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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Sandy says
I baked your carrot cake with its cream cheese frosting for Thanksgiving. It was a big hit with my husband and family. I even used your technique inverting a small bowl on top of the frosted cake and spreading crushed walnuts around it. Thank you for this delicious recipe.
Trish - Mom On Timeout says
Oh Sandy! You just made my day! I love getting comments like this because it makes me feel like I was a part of your special day 🙂 Hope you have a wonderful weekend!
Lindsey says
This recipe looks so yummy, I have never made carrot cake before but I love it and this looks easy! I am going to do it without nuts and put a thin layer of cheesecake in the middle then frost with your frosting. Planning on bringing it to Thanksgiving, can’t wait to try it!
Trish - Mom On Timeout says
Oh wow that sounds good! Let me know how it goes 🙂
Crystal says
Hi! Sounds like a great recipe but I’m not a huge coconut fan. Will it turn out ok if I don’t add the coconut?
Trish - Mom On Timeout says
Yep 🙂 I’ve made it before without coconut and it was still delish! Thanks for stopping by Crystal!
Caroline says
Do you use sweetened or unsweetened coconut?
Trish - Mom On Timeout says
I use sweetened but either will work 🙂
Camille @ Growing Up Gabel says
My mom makes THE BEST carrot cake! 🙂 So I never try another recipe, but I love how you added nuts to the top. That’s a change I could get behind.
matmedmera says
Ja, what a cake!
Veronica Miller says
I’m late in telling you, but I wanted you to know that I made an adapted version of this for the 2012 State Fair and won a blue ribbon for it! Not only that, but I also won Sweepstakes, meaning it was judged best of all the cakes submitted for judging, not just carrot cake. So you have some bragging rights about the cake for sure! I won’t be blogging my own version for a year or more as I’m offering it to those willing to make a donation for a friend who needs surgery, and I want to keep it more special for them, but I will be linking to you when I do blog it! I also have a link to this post at the bottom of my own version so everyone knows who was my inspiration. Thank you so much for this fabulous recipe!
ELEKTRISK CIGARET says
Great recipe. Definetly my favorit carrot cake.
Katie says
Hi Trish,
I found this blog and yummy looking cake from pinterest. You have me as a new follower for sure 🙂
Sherry Owens says
as a huge fan of carrot cake, i was so excited to try this, but true to my character i completely went my own way. I used 1 c honey + 1/4 c sugar – I went half/half on the oil/applesauce option and used whole wheat flour. i’m pretty sure i did everything else right but WOW it was so moist and delightful! and as much as i love cream cheese frosting, it wasn’t for any occasion so I opted for sifted powdered sugar with nutmeg… it was quick and easy. Thank you for sharing your Nana’s cake recipe!
Trish - Mom On Timeout says
I’m so glad you liked it Sherry! I love all your tweaks 🙂 That’s how I am too! Thank you so much for letting me know!
Kristin Dittrich says
Mine was a little overly sweet (used 1 cup coconut sugar and 1 cup agave) so good to know less sugar still comes out good!
Did you mean to write 1LB powdered sugar for the frosting? I used a half cup and it was still too sweet…isn’t a pound a few cups?
Thanks!
Carol says
I’m thinking that crushed pineapple in juice would be best…that pineapple in heavy syrup might be too much. I bet that’s what happened to Siennajunie. This cake will be added to my Thanksgiving menu. I’d like to suggest toasting the nuts in the oven at 350* for about 8 minutes…it really brings out the flavor.
Trish - Mom On Timeout says
Yes! Yes! Yes! Definitely in 100% juice – that syrup stuff is not good at all! I just clarified that in the ingredients list so thank you for pointing that out 🙂 Toasting the nuts is a fantastic idea! I’m so glad that you will be serving this on Thanksgiving 🙂
Anonymous says
Im making this now…will let you know how it turns out tomorrow with the fam.-Carly
Teresa says
this looks amazing!!!
Sarah says
This looks almost too beautiful to eat! Visiting from B&N…Sarah @ Dwellonjoy.com
Bronwyn says
Thanks so much. I actually like your option of using rather apple sauce, as it makes it healthier and often found carrot cake has that oil taste. I’ll let you know how it comes out 🙂
Bronwyn says
In your opinion is the apple sauce or oil better? Which version did your gran use? Looks so yummy, defiantly going to try yours 🙂 Thanks so much for sharing 🙂
Trish - Mom On Timeout says
My Nana used the oil but I think the applesauce adds moisture and a little sweetness – definitely my choice!