This To Die For Carrot Cake recipe receives rave reviews for it’s unbelievable moistness and delicious flavor! Truly the BEST Carrot Cake you’ll ever try! So easy to make and as an added bonus, there’s no oil or butter. I know this cake will quickly become a family favorite! Looking for a layered cake alternative? Check out these Carrot Cake Bars!
Carrot Cake
There is nothing like a cake to transform an ordinary party into a celebration. There’s something so festive about cakes that scream it’s time to PARTY! Today I’m sharing a cake recipe with you all that’s a family heirloom. I can’t believe I’ve waited this long to share this recipe with you!
This is my Nana’s recipe – slightly modified – and it is sooo amazing! I get requests several times a year for this To Die For Carrot Cake and made it just last week for my sister’s birthday. I love this recipe because it’s a one-two-three recipe and that makes it so easy! It also is a one-bowl wonder which I love.
I have made this recipe hundreds of times and all my friends and family love this cake so much so that I get asked to bring it to parties, holidays, potlucks, and BBQs all year long. I just love that it’s SO easy to make and completely foolproof!
Best Carrot Cake Recipe
This carrot cake with pineapple makes it so moist and the addition of coconut adds a sweet, delicate flavor that you’re going to love!
I have many carrot cake recipes on my site – like these Carrot Cake Bars – but they are all variations of this one. There isn’t another recipe that I’ve ever tried that even comes close to this carrot cake recipe for flavor, moistness, and texture. It’s hands down the best carrot cake I’ve ever had. Period.
What’s In Carrot Cake
This easy carrot cake recipe with cream cheese frosting stands out from the rest for two important reasons: I use both applesauce (instead of oil) and pineapple for extra moistness. The rest of the ingredients are typical cake ingredients that you most likely already have on hand,.
- unsweetened applesauce or oil (my Nana used oil, I use applesauce)
- granulated sugar
- eggs
- all-purpose flour
- baking soda
- baking powder
- salt
- cinnamon
- carrots
- shredded sweetened coconut
- chopped nuts optional
- vanilla
- crushed pineapple
Does Carrot Cake Have Raisins?
This is totally up to you. I don’t include it in my recipe because so many in my family don’t like raisins. If you’d like to add raisins to this recipe, add half a cup of raisins in with the shredded carrot in Step 3. Golden raisins are especially delicious in this recipe!
Carrot Cake Frosting
My Nana’s recipe is super simple (as easy as 1-2-3) and tastes incredible but what’s a carrot cake without cream cheese frosting??
Cream cheese frosting is the standard when it comes to carrot cake and with good reason. Soft and gooey with a hint of tang from the cream cheese – it’s the perfect complement!
How To Decorate!
You can decorate the cake however you want and I do it differently every time. You really can’t do this wrong!
- After the cakes have finished cooling, invert one of the cakes onto a cake plate or stand. Apply a generous dollop of frosting and spread to cover. An offset spatula will make quick work of this. Gently place the second cake on top and continue frosting.
- For this carrot cake recipe, I chose to decorate with the nuts. I chopped up some toasted pecans and then inverted a bowl onto the cake.
- Gently spread the pecans around the bowl and you’ll end up with a nice clean circle on the center of the cake. Watch the video below to see how I did it!
- I could have left it like this but my family loves coconut so I filled in the center with shredded coconut. Turned out really pretty!
What a cake!! I’d love for you to give this from scratch carrot cake recipe a try – it really will blow your mind! I like to use light cream cheese frosting and then subbing the applesauce for the oil, well, obviously you can now have two pieces of cake!
Do you have family recipes that the whole family just LOVES like this cake recipe?? I’m so thankful that I was able to get so many fabulous recipes from my Nana. Every time we eat this cake, I think of her and all the yummy times we had together.
Tips for the Best Carrot Cake
- Toasting the pecans (if you’re using them) adds even more amazing flavor to this recipe.
- DO NOT use pre-shredded carrots. Buy standard carrots, peel and grate by hand for the best results. You want the fresh flavor in this cake – it’s what makes it so outstanding!
- I used three 8-inch cake pans in the video. I really like the size of the cake with three layers. These are the pans I used – they’re amazing!
- These cakes are SUPER moist – amazingly so. Make sure to adequately grease your pans before adding the cake batter. My little brother likes to grease his pans, and line them with a piece of parchment before baking. I’m far too lazy for that. Using the pans above, and some baking spray that has the flour added in (like Baker’s Joy or Pam with flour), I have never, ever had any sticking issues.
