Why You’ll Love This Recipe

This carrot cake is a true crowd-pleaser. It’s incredibly moist and rich in flavor, thanks to the applesauce, pineapple, and a mix of spices that give it a lovely warmth. The cream cheese frosting adds a perfect tang to balance the sweetness of the cake, making each bite a delightful experience. The addition of coconut and nuts adds a lovely texture, but you can easily skip them if you prefer a smoother cake. It’s easy to make, and the results are beyond delicious. Your guests will be raving about this one!

Ingredients

Cake:

• 1 ¼ cups unsweetened applesauce or oil (Nana’s preference is applesauce)
• 2 cups granulated sugar
• 3 eggs (room temperature)
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 ½ teaspoon baking powder
• ½ teaspoon salt
• 1 teaspoon cinnamon
• 2 cups grated carrots
• 1 cup shredded sweetened coconut
• 1 cup chopped nuts (optional)
• 1 teaspoon vanilla extract
• 1 cup Dole crushed pineapple (in juice, not syrup, and do not drain)

Cream Cheese Frosting:

• ½ cup butter (softened)
• 8 ounces cream cheese (softened)
• 1 teaspoon vanilla extract
• 1 pound powdered sugar
• 1 cup chopped nuts or toasted coconut (optional, for garnish)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat your oven to 350°F (175°C). Grease and flour two cake pans (9-inch round pans work great).
2. In a large mixing bowl, combine the applesauce (or oil), granulated sugar, and eggs. Mix well until smooth.
3. Add the flour, baking soda, baking powder, salt, and cinnamon. Stir until all the dry ingredients are incorporated.
4. Stir in the grated carrots, shredded coconut, crushed pineapple (with juice), and chopped nuts (if using). Add vanilla extract and mix to combine.
5. Pour the batter evenly into the prepared cake pans and bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
6. Let the cakes cool completely before frosting.
7. To make the cream cheese frosting, beat together the softened butter, cream cheese, and vanilla extract until smooth. Gradually add the powdered sugar and continue to beat until the frosting is light and fluffy.
8. Frost the cooled cakes with the cream cheese frosting and top with toasted pecans or coconut if desired.

Servings and Timing

This recipe makes a two-layer carrot cake, which can be sliced into 12-16 servings.

• Prep time: 20 minutes
• Cook time: 30-35 minutes
• Total time: 1 hour

Variations

• Vegan Carrot Cake: Swap the eggs for flax eggs and use a dairy-free butter substitute and cream cheese to make this cake vegan-friendly.
• Carrot Cake Cupcakes: You can turn this recipe into cupcakes by filling a cupcake tin with the batter and baking for about 20-25 minutes.
• Spiced Carrot Cake: Add a pinch of nutmeg or cloves to enhance the spiciness of the cake. You can also mix in chopped walnuts or raisins for extra texture.

Storage/Reheating

This carrot cake will stay fresh for 3-4 days when stored in an airtight container in the refrigerator. If you prefer, you can store the cake at room temperature for 1-2 days, but keep in mind that the frosting may soften without refrigeration. If you want to freeze the cake, wrap the layers tightly in plastic wrap and foil before freezing for up to 2 months. To serve, let it thaw at room temperature for a few hours or overnight.

FAQs

Can I use vegetable oil instead of applesauce?

Yes, you can substitute vegetable oil for applesauce, but applesauce adds moisture and a subtle sweetness that enhances the flavor of the cake.

Can I make this carrot cake ahead of time?

Yes, you can bake the cake layers ahead of time. Just let them cool completely and store them in an airtight container. Frost the cake just before serving.

Can I add raisins to the cake?

Absolutely! Adding raisins to the batter will bring an extra layer of sweetness and texture to the cake. Just fold in about 1 cup of raisins along with the other ingredients.

Can I use a different frosting?

While the cream cheese frosting is a classic for carrot cake, you could also use a simple buttercream frosting or a maple frosting for a different flavor profile.

Do I have to use coconut in the cake?

No, you can leave out the shredded coconut if you don’t like it or have an allergy. The cake will still be delicious without it.

How do I prevent the cake from sticking to the pan?

Grease the pans thoroughly and flour them, or you can use parchment paper at the bottom to ensure the cakes come out easily after baking.

Can I use fresh pineapple instead of canned?

Yes, you can use fresh pineapple, but be sure to grate it finely and keep the juice to use in the cake batter.

How do I know when the cake is done baking?

The cake is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs attached.

How do I make the frosting fluffy?

To achieve a light and fluffy frosting, be sure to beat the butter and cream cheese until they are smooth and fully combined before adding the powdered sugar. The longer you beat it, the fluffier it will get.

Can I make this recipe into a sheet cake?

Yes, you can make this carrot cake as a sheet cake by using a 9×13-inch pan. Bake for about 35-40 minutes, but check doneness with a toothpick before removing from the oven.

Conclusion

This To Die For Carrot Cake is the epitome of dessert perfection. With its moist, flavorful layers and tangy cream cheese frosting, it’s a cake that’s sure to impress at any gathering. Whether it’s a special celebration or a simple afternoon treat, this cake is guaranteed to be a hit. Try it today, and let the delicious flavors speak for themselves!

Carrot Cake

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This To Die For Carrot Cake is a decadent treat that combines moist, flavorful layers with a tangy cream cheese frosting. Packed with grated carrots, shredded coconut, and a hint of pineapple, this cake is a crowd-pleaser that will leave everyone asking for seconds. Perfect for any occasion, it’s a dessert worth celebrating!

• Author: Laura
• Prep Time: 20min
• Cook Time: 30-35min
• Total Time: 1hour
• Yield: 12-16 servings
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Cake:

• 1 ¼ cups unsweetened applesauce (or oil)
• 2 cups granulated sugar
• 3 eggs (room temperature)
• 2 cups all-purpose flour
• 1 tsp baking soda
• 1 ½ tsp baking powder
• ½ tsp salt
• 1 tsp cinnamon
• 2 cups grated carrots
• 1 cup shredded sweetened coconut
• 1 cup chopped nuts (optional)
• 1 tsp vanilla extract
• 1 cup crushed pineapple (in juice, not syrup, undrained)

Cream Cheese Frosting:

• ½ cup butter (softened)
• 8 oz cream cheese (softened)
• 1 tsp vanilla extract
• 1 lb powdered sugar
• 1 cup chopped nuts or toasted coconut (optional, for garnish)

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Instructions

• Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
• In a large bowl, mix the applesauce (or oil), granulated sugar, and eggs until smooth.
• Add flour, baking soda, baking powder, salt, and cinnamon, stirring until combined.
• Mix in grated carrots, shredded coconut, pineapple with juice, nuts (if using), and vanilla extract.
• Pour batter evenly into the prepared pans and bake for 30-35 minutes or until a toothpick comes out clean.
• Allow cakes to cool completely before frosting.
• For the frosting, beat softened butter, cream cheese, and vanilla until smooth. Gradually add powdered sugar and continue to beat until light and fluffy.
• Frost cooled cakes with cream cheese frosting and garnish with toasted nuts or coconut if desired

Notes

• For a vegan version, replace eggs with flax eggs and use dairy-free butter and cream cheese.
• For a spicier flavor, add nutmeg or cloves.
• Store leftovers in an airtight container in the refrigerator for 3-4 days, or freeze for up to 2 months.