This To Die For Carrot Cake is a cherished family recipe passed down from my Nana. It's incredibly moist, bursting with flavor, and topped with a luscious cream cheese frosting. What sets it apart is the use of applesauce instead of oil, making it a slightly healthier indulgence without compromising on taste. The addition of crushed pineapple and shredded coconut adds a delightful twist to this classic dessert.

Why You’ll Love This Recipe

I adore this carrot cake for its simplicity and the depth of flavor it offers. The combination of sweet carrots, tangy pineapple, and rich cream cheese frosting creates a harmonious blend that's hard to resist. It's a foolproof recipe that's been a hit at countless family gatherings, birthdays, and potlucks. The moist texture and the balance of spices make it a standout dessert that everyone will rave about.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Cake:

1 ¼ cups unsweetened applesauce or oil (my Nana used oil, but I prefer applesauce)
2 cups granulated sugar
3 eggs, room temperature
2 cups all-purpose flour
1 teaspoon baking soda
1 ½ teaspoons 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 crushed pineapple (do not drain; use pineapple in juice, not syrup)

For the Cream Cheese Frosting:

½ cup butter, softened
8 ounces cream cheese, softened
1 teaspoon vanilla extract
1 pound powdered sugar
Toasted pecans or coconut for topping (optional)

Directions

Preheat the oven to 350°F (175°C).
In a large bowl, combine the applesauce (or oil), sugar, and eggs. Mix well.
Add the flour, baking soda, baking powder, salt, and cinnamon to the wet ingredients. Stir until just combined.
Fold in the grated carrots, shredded coconut, chopped nuts (if using), vanilla extract, and crushed pineapple with its juice.
Pour the batter into a lightly greased 9x13-inch pan, two 9-inch pans, or three 8-inch pans. For easier removal, consider lining the bottom of the pans with parchment paper.
Bake for 35-40 minutes for the 9x13 and 9-inch pans, or 25-30 minutes for the 8-inch pans. The cake is done when a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then transfer them to a cooling rack to cool completely.

For the Frosting:

In a medium bowl, beat the softened butter and cream cheese until smooth and fluffy.
Add the vanilla extract and gradually mix in the powdered sugar until the frosting is smooth and creamy.
Once the cakes are completely cooled, spread a generous layer of frosting on top of one layer. Place the second layer on top and repeat. If using three layers, continue the process.
Frost the sides of the cake and decorate with toasted pecans or coconut if desired.
Refrigerate the cake for at least an hour before serving for best results.

Servings and Timing

Servings: 16 slices
Prep Time: 10 minutes
Cook Time: 25-40 minutes (depending on pan size)
Total Time: Approximately 35-50 minutes

Variations

Cupcakes: This recipe can easily be adapted into cupcakes. Simply line a muffin tin with parchment liners, fill each cup two-thirds full, and bake at 350°F (175°C) for 18-22 minutes.
Raisins: If I want to add a bit of chewiness, I sometimes include ½ cup of golden raisins along with the grated carrots.
Layer Cake: For a more elegant presentation, I use three 8-inch pans to create a triple-layer cake.

Storage/Reheating

Storage: I store the cake in an airtight container in the refrigerator for up to 5 days.
Freezing: To freeze, I wrap individual slices tightly in plastic wrap and place them in a freezer-safe bag. They can be frozen for up to 3 months.
Reheating: When ready to enjoy, I thaw the slices in the refrigerator overnight. If I prefer a warm slice, I let it come to room temperature or microwave it for a few seconds.

FAQs

Can I make this cake ahead of time?

Absolutely! I often bake the cake layers a day in advance, wrap them tightly, and store them at room temperature. I frost the cake the next day for the freshest taste.

Can I use fresh pineapple instead of canned?

Yes, I can use fresh pineapple, but I make sure to crush it and include the juice to maintain the cake's moisture.

What can I use instead of applesauce?

If I don't have applesauce on hand, I use an equal amount of vegetable oil, as my Nana did.

Can I omit the coconut?

Certainly! If I'm not a fan of coconut, I simply leave it out. The cake will still be deliciously moist and flavorful.

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

I always grease my pans thoroughly and often line the bottoms with parchment paper to ensure easy removal.

Conclusion

This To Die For Carrot Cake is more than just a dessert; it's a family tradition that brings joy to every occasion. Its moist texture, rich flavors, and creamy frosting make it a standout treat that's sure to impress. Whether I'm making it for a special celebration or just because, this cake never fails to delight.

To Die For Carrot Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Author: Sue
Prep Time: 10 minutes
Cook Time: 25-40 minutes
Total Time: 35-50 minutes
Yield: 16 slices
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

This To Die For Carrot Cake is a moist, flavorful dessert made with applesauce, crushed pineapple, and coconut, topped with a creamy cream cheese frosting. A beloved family recipe, it's perfect for celebrations or any time you crave a delicious treat.

Instructions

Preheat the oven to 350°F (175°C).
In a large bowl, mix applesauce (or oil), sugar, and eggs.
Add flour, baking soda, baking powder, salt, and cinnamon. Stir to combine.
Fold in carrots, coconut, nuts (if using), vanilla, and pineapple with juice.
Pour into greased 9x13-inch, two 9-inch, or three 8-inch pans. Line with parchment if desired.
Bake for 35-40 minutes (9x13 and 9-inch pans) or 25-30 minutes (8-inch pans), until a toothpick comes out clean.
Cool cakes in pans 10 minutes, then transfer to a rack to cool completely.
For frosting, beat butter and cream cheese until fluffy.
Add vanilla and gradually mix in powdered sugar until smooth.
Frost cake layers, then sides, and top with pecans or coconut if desired.
Refrigerate for at least 1 hour before serving.