To Die For Carrot Cake

Name: To Die For Carrot Cake
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 1 1/4 cups unsweetened applesauce (or oil, this is what my Nana used); 2 cups granulated sugar; 3 eggs (room temperature); 2 cups all-purpose flour; 1 tsp baking soda; 1 1/2 tsp baking powder; 1/2 tsp salt; 1 tsp cinnamon; 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}); 1/2 cup butter (softened); 8 oz cream cheese (softened); 1 tsp vanilla; 1 lb powdered sugar; top with toasted pecans or coconut if desired

April 4, 2019

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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

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!

How To Make Carrot Cake

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