- I’ve had several requests from people wanting to know where I got my cake serving set from… Amazon, of course!
How To Make Carrot Cupcakes
This recipe can easily be converted into a cupcake recipe. I do recommend that you use parchment liners because this cake is very moist and could stick to regular paper liners.
To make carrot cupcakes:
- Follow instructions 1 and 2 below.
- Place liners in muffin pan and fill two-thirds full.
- Bake at 350F for 18 to 22 minutes.
- Let carrot cupcakes cool before frosting.
Try these cake recipes!
- Orange Creamsicle Cake
- Lemon Zucchini Cake
- Best Ever Texas Sheet Cake
- Strawberry Shortcake Roulade
- Zucchini Spice Cake
How To Make Carrot Cake
To Die For Carrot Cake
Ingredients
Cake:
One
- 1 ¼ cups unsweetened applesauce or oil, this is what my Nana used
- 2 cups granulated sugar
- 3 eggs room temperature
Two
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon cinnamon
Three
- 2 cups grated carrots
- 1 cup shredded sweetened coconut
- 1 cup chopped nuts optional
- 1 tsp vanilla
- 1 cup Dole crushed pineapple not drained! {use the pineapple in JUICE not syrup}
Cream Cheese Frosting:
- ½ cup butter softened
- 8 ounces cream cheese softened
- 1 teaspoon vanilla
- 1 pound powdered sugar
- top with toasted pecans or coconut if desired
Instructions
- Preheat oven to 350 degrees.
- Combine #1 ingredients. Add #2 ingredients. Stir in #3 ingredients.
- Pour into a lightly greased 9 x 13 , two 9-inch pans or three 8-inch pans. (The cake is very moist so cutting parchment for the bottom of your pans will ensure they don't stick. I prefer to use the non-stick baking spray that has the flour in it for easy cake removal.)
- Bake for 35-40 minutes for the 9x13 and 9-inch pans and 25-30 minutes for the 8-inch pans. You're looking for an inserted toothpick to come out clean.
- Let cakes cool for 10 minutes in the pan and then remove to a cooling rack and let cool completely.
For the frosting:
- Beat the butter and cream cheese until nice and fluffy. Add in the vanilla and powdered sugar and beat until nice and smooth.
- Invert the cake onto a cake plate or stand.
- Apply a generous dollop of frosting and spread...
- Gently place the second cake on top and continue frosting. Repeat with the third cake if you made three.
- Refrigerate for an hour before serving for best results.
Video
Notes
Nutrition
Original post published August 18, 2012. Updated February 27, 2018.
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Mallory says
Would it be ok to use a 9 inch pan instead of 8? Would the three layers still turn out ok? Also would using cinnamon applesauce instead of regular alter the taste to much.
Trish - Mom On Timeout says
If you’re making them with a 9 inch pan I would go with two layers. If you really want the three layers and only have 9-inch pans, go for it, but cut the cooking time down a bit. The layers will be thinner but not too thin. Cinnamon applesauce would be delicious!
Katie M says
I’m thinking about making this for Easter this weekend but maybe in cupcake form. Anyone ever tried it in cupcakes? Think it would turn out moist and amazing still?
Trish - Mom On Timeout says
That will be fine! Just use parchment paper cups or foil so they peel off easily. The cake is very moist 🙂 Happy Easter!
Katie M says
Thank you! Using cups is a definite lol. I’m so excited to try these! And Happy Easter to you!
Lita says
I wonder if the people complaining of the cake being too heavy and too wet, used a large can of pineapple and juice, instead of the one cup can. Really, the cake is amazing, and I had no problems.
Trish - Mom On Timeout says
I wonder too Lita 🙂 Glad you enjoyed the recipe! Thank you!
Dawn B. says
I am going to try to make this for Easter this weekend. Fingers crossed that it works out!! I hate carrots and coconut, but for some reason…. I love carrot cake with coconut!!! Crazy, I know! If this works out well, I think I may try making them in my Pampered Chef brownie pan so I can have a bunch of individual cakes to freeze and use later. I think that would be a delicious easy treat with some whipped topping on them. I will let you all know how it works out!
Trish - Mom On Timeout says
Lol! Sounds perfect! Happy Easter!
Becky says
What adjustments would you make for baking this cake in High Altitude, above 5600 feet?
