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 –Â 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.
Yummy dessert recipes!
Tasty dinner recipes!
Sign up to get emails when I post new recipes!
For even more great ideas follow me on Facebook – Pinterest – Instagram – Twitter – Bloglovin’.
Patricia Holley says
Do you happen to know the calories in this cake, the whole cake and per slice according to the cake servings, looks devine
Trish - Mom On Timeout says
I sure don’t Patricia 🙂 I would google “nutrition calculator” and pop the ingredients in. Thank you!
Nancy says
Use unsalted butter for the frosting. It makes a whiter frosting!
Trish - Mom On Timeout says
Great tip! Thanks Nancy!
Emily Brown says
This carrot cake is perfectly moist, sweet and loaded with carrots,
Trish - Mom On Timeout says
Thank you Emily!
Tamiz Kadodia says
Hi good day.
Recipe looks delicious
Wanted to know if you get a pineapple taste?
Could I leave out the pineapple altogether?
Trish - Mom On Timeout says
Thank you! The pineapple flavor is not strong at all and no, you cannot leave it out because it adds a lot of moisture to the cake. Thank you!
Shannon says
What a wonderful recipe! Made it into cupcakes for my grandson’s birthday, it was a hit! Super moist and very flavorful. I did add a cup of golden raisins, just a personal preference. Thanks for the recipe.
Trish - Mom On Timeout says
That’s so wonderful Shannon! So glad you enjoyed the recipe!
Kasia says
I used the applesauce instead of oil and reduced the granulated sugar to 1 and 1/3 cup and reduced the powdered sugar to 1 cup instead of 2 lbs (I actually thought that was a typo, that’s A LOT of sugar) and reduced the butter from 1 cup to 1 stick (seemed excessive) and it was still moist and delicious.
Renee says
First carrot cake ever made and will never use another recipe! Followed exactly! Absolutely delicious! If I make them into cupcakes how long should the bake time be?
Heather says
I’m newly diabetic, but love carrot cake. I’ve seen some sugar substitutions in the comments, so I’m good there. Do you know what the difference would be if I substituted whole wheat flour for all purpose? I know it works in breads and doughs, but haven’t tried in dessert baking. Thank you very much.
Becky Scoggin says
Made this for my daughters birthday and oh my! This cake is amazing! The best carrot cake by far!!! ?
Alexandra says
To die of diabetes, this is way too much sugar. I used 2 cups in the cake and only 1/2 cup in the frosting. Next time I’ll try with even less, it was too sweet for everyone.
Trish - Mom On Timeout says
Glad you were able to make a substitution that worked for you 🙂
Audrey says
This is really the best carrot cake ever. I searched for a long time for a carrot cake without oil, and this fit the bill. I used 1 cup less sugar in the cake itself, and half the frosting amount and everyone thought it was excellent. Also for those asking for a pineapple replacement, I used 3/4 cup raisins soaked in carrot juice to equal 1 cup. Worked like a charm. Thank you!
Trish - Mom On Timeout says
Fantastic Aubrey! So glad you enjoyed the recipe as much as we do. Also, I LOVE your pineapple substitution – that’s so great to know! Thank you!
karen says
hi
I don’t really like coconut. Can I just add more carrots?
Justine says
I love this recipe and my sister has tried it before and says it turns out great! I’m just wondering if you or anyone has ever tried making it vegan? Maybe using flax eggs or another substitute for the eggs. Obviously the frosting would be completely different but at least for a vegan version of the cake part?
Thanks!
Fayeabell says
Hi!! Your Carrot Cake looks so delicious and I’m going to give this a try on my next day off :).. I just have a question is sweetened coconut the same as dessicated coconut or did you use fresh grated coconut? I hope to hear from you soon 🙂 Thanks for sharing your recipe 🙂
Marjorie Gardner says
I KEEP GIVING YOU MY EMAIL AND NAME AND IT WON’T LET ME PRINT THE RECIPE. WHAT AM I DOING WRONG ? I hope you get this. Marg