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To Die For Carrot Cake

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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 recipe with cream cheese frosting

 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.

carrot cake with pineapple whole

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!

best carrot cake recipe

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!

carrot cake on cake stand

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:

  1. Follow instructions 1 and 2 below.
  2. Place liners in muffin pan and fill two-thirds full.
  3. Bake at 350F for 18 to 22 minutes.
  4. Let carrot cupcakes cool before frosting.

Try these cake recipes!

  1. Orange Creamsicle Cake
  2. Lemon Zucchini Cake
  3. Best Ever Texas Sheet Cake
  4. Strawberry Shortcake Roulade
  5. Zucchini Spice Cake

How To Make Carrot Cake

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4.95 from 564 votes

To Die For Carrot Cake

This To Die For Carrot Cake receives rave reviews for it's unbelievable moistness and 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!
Course Dessert
Cuisine American
Keyword carrot cake, carrot cake recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 16 slices
Calories 499kcal
Author Trish - Mom On Timeout

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

The frosting recipe can be doubled if you are planning on piping a border and adding a lot of frosting decorations to the top of the cake.

Nutrition

Calories: 499kcal | Carbohydrates: 77g | Protein: 5g | Fat: 20g | Saturated Fat: 10g | Cholesterol: 61mg | Sodium: 274mg | Potassium: 267mg | Fiber: 3g | Sugar: 61g | Vitamin A: 3110IU | Vitamin C: 4.6mg | Calcium: 65mg | Iron: 1.6mg

Original post published August 18, 2012. Updated February 27, 2018.

 

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Comments

  1. Lisa D says

    Hi Trish! I just made this cake last night and haven’t even frosted it yet but OMG, the crumbs were amazing!! Ha! Can’t wait to taste the final product!! I used a bundt pan and it worked perfectly!! One question, maybe silly and I should know, but better to ask and be sure. Should this be refrigerated after I ice it? And also leftovers, although I doubt there will be any, do I need to refrigerate the leftovers?

    Reply

    • Trish - Mom On Timeout says

      Lol! I bet it’s so pretty in a bundt. I realize that I am SUPER late responding to you, I apologize. But for future reference, yes, I do refrigerate leftovers and I refrigerate after icing the cake as well. I think this cake is better chilled both in flavor and texture. Thank you SO much for stopping by Lisa! Have a great weekend!

      Reply

  2. Heather says

    I made this cake last year for Easter and everyone loved it! I am making it again this year and can’t remember if I used salted or unsalted butter for the cream cheese frosting. Do you use salted or unsalted butter?

    Thanks!

    Reply

  7. Shannon says

    I made this cake last year and it was so good!! Everyone loved it.
    This year I want to try it as cupcakes. Hoping it doesn’t stick to the paper liners. Any idea of how long to bake them for?

    Reply

  10. Sharon says

    Can this be made in a long cake pan rather than the round stackable ones? Does it change the taste? Texture? Is there different settings or a change in ingredient strengths if I do?

    Reply

  11. Sharon says

    Can this cake be made in a long sheet cake pan as opposed to the small 3-tier round ones? Would it change the taste, texture or longevity of the cake? I make cakes and breads for my husband’s breakfasts and he likes the Duncan Hines decadence cakes but I’d like to try this one instead.

    Reply

  13. Nicki says

    Have you ever made it as a sheet cake? Wanting to give the cake a try tonight without some of the fuss of layering and decorating.

    Reply

  14. Karen says

    I made this recipe last night with some tweaks to reduce the sugar content and gluten, and it came out very well and very moist. First, I subbed a combination of sweeteners for the 2c. sugar. It was still too sweet, so next time, I will try cutting back the amount used. To match the 2 cups, I used 1/2 c. date sugar, 1/2 c. Xylitol, 1/2 c. Splenda and 1/2 c. Stevia 1-to-1 granulated. I also used unsweetened coconut from Trader Joe’s in place of the sweetened coconut listed above. (I bought the ingredients for the frosting, but won’t be frosting the cupcakes/muffins that I made because that would be mad-crazy-sweet. Mind you, this is coming from a sugar hound who needs notes taped to the computer that say, “Share treats” and “No sugar,” because of inflammation and general health. I still manage to shovel sugar down the hatch every single day.)

    I wanted to try some Cassava one-to-one flour that I just bought, but I don’t have to be gluten free. I went to 1 c. unbleached flour and 1 c. Cassava flour. I made the batter into muffins instead of a sheet cake, and had 15 very full cupcakes using a 1/3 c. measuring cup for spooning the batter into the pan. Next time I will use 1/4 c. measuring cup to spread out the batter and make more cupcakes/muffins.

    Reply
4.95 from 564 votes (324 ratings without comment)

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