Trish - Mom On Timeout says
I’m not sure Becky. What adjustments do you normally make when baking? I would just do what you normally do. Sorry, that wasn’t very helpful 🙁
Becky Newman says
Thanks, making it now…increase flour, decrease leavening! I’ll let you know how it turns out…can’t wait!!!
Becky Newman says
Ok…this cake turned out amazing…came out of pans just fine! For High Altitude adjustments I increased baking temp to 365 degrees and baked for 30 minutes. I added an additional 1/4 c. flour,
I decreased baking soda to 2/3 tsp, decreased baking powder to 1 tsp, decreased salt to 2/3 tsp.
I used 1/2 c. toasted pecans and used 1/2 applesauce 1/2 oil! Thank you for the recipe!
NoBettyCrocker says
I’m about to try this cake… am I seeing correctly, 2lbs icing sugar for the frosting…? Also, can I use a glass dish to bake this cake. Thanks…
Trish - Mom On Timeout says
Yes and yes. You can absolutely cut the frosting in half if you’d like.
Steph says
2 lbs of powdered sugar is listed as an ingredient for the cream cheese frosting. Is the correct measurement 2 tablespoons of powdered sugar?
Trish - Mom On Timeout says
2 pounds is correct but it does make a lot of frosting. If you’re not planning on putting a bunch of detail on the top of the cake, borders, etc., go ahead and half the recipe.
Jackie says
Looks amazing! Would it be ok to cut the recipe in half? It’s just me and my fiancé and I’m afraid we wouldn’t (and shouldn’t 😉 ) eat all of it.
Trish - Mom On Timeout says
Sure! Just make a single layer cake.
Harmonium guide says
Looks amazing!
Trish - Mom On Timeout says
Thank you!
Kelcy says
This cake was amazing! It’s everything the description said it would be. I finally understand what you meant by ‘moist’ – I had concerns that it would be soggy, but instead the consistency was more like a banana bread cake. I omitted the nuts and only used apple sauce. I sprayed two 9-inch rounds with cooking spray, put a circle of parchment on the bottom, and sprayed the parchment again before pouring in the batter. The cake didn’t stick at all, and was fully cooked after 35 minutes. My favorite thing about this cake was that it was perfectly level when I pulled it out of the oven – what a plus! I am absolutely making this again and am so happy to finally have a carrot cake in my baking arsenal.
Trish - Mom On Timeout says
Woohoo! I love that it’s level when it comes out too – no cutting off tops 🙂 So glad you loved it as much as we do!
Emily says
I had been looking everywhere for this recipe. I made it last year and it was amazing. Everyone loved it. Best carrot cake i have had.
Trish - Mom On Timeout says
Thank you SO much Emily! We love it too!
Lisa says
Hi Trish! This recipe looks wonderful. I’m making it for Easter but I have a question: I’m using 9X13 inch pans. I plan on making 2 cakes, one for us and one for some neighbors that are very good to us. If I make one recipe of frosting will that be enough to cover the 2 pans well? Thanks!
Trish - Mom On Timeout says
Yes! I was going to say to half it and then saw you were making two cakes. It will be plenty for both cakes for sure!
Michelle says
This looks so good! I’m wondering if I can make this recipe into cupcakes for Easter? What are your thoughts?
Trish - Mom On Timeout says
Of course! I do recommend parchment or foil baking cups so they pull off easily. The cake is very moist and dense 🙂
Kristen says
I made this cake ant it turned out perfect. It didn’t fall apart on me. I followed the directions… I did have to cook it longer because it wasn’t done. It was in the over at 350′ for 70 min…I was using a bunt cake pan so I just kept an eye on the sides to pull from the pan. Perfect every time I do this. The cake was very moist, distribute small slices to guests because it is very dense (heavy) looked beautiful. Very Sweet… I did reduce the frosting to 1/2 the amount of sugar and it was still too sweet, but delicious. Freezing leftover slices for that day when you need something sweet. I wish I could post a picture because I took a few during the making. After I read the comments above of how people had problems with it coming off their pans. I didn’t have any issues. and I just greased my pan with butter. I guess it depends on if your cake was done or not. Because mine was done and it worked out fine.
Trish - Mom On Timeout says
Love the idea of doing it in a bundt!
Anne Blount says
I made this cake….delicious!!! Have a question…..does the cake have to be refrigerated after it is made???
Trish - Mom On Timeout says
Thank you! No it doesn’t unless it’s been frosted, but it actually tastes better when refrigerated in my opinion. You can leave it out if you need to though, for a few hours at least.
Kasia says
Yes. The frosting is made from cream cheese. Definitely.