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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Hilary says
Best carrot cake to date! Thank you so much Trish!
Trish - Mom On Timeout says
Thank you Hilary! Thanks so much for stopping by!
Henriette says
I made this with a friend and we used only about half the powdered sugar it asked for in the buttercream, because we were worried it would be too sweet. It was absolutely delicious. 10 out of 10. The cake did slide a little bit (since we changed the buttercream ingredient ratio), but I think if we’re just quicker with getting it frosted and into the fridge, it won’t have that problem. I will definitely be making this cake again!
Trish - Mom On Timeout says
Can’t ask for better than a “10 out of 10”! Thank you so much Henriette!
Murray Falconer says
Hello there
Is the oven 350 degrees Celsius or Fahrenheit?
Best regards
Murray
Trish - Mom On Timeout says
Farenheit Murray!
Alyssa Taylor says
I’ve made this cake a few times now, it started with Easter and was highly requested at Christmas. I used oil instead of applesauce and it did not disappoint!
Has anyone made this recipe as cupcakes? We’re going to a birthday party that’s a bit of a drive so I thought cupcakes would be a bit easier to transport. If so, what was the bake time? Thanks!
Trish - Mom On Timeout says
Thank you so much Alyssa! We love it too! You can make it as cupcakes but you need to use parchment liners because they will stick otherwise. Start checking at 22 minutes for the cupcakes.
Kristi says
The only difference between this recipe and mine is that I use 3 cups of grated carrots and no coconut. The best carrot cake in the world handed down from my mom!
Trish - Mom On Timeout says
That’s amazing! We love it so much!
Val says
This is the BEST cake ever!! Can this recipe be made into cupcakes? If so would I need to modify the recipe or baking times etc?? Thanks!!
Trish - Mom On Timeout says
Thank you Val! You can make it as cupcakes but you need to use parchment liners because they will stick otherwise. Start checking at 22 minutes for the cupcakes.
Linda says
I’m allergic to nuts. Can I substitute golden raisins for them?
Trish - Mom On Timeout says
Yes, for sure Linda!
Carol says
I have been searching for a moist carrot cake recipe for ages without success until I came across this one…….this recipe is fabulous and, I think, restaurant quality!!!
This recipe is definitely a keeper & a family favourite, thank you ?
Trish - Mom On Timeout says
So glad you enjoyed the cake Carol – thank you!
Verna says
Hi there,
I would love to try this carrot cake recipe cos it looks so delicious. But I’m confused how to convert the cup measurements of the Apple sauce, crushed pineapples and coconut into grams or Oz. Can you help please 🙂
Verna
Trish - Mom On Timeout says
Well a cup is 8 oz – does that help?
Jool64 says
Made this carrot cake today for husbands birthday hope we like it?
Trish - Mom On Timeout says
I hope so too!
DeeDee says
I was wondering if i could just use a spice cake mix with this instead of making the cake mix? Only cuz we love spice cake and all the rest sounds great with it?
Thanks
Trish - Mom On Timeout says
I wish I knew DeeDee! I haven’t tried it that way before but if you do, let me know! Sounds great!
Grapes says
Hi how to make apple sauce?.thank you
Trish - Mom On Timeout says
There are lots of good recipes out there but I usually buy mine 🙂
Ilona says
Does this recipe cater for the 3 layers or is it for 1 layer and triple the recipe?
Trish - Mom On Timeout says
3 8-inch layers, 2 9-inch layers, or 1 9×13 layer.
Clau says
Hello Trish! I found this recipe because it looks very good and people had wrote great comments about it. I really want to make it, but i cant find applesauce in supermarkets, it is not common in my country, how can i make it at home? What option do you use? Thank u!!!!
Trish - Mom On Timeout says
Hi Clau! There are lots of great applesauce recipes out there, just try to find one that doesn’t add sugar because the cake is plenty sweet on it’s own. You can also make it with oil which is what my Nana used to do. Best of luck!
Kim says
Hi! I made this lovely cake tonight and plan to serve it tomorrow. Can I refrigerate it overnight? Does it need to be covered? I should have thought of this before frosting the top. Any advice welcomed!
I really excited to taste the cake!
Thanks,
Kim (I haven’t baked a thing in years!!)
Trish - Mom On Timeout says
Hi Kim! Yes, I think refrigerating it is best. If it’s frosted, I would lightly cover it but it’s not 100% necessary. My sister does this thing where she puts toothpicks in the cake so they are sticking out of the frosting and then places the plastic wrap over it. It makes a little tent and doesn’t disturb the frosting. Hope that helps and I hope you enjoy the cake!