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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Elena says
Will the cake outcome change if I reduce the amount of sugar?
Trish - Mom On Timeout says
Well, yes, it will be less sweet. But I have had many readers successfully make the cake after reducing the amount of sugar so I think you’ll be fine.
Deb says
Would dried cranberries work instead of raisins? It’s the only ingredient I’m missing and I have the cranberries. Please let me know soon. Want to make for my fiancee, he loves carrot cake and I would love to surprise him.
Trish - Mom On Timeout says
I don’t have any raisins in my recipe… But if you’re asking if you can add dried cranberries, then yes, you sure can.
Barbe says
Made this for the first time a few days ago. Followed the recipe with only a couple additions – – used 1/2 cup of ground almonds in place of the optional 1 cup chopped nuts then added 1/4 tsp of ground nutmeg and 1/4 tsp of ground ginger and lightly brushed the cake tops after slight cooling with Grand Marnier. I used the applesauce in place of the oil (and not some gourmet brand, but unsweetened Great Value, which is what I had on hand). My husband, who has eaten carrot cake around the country, raved about this cake as well as all my other guests, some of which used to put carrot cake on the bottom of their long lists of “likes”.
Thank you. It’s taken me 50 years to find the perfect carrot cake recipe!
JanetPicPac says
This is the best cake I have ever eaten. In. My. Life. It is so moist and dense and chock full of yummy bits of carrots, pineapple, coconut and walnuts. It’s a very easy cake to work with. No layers cracked when stacking them. The batter seemed too watery when I was ready to pour it into the pans, but rest assured, it will bake beautifully. I also loved using the unsweetened applesauce, instead of oil. I just bought individual servings in a 6-pack. Thank you for sharing your grandmother’s delicious recipe. I am sure this cake will be requested for every birthday and special occasion!
Adele says
I baked this beautiful carrot cake for a birthday and it was amazing! I made slight changes to the recipe; reducing the among of sugar in the cake as well as in the cream cheese frosting but nothing else. I used apple sauce as well and it turned out great. The taste is simply beautiful and it is moist. Thank you for sharing this great recipe! It’s definitely a keeper!
Gabrielle says
I have made so many of your recipes while we are in quarantine and think they are great. Tonight was my son’s 20th birthday. I made his favorite foods for dinner-grilled lamb chops, green bean almondine and your “To Die For Carrot Cake”. I had to make some variations because of shortages at the store. Additionally, I didn’t have 8″ pans-only 8.5″ pans. Anyhow-it was awesome! I had to make it without shredded coconut in the cake. I used light cheese instead of regular cream cheese in the icing and only 3 cups of powdered sugar. Honestly it was great-my family loved it. I hope to make it according to the directions next time, but even with these variations it was great! Thank you Trish!
Trish - Mom On Timeout says
I appreciate this so much Gabrielle – thank you!
Sylvia says
I’ve made this recipe 2x now and everyone loved it!! Thanks Trish for sharing your recipe!! Will definitely make again!!!
Sindy says
DELICIOUS! So super moist and easy to make! (grating the carrots and slapping on the icing probably took the longest!) Everyone loved the flavors together – I found it such an interesting boost of flavor with the crushed pineapples!
What worked for me:
– 1 cup applesauce + 1/4 cup coconut oil (make sure the coconut oil is melted and no other ingredients you’re adding are straight from the freezer or else the coconut oil can solidify!) I’ll definitely try with no oil and all applesauce next time! I was a little worried after reading all the comments from people sharing their experience of applesauce not working out for them.
– 1 1/4 cup of brown sugar. I personally always tone down on the sugar, especially this recipe since there’s already a sweetened shredded coconut/crushed pineapples/applesauce/icing sugar that makes up for the cake not being suuuper sweet! It worked out for me!
– added lemon juice + lemon zest in the icing because I love a hint of tartness in the icing otherwise I find that icing can get too sweet & heavy very quickly
– omitted nuts in the cake batter, and used sliced raw unsalted almonds (toasted them in the oven) because the birthday boy’s allergic to most of the other nut options. I think I’ll definitely try to add pecans/walnuts in the cake batter next time and toasted pecans on top!
– omitted the cinnamon as someone was allergic, but next time i’ll definitely add that in!
All in all, what a great recipe! Thank you for sharing!
Sally says
I have made this cake with different ratios of applesauce and oil. The oil gives more richness and flavor. Think I’m going to sick with the oil. Thanks for the recipe; (I found it on Facebook).
Amanda Clarke says
Stupid easy and ridiculously delicious! This is the carrot cake recipe that will make you a star! Couple of tweaks – unsweetened coconut in the cake works, I also used coconut oil, no applesauce. Toasted pecans on the top = genius. Already thinking about next time. Might add a half a block more of cream cheese for extra twang. If you’re trying to watch your calorie intake, do not make this cake! You are no match for it’s allure! I think I hear it calling me now…..
Karin says
This is the same recipe that my mother got in the early 70’s that was passed out at our local library. It’s delicious. I have been making it for years!! May I recommend a teaspoon of orange juice in the cream cheese frosting, it gives it that extra layer of flavor. Happy cooking!! 🙂
Miriam Crandall says
Great idea!
Cecelia says
My mother-in-law made a really good carrot cake. She always used jarred carrots. (baby food). It still has good favor and is very moist.
Kacee says
My favorite cake is carrot cake. I make it once a year on my birthday. I love to cook and bake so it’s my fun relaxing birthday tradition. Unfortunately when I moved a few years back I lost my grandmother’s carrot cake recipe. I’ve been using this one ever sence and love it. I add a cup of craisins. Then top with nuts, craisins, and coconut. I always make an extra cake for my residents at work. This year I’m wanting to make cupcakes instead of a cake. I was wondering what would the baking temp and time be for making cupcakes?
Trish - Mom On Timeout says
The baking time will be between 25 and 35 minutes. I know that’s a big range but believe it or not, cupcake pans vary wildly in size lol. Use parchment liners though because they will stick to paper liners. Thanks for being a loyal reader Kacee!
Mike says
Hi! So I’ve made this cake 3 times with oil and it is by far the best carrot cake I’ve ever had. I used applesauce yesterday and it turned out wet rather than moist. Very dense and feels a bit raw, but is definitely not underdone. Is there something different I should do when baking with applesauce instead of oil to avoid it turning out wet and dense? It was my first time swapping oil for applesauce.
Trish - Mom On Timeout says
Hi Mike! I’ve never had that problem with applesauce before but I’m sure different brands might work differently in the recipe. If you have a better experience with the oil, just stick with that. Hope that helps!
Tracy says
I’ve made this recipe several times, using applesauce every time and have never had an issue. I’ve gotten several comments from others that it’s the best carrot cake they’ve ever had. This recipe is a keeper for me
Delaney says
Looooved this recipe!! My family enjoyed it over the course of six days (it’s pretty rich, so small slices will do!) and it never dried out! So moist and textured and yummy!
Trish - Mom On Timeout says
Thank you so much Delaney!
Trish - Mom On Timeout says
So glad you enjoyed the recipe Delaney!