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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Rachel Garcia says
Have you ever made cupcakes out of this recipe?
Trish - Mom On Timeout says
I haven’t because I worry that they will stick since it’s such a moist recipe. Let me know what happens if you give it a try!
mina says
Trish, This cake looks very good. i tried to make it but it came out very dense, I mean not cooked dense.
I have to admit I did change few things. I made my own apple sauce. Also I had a pineapple at home so used that. Not sure if that id why. Is there anyway I can make this with homemade applesauce and fresh pineapple and not canned? Any help would be appreciated.
Trish - Mom On Timeout says
Hi Mina! Yeah those changes would definitely make a difference and would be a brand new recipe. You could try playing around with it some more on your own but I wouldn’t really know where to start 🙂 Good luck!
TammyY says
So after weeks of admiring this recipe I finally made it today, with some adaptation. . I substituted coconut oil for the applesauce and cut it down to 1 cup. I was low on white sugar so I used 1 cup white granulated and 1 cup brown sugar. I added a little maple syrup, nutmeg, ground clove and ground ginger too. But the biggest change was I substituted goat cheese for cream cheese. When you don’t have on hand what recipe calls for you have improvise and it turned out great, especially the frosting, Thanks for sharing I have posted it several times already or others to enjoy.
Trish - Mom On Timeout says
I’m loving all of your creative substitutions Tammy! Sounds amazing!!
Leah Arthur says
Does it make a difference if the coconut is sweetened or unsweetened?
Trish - Mom On Timeout says
Not substantially Leah. Use whatever you have on hand 🙂
Jess says
Hi, the cake looks SO tasty – I can’t wait to try it. Have you ever made the cake without the pineapple? My husband hates pineapple… Thank you!
Trish - Mom On Timeout says
I haven’t Jess but if you do decide to try the recipe without it, make sure to add it extra wet ingredients – like maybe more applesauce. The pineapple contributes to the overall moistness 🙂 Enjoy!
Lorraina says
Although healthier with applesauce instead of oil I am sure it’s not as tasty. Oil is the most often used fat for carrot cake so why not use coconut oil to extend and compliment the coconut used on the icing?
Trish - Mom On Timeout says
I’m sure that would be find Lorraina. I personally don’t think oil tastes good and it is really used to keep the cake moist. The applesauce does the same thing and lends some sweetness. Let me know how the coconut oil goes!
Colleen says
My husband always requests carrot cake for his birthday so I decided to bake your recipe this year. I used the apple sauce which is a first for me, usually I use oil and I have to say it baked and tasted wonderful! Another Good Job!
Trish - Mom On Timeout says
So glad it worked out for you Colleen! Thank you!
Amanda says
I made this cake today for my dad’s birthday. The cake was sooooo moist that it wouldn’t bake. I had it in the oven for over an hour and it was still raw and the outside was starting to burn. With the apple sauce and the pineapple/juice it was just to much. The cream cheese frosting came out good tho! Now I just need to bake a new cake. Lol
Trish - Mom On Timeout says
Hi Amanda! I’ve never had this cake not bake up beautifully so I’m trying to think of what might have happened with yours. Did you use just one cup of the pineapple? There’s not really that much liquid in the recipe so I’m not sure where else to look 🙂 Glad you enjoyed the frosting though!
Sarah says
I just made this for my Dad’s birthday. He loves carrot cake. It was so moist and delicious and I like knowing it is not full of oil because the taste is decadant. I omitted the coconut and nuts and just used 1/2 lb of sugar in the frosting. It was amazing. A new family favorite recipe for sure!
Trish - Mom On Timeout says
That’s awesome to hear Sarah! Glad you enjoyed the recipe!
Salomé says
Hi!
I have a question, my sister doesn’t like the pineapple,¿what do you suggest me for replace that ingredient?
Thank you… It’s a great recipe
Trish - Mom On Timeout says
I would just add some additional applesauce to keep the moisture level up. Thanks!
Karen says
Great, easy recipe!
I tried it out today and wrote a review on my blog! My family really liked it and I am sure I will be making it again. 🙂
Trish - Mom On Timeout says
Thanks Karen!
Jenn says
Hello Trish,
I am a huge fan of your recipes. I’ve made 4 of them so far & haven’t been disappointed.. ever! I going to make this cake later. (Soo excited!!) I wanted to know if I can swap 1c of granulated sugar with 1c of dark brown sugar?
Trish - Mom On Timeout says
So happy to hear that Jenn! I would say go for it 🙂 It will change the texture and flavor a little bit but I bet it’ll be delicious! Let me know how it goes 🙂
gudrun s. says
Hi! Iam going to make this for my birthday as soon as I have made it in to gram and dl . Thank you so much for thees great recipes 😀
Trish - Mom On Timeout says
Awesome! Thanks so much for stopping by!
Julia S says
Sounds divine. Love carrot cake and this seems like it would be very moist and delicious.
Was wondering if I used oil but substituted the applesauce for the eggs it would still turn out? I might just have to try and see.
Need some good eggless cake recipes for a vegetarian family member and thought this could be adapted.
Trish - Mom On Timeout says
I have heard you can do that Julia but I haven’t tried myself. Let me know how it turns out if you do!
Justine says
Did you end up trying this recipe with the applesauce substitute? I am trying to make a vegan version and would love to hear how this turned out.
YANI LEON says
Hola, cuando dices 2 c azucar, te refieres a Una taza, por favor aclarar Sobre las Cantidades, Gracias………
Trish - Mom On Timeout says
Yes, two cups of granulated sugar. Enjoy!