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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Viënna says
This cake recipe was calling me for months… Just made cupcakes out of them… To die for.
Thank you!
Trish - Mom On Timeout says
Mmmmm, now I’m craving carrot cake lol! I need to make up another one ASAP 🙂 Thanks so much for stopping by – have a great weekend!
Brianna says
I wanna try that too! How many cupcakes did it make?
Anita says
This looks amazing but can i make it without the coconut? My mom loves carrot cake but doesnt like coconut.
Trish - Mom On Timeout says
I’ve had lots readers make it without coconut with no problems. Enjoy!
Angie says
Can you freeze the un iced sponge?
Trish - Mom On Timeout says
The cake can be frozen – yes!
Valerie says
Just made this cake and OMG. It is by far the best carrot cake I’ve ever had. If you are looking for a carrot cake recipe look no further. I’m so glad that out of all the choices to pick from I chose this one.
Trish - Mom On Timeout says
That just made my heart happy. Thank you Valerie and Merry Christmas!
Linda says
Best carrot cake I’ve ever made – not a piece left in sight! I will be making it again this weekend for the holidays.
Trish - Mom On Timeout says
Thank you SO much Linda!
Sandi says
I made this for my husband for his 60th birthday. Carrot cake has always been his favorite. This was by far the best he ever had. I brought leftover pieces to work and now people are offering to pay me to make it for them! So happy to have come across this recipe,
Margaret Cromwell says
11/5/18. I have been using this to-die-for-carrot cake recipe for 3 years and always get favorite reviews and requests for the recipe. I am so glad to see it still on your web as I served it this weekend at a RV camping rally and received a request for the recipe. My original copy of this recipe is from 2015 with comments noted so therefore I am happy to find that I was able to print a fresh copy. As a result, I see so many new recipes I will be trying.
Trish - Mom On Timeout says
This just makes me so happy Margaret – thank you!
Connie says
Can you substitute almond flour for the all purpose flour to make it gluten free?
Trish - Mom On Timeout says
I’ve never tried that Connie but if it’s a 1:1 substitution, it should work.
Anayeli says
Just making sure the frosting recipe is 1 POUND of sugar?
Trish - Mom On Timeout says
Yes, but you can use less if you prefer it less sweet.
Mary says
ABSOLUTELY!! THE BEST CARROT CAKE ON THE PLANET!! THANKS FOR THIS FABULOUS RECIPE! the only addition was of ground ginger and nutmeg. I made it today EVERYONE COULD NOT STOP RAVING ABOUT IT! ❤️
Trish - Mom On Timeout says
You are too sweet Mary! Thank you so much!!
Jen says
Hi there. Is 1 lb powdered sugar the correct measurement?
Trish - Mom On Timeout says
Yes, but you can use less if you prefer it less sweet.
Connie says
I am making the carrot cake tomorrow but I am wanting to make cupcakes instead of layered cake. Will that work? What would the baking time be? I’ll use muffin papers. Will the papers peel off without sticking after baked?
Trish - Mom On Timeout says
Definitely use parchment liners because this is a very moist cake. I would guess somewhere around the 18-25 minute range. Enjoy!
Aisha says
This cake is amazing!!! I couldnt believe i made this.
Thank you So much for sharing your grandma’s recipe
Jennifer Ann Green says
The best carrot cake I’ve ever eaten. So moist. Recipe is spot on.
Trish - Mom On Timeout says
Thank you so, SO much! Have a lovely weekend!
Geeh says
Thanks so much for this…I made a surprise dinner for my boy friend… and had this as dessert….he loved it
Trish - Mom On Timeout says
Fantastic! Thanks so much for stopping by!
Lisa says
Thank you for the great recipe! I made this yesterday for my husband’s welcome home gift. It came out perfectly! He loved it! Made sure to let the layers cool completely before icing it. Refrigerated it for about an hour before we ate it. It held together very well and was not dry. This was a very easy recipe with minimal cleanup. Can’t wait to make it again for the holidays!
Trish - Mom On Timeout says
Yes! Letting the cake cool completely is crucial. So glad you loved it!