minutes. You’ll know they’re done when a toothpick inserted in the center comes out clean. Try not to overbake—the key to Out of this World Carrot Cake is keeping it extra moist.
Step 7: Cool Completely Before Frosting
Set the cakes on a wire rack and let them cool in the pans for about 10 minutes. Then, turn them out and allow to cool completely before frosting. This patience pays off—a warm cake will melt your icing and ruin the texture!
How to Serve Out of this World Carrot Cake
Garnishes
For a showstopping finish, crown the cake with more chopped walnuts and a sprinkle of shredded coconut. If you’re feeling fancy, add a scatter of edible flowers or a dash of cinnamon across the top. It’s all about giving those creamy swirls of icing a touch of texture and color.
Side Dishes
Serve your Out of this World Carrot Cake with a side of freshly sliced fruit—think kiwi or strawberries—or a dollop of softly whipped cream. For coffee lovers, a hot cup of brewed java or chai latte pairs beautifully with the warm spices in every bite.
Creative Ways to Present
Cut the cake into wedges and layer each slice with an extra spoonful of icing, then decorate individual plates with citrus zest or candied carrot curls. Or serve cupcake-style squares for a casual get-together. However you serve it, this carrot cake stands out in any crowd.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, wrap slices or the entire cake tightly in plastic wrap and store in an airtight container in the fridge. The Out of this World Carrot Cake actually tastes even better the next day as all those flavors meld together.
Freezing
To freeze, wrap individual cake layers (unfrosted is best) in a double layer of plastic wrap and then foil. You can also freeze fully frosted slices—just separate each with parchment—so you always have a treat on hand for future cravings.
Reheating
Enjoy slices straight from the fridge for a firm, fudge-like bite, or pop an unfrosted piece in the microwave for about 10 seconds to revive that oven-fresh warmth. If reheating frosted cake, use low power to gently soften the cake without melting the icing.
FAQs
Can I make this Out of this World Carrot Cake gluten-free?
Absolutely! Swap the flour for your favorite gluten-free baking blend, making sure it contains a binder like xanthan gum so your cake holds together just as beautifully.
What’s the best way to shred carrots for carrot cake?
Use the fine holes on a box grater or the shredding blade of your food processor—finely shredded carrots slip into the batter seamlessly and bake up into the most tender crumb.
Can I reduce the sugar in this recipe?
It’s possible to slightly cut the sugar if you prefer less sweetness, but remember: sugar doesn’t just sweeten, it also keeps the cake moist. For best results, try reducing by 1/4 cup and see how you like the texture.
Can I add other nuts or dried fruit?
Definitely! Pecans work beautifully, and you can add dried cranberries or even chopped dried apricots for a fun twist. Just keep the mix-ins to about 1.5 cups total for the best cake texture.
Is it okay to make this cake a day ahead?
Yes! In fact, Out of this World Carrot Cake is even more incredible the next day. Bake, cool, and frost it ahead of time—just store it wrapped in the fridge until you’re ready to serve.
Final Thoughts
Trust me, sinking your fork into a slice of Out of this World Carrot Cake is something you have to experience for yourself. It’s a recipe that earns rave reviews every single time. Give it a whirl, and prepare to have everyone at the table asking for another piece!
Print
Out of this World Carrot Cake Recipe
- Total Time: 1 hour 10 minutes
- Yield: 2 9-inch cakes 1x
- Diet: Vegetarian
Description
Indulge in this decadent Out of this World Carrot Cake Recipe topped with a luscious cream cheese icing. Moist, flavorful, and loaded with wholesome ingredients, this cake is sure to impress.
Ingredients
Dry Ingredients:
- 2 cups all-purpose flour OR 1 cup whole wheat and 1 cup all-purpose flour
- 2½ tsp cinnamon
- 2 tsp baking soda
- ½ tsp salt
Wet Ingredients:
- 1½ cups white sugar
- ½ cup oil
- 3 eggs
- ¾ cup sour milk (milk + lemon juice)
- 2 tsp vanilla
Additional Mix-ins:
- 2 cups carrots, finely shredded
- 1 cup crushed pineapple with juice
- 1 cup shredded coconut
- ½ cup walnuts, plus more for garnish on frosted cake, if desired
- 1 cup raisins (optional)
Instructions
- Preheat Oven: Preheat the oven to 350 degrees. Grease and flour two 9-inch circle cake pans. Line pans with parchment paper.
- Prepare Sour Milk: Mix 1 tsp lemon juice with milk to make sour milk. Let sit.
- Mix Wet Ingredients: In a mixing bowl, combine sugar, oil, eggs, and sour milk. Mix well.
- Add Flavors: Stir in vanilla.
- Combine Dry Ingredients: Add flour, cinnamon, baking soda, and salt. Mix until smooth.
- Incorporate Mix-ins: Gently fold in carrots, nuts, coconut, pineapple, and raisins (if using).
- Bake: Divide batter between cake pans. Bake for 45-50 minutes or until a toothpick inserted comes out clean.
- Cool and Frost: Allow cakes to cool completely before frosting.
Notes
- You can add a hint of ginger or nutmeg for extra spice.
- For a nut-free version, omit walnuts or substitute with seeds.
- To enhance richness, use buttermilk instead of sour milk.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 380
- Sugar: 29g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 55mg
Keywords: Carrot Cake, Cream Cheese Frosting, Homemade Cake, Baking, Dessert
