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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Dulce says
definetely going to try it!!!
Trish - Mom On Timeout says
That’s wonderful! Enjoy!
Donna says
This sounds fantastic. Would it work as cupcakes? How would I adjust the baking time? Thank you.
Trish - Mom On Timeout says
I haven’t tried Donna (although I’ve been meaning to for years) but I’m sure it would. Just spray the muffin tin well and I’m thinking somewhere between 18-25 minutes for cupcakes – just keep your eye on them.
Trudy says
Perhaps using silicone cupcake papers would work?!?
Catherine R. says
I made it and my son said it was really good. It was really good. Thank you.
Catherine R. says
wish I could post a pic
Trish - Mom On Timeout says
That is just awesome Catherine!!
Joanne says
I’m so happy to have found this beautiful recipe. I used to have a very similar one that I’ve been searching the internet for since I lost mine in the 2013 Queensland floods.
My question is regarding the flour used. I’m from Australia and we use either Self Raising or Plain flour. Could you tell me what type this recipe uses?
Nicole says
Made this over the weekend for a party and everyone gave it RAVE reviews! It was so delicious and I will be sure to make this again and again 🙂
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paula says
i have been making carrot cake for years .. but would love to try this recipe..thing is..i dont care for applesauce and detest pineapple..any good substitutes?thanks!
Amna says
I’m allergic to pineapples is there something else i can use?
Suzan says
Best carrot cake I’ve ever made. Incredibly moist. I didn’t have quite enough applesauce so topped it up with 1/4 cup of oil and it worked just fine. When I make it again, I think I’ll double the cinnamon and add a pinch of nutmeg. But recipe is fabulous – and my cream cheese icing addicted teens agree that this is the best one I’ve made. (And one recipe was enough to more than generously cover a 9 x 13″ pan.) Thanks!
Trish - Mom On Timeout says
Love reading this Susan 🙂 My Nana would be quite pleased. She used to make it in a 9×13 most of the time. Sprinkle walnuts on top and call it good. So yummy!
Amanda :) says
I love how beautiful and enticing this cake is! Surprisingly have never made a carrot cake for my family. They love banana bread, I figured why not try this with the littles. Thank you! I’ll definitely be checking out the rest of your recipes.
Autimae says
Hi could u please tell me what does people use baking soda in cookies and cake. Thank you
Carolyn Williams says
Could you please tell me how much is a cup in ounces/mls? Thankyou
Trish - Mom On Timeout says
A cup is 8 oz Carolyn.
Anna says
I’m thinking about making this for a bday party for my daughter. How many people do you think it would serve?
Trish - Mom On Timeout says
I would say 12 easily Anna. Enjoy!
Steve says
I love, love, love this cake! I made this cake for my Birthday 3 weeks ago and everyone just at it up! Today I am making it for a second time and am so excited for it to be done! Today I did a variation, as large muffins, and also used my brownie magic pan which divides the cake into 12 pieces. Thanks for this recipe!
Trish - Mom On Timeout says
That’s so smart Steve! I’m kinda jealous right now 🙂 I’ve been thinking about making up some cupcakes and seeing how that goes. Have a great weekend!
Amy Janis says
This cake is absolutely delish. Thank you for sharing.
Trish - Mom On Timeout says
So good to hear Amy! Thanks for stopping by!