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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David G says
So I don’t actually like carrot cake very much, but have lots of friends who do, so I tried this recipe. Amazing results. Best Carrot Cake I have every had by a wide margin. Served with Christmas dinner to rave reviews.
Minor tweaks I made: I replaced half of the apple sauce with veggie oil, and I made it in two 9″ pans rather than three 8″ pans. And if you add nuts make sure you toast them; the toasted pecans I added were great.
Minor tweaks I will make the next time: It was a little too sweet. I am going to try cutting the sugar in the cake part by 1/4-1/3 (might try replacing some with brown sugar as well), and will probably cut the sugar in the frosting by a bit.
Trish - Mom On Timeout says
Thank you so much David! My Nana always used oil and it was so good! The cake is definitely on the sweeter side so reducing the sugar will help a ton if you found it too sweet. Have a great week!
Agnes says
Hello,
Made this cake before, and I am constantly being asked to make it again! Have you ever tried making the cake 2 days before eating it? I would have to bake the cake today, get the icing on it tomorrow and bring it to the office on the 3rd day. Would the cake stay moist enough?
Trish - Mom On Timeout says
It definitely will. Just wrap the cake, unfrosted, it plastic wrap and frost the day before as you intend. We enjoy this cake for days after baking and we think it just gets better and better.
Nicol says
Hi Trish! I failed baking a carrot cake once. After a few years, found your recipe and decided to give it a try again. I used oil and raisins instead of applesauce and coconut. The results were perfect! Very moist! Maybe a bit too moist but I hope to try using applesauce next time. My cake had a slight oily aftertaste in it since I used oil. But the cake succeeded still! Thanks Trish!
Danielle says
I make this for our Girls beach weekend each year and for other celebrations . I add 3/4 cup golden raisins and cut sugar by 1/4 cup . This cake is amazing !! And it’s beautiful as well. Does well with coffee in the morning too !
Angelica says
I’ve made this before, and everyone LOVES it. Thank you for the recipe. I would like to make it in a bundt pan. Do you know how that will affect the oven temp and cooking time?
Wanda Morales says
Hi Trish,
I’m getting ready to make your recipe for Thanksgiving and I was wondering if you have ever added raisins to the mix and if so how much?
Thanks
Wanda
Trish - Mom On Timeout says
Yes! You totally can! About half a cup and I love using golden raisins in this recipe!
sherri says
LOVE that oil etc., is not an ingredient! Looks absolutely devine and based on all the people who made it, would agree with that sentiment.
If raisins work (1/2 cup) then I’ll be adding 1/2 cup of dates or figs instead.
Can hardly wait. Recipe is pinned and ready to go.
Thanks for posting – great pics
Vonnie says
This cake is absolutely delicious. I made it to celebrate my birthday and it was perfect! I was surprised how moist it was even without the oil. I added a little more cinnamon and a bit of milk to the frosting.
Trish - Mom On Timeout says
Thank you so much!
Wendy says
Can you make in one tin and if so what size and timing for cooking
Trish - Mom On Timeout says
A 9 x 13 baking dish is what my Nana always used. Start checking at 25 minutes or so.
Sandra says
My sister makes this carrot cake and it’s by far the best, but I tried making it and there was to much moisture. I’m not sure what I did but I was disappointed. The toothpicks came out clean. Maybe the cake wasn’t completely cool before I frosted it. Any thoughts?
Karin says
Yesterday I tried this recipe to celebrate somebody’s really special birthday. It was so delicious! I’ve gotta try with the cranberries! Thank you!
Bonnie L Wallace says
Hello…..I’m relatively new to baking and I have a question please. I’m thinking about making this for my office christmas party, but I need some tips on how to make sure that the batter is evenly spread among the pans. I have done this in the past and I never end up with the cakes being even. so please, if you know of something that I can do to ensure that the batter is evenly spread among three pans, please let me know. Thank you….
Trish - Mom On Timeout says
Yes! I would get an offset spatula. Start from the center and spread the batter out to the edges. You can also tap the cake pans on the counter several times to even out the batter.
Bob Wright says
Simple – Weigh the empty bowl before you start, then weigh the bowl again after it is filled with the carrot cake batter. Now subtract the weight of the bowl to find out what the batter weighs and divide that number by the number of pans you will be using. You will get exactly the right amount in each pan.
Kathy says
I haven’t made this recipe, yet, but it sounds wonderful. I have a 3 tier carrot cake wedding cake to make. IS this cake stable enough to stack 3 tiers?
Trish - Mom On Timeout says
The cake in the pictures is three tiers, so yes.
Hilda says
This is a remarkable recipe. I have been using your Carrot Cake recipe for a few years now. Every person that has tried it, absolutely loved it. I do split the coconut with 1/2 cup coconut and 1/2 cup cranberries. Carrot cakes lovers will not be disappointed with this delicious recipe. Thank your Nana for me please.
Trish - Mom On Timeout says
Love the addition of cranberries, yum!
Janice says
This recipe looks great I was wondering if I can make carrot cake muffins from this recipe if so how long would I need to bake them if you know?
Trish - Mom On Timeout says
You sure can! About 18 to 22 minutes.
Trisha Bowman says
I made this recipe for work and it was a hit!!! I was concerned about just using cinnamon as the spice and using applesauce..well everyone loved it! Thank you very much!
Trish - Mom On Timeout says
So glad you gave it a try Trisha!
Megan says
This recipe is amazing!! My husband raved about it, thank you for sharing!! I’ll definitely be making again!