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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Donna says
BY FAR the BEST carrot cake I’ve ever eaten. I do not normally go back and comment on recipes I try, but I feel like I need to give credit where credit is due on this cake recipe. IT WAS WONDERFUL. My husband has been begging me for a carrot cake forever and since it was his birthday, I figured it was the least I could do, lol. I don’t do scratch cakes often, but stumbled upon this recipe on Pinterest and thought I’d give it a try. I didn’t have all the same ingredients on hand however, so I had to improvise a bit. I didn’t have the coconut (which my family would have enjoyed) so I opted for a cup of raisins. They fit in beautifully. I would have also normally went with oil instead of the applesauce, but I just happened to have a ton of applesauce in the cabinet, so I went that route. I would definitely use the applesauce instead of oil every time if it’s an option. I also didn’t have cream cheese for the icing. I did however have a ton of butter on hand so instead of cream cheese icing (which is my favorite) I made a vanilla buttercream and it went very well with your cake. It was a HUGE success with my family, ESPECIALLY the birthday boy;) This will be my go to recipe for years to come and will for sure pass it down to my very unpicky boys who don’t mind cooking. Wonderful cake that was very simple to make. Thanks to your nana for the original recipe and to you for your modifications. It was a big success at my house!
Trish - Mom On Timeout says
This makes me INCREDIBLY happy. Thank you Donna!
Mike F. says
I made it twice, once as a cake and another time as cupcakes. I made some changes when i made the cupcakes subbing out a half cup of white sugar for light brown sugar and adding a little lemon zest to the frosting to add a surprising bit of brightness to it. I also toasted some pecans in sea salt, butter and brown sugar to sprinkle over the top of the cupcakes. The flavor profile was amazing.
Mike F. says
I love this cake recipe. I made it twice, once as a cake and another time as cupcakes. I made some changes when i made the cupcakes substituting a half cup of white sugar for light brown sugar and adding a little lemon zest to the frosting to add a surprising bit of brightness to it. I also toasted some pecans in sea salt, butter and brown sugar to sprinkle over the top of the cupcakes. The flavor profile was amazing.
Josie says
I have made this cake several times for my coworkers and they absolutely love it! The literally said it was “TO DIE FOR” without even knowing the name of your recipe! Thank you and your nana for sharing it! 🙂
Mike says
What about using light brown sugar or half of each, or would using LBS make the cake too moist?
Annabelle says
I imagine this carrot cake is one really to die for just reading your cake recipe However, I’m wondering what the difference is between using applesauce instead of canola oil (that is aside from healthy reasons) and which do you prefer? I plan to try this recipe for my daughter’s birthday on Oct.13, appreciate your prompt reply.
Thank you.
Trish - Mom On Timeout says
It’s really up to you. I like the flavor better with the applesauce, I don’t miss the oil at all.
Evva H. says
The best carrot cake hands down!!!!!! All of my family members and co-workers get very excited when I make this cake. Best ever! What do you think about putting the dough in the cupcake form? Any thoughts?
Trish - Mom On Timeout says
You absolutely can make cupcakes – start checking at about 20 minutes.
Jenn says
This is just wonderful, and I haven’t even made the icing yet! The recipe made four dozen mini cupcakes which I am serving at a graduation party tomorrow. I am super excited to serve these to the family, because I think they are going to lose their minds with the deliciousness.
DJ says
This is my go-to carrot cake recipe now, it’s always a HUGE hit when I make it! What are your baking recommendations when preparing this recipe as cupcakes?
Trish - Mom On Timeout says
Thank you so much DJ! Use parchment liners and bake for 18 to 22 minutes. Enjoy!
Anna Mamo says
Hi Trish , I have a carrot cake recipe that I thought I will never change , tried your recipe and made the cake twice in a week , Beautiful ???thx
Cherish says
Hi:-) Do you think this recipe would work for cupcakes? I’ve made this cake and your recipe is AMAZING!! The very best I’ve ever made and get rave reviews when I make it! Thank you!!
Trish - Mom On Timeout says
Thank you so much Cherish! Yes, you absolutely can make cupcakes. I recommend parchment liners for easy removal and about 18 to 22 minutes will do the trick.
Melysa Brown says
I’ve made this cake 4 times or so and every time it has turned out great!!! Is there any way I could turn this cake into cupcakes?
Trish - Mom On Timeout says
Yes, you absolutely can make cupcakes. I recommend parchment liners for easy removal and about 18 to 22 minutes. Use a toothpick to check for doneness.
Roxy Allen says
Lovely cake!
(Didn’t make frosting because it was sweet enough.)
Just wanted to say that I added half a tsp. of cardamom, and used 1 cup of organic, white, whole wheat flour, for 1 cup of AP flour, and it was great!
Do you think I could use ripe bananas to substitute for something (the pineapple, maybe)?
Trish - Mom On Timeout says
Love it! I think the bananas are an interesting idea – it would make this cake more of a Hummingbird Cake. The pineapple would probably be the best to swap out for that.
Alicia says
Honestly this is the best carrot cake I have ever had! It was also the first one I ever made and I am so happy for how it turned out. I change the frosting a little because I am not huge on cream cheese. I just do a half butter/half cream cheese ratio. It comes out sooo yummy and moist. I can’t rave enough about this cake really. Thanks. Oh and I use the oil, comes out perfect.
Trish - Mom On Timeout says
Thank you so much Alicia!
Teresa says
Hello
If you don’t use the shredded coconut do you replace by more shredded carrots or it will still turn out if we omit it?
Many thanks
Terrsa
Trish - Mom On Timeout says
I have had several readers make the cake without the coconut and the cake turned out great. I haven’t personally tried the recipe without the coconut since my family loves it. Do not add more carrot though since that will just add moisture.