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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Latricia says
Me and my hubs made this yesterday and OMG it’s delicious, I was nervous about the applesauce and pineapple but it was awesome and so extremely moist. We only cooked it for 35min in 2 9in pans. I did add raisins to ours. I’ll definitely make it again.
Jelica Radic says
Dear Trish,
This is definitely the best carrot cake that I’ve ever eaten. I’ve made this cake several times and everyone, but everyone who’s tasted it wanted recipe for it.
I made it with raisins and without, I love both versions. Thank you for sharing
Jelica Radic says
First of all, thank you for sharing this and your other recipes.
This is definitely the best carrot cake I’ve eaten! Super moist, tasty.. I added a couple of raisins as I love them and they are definitely making this cake even more amazing than it is. (If such thing is even possible)..
I didn’t put all sugar reccomend for the frosting as it seemed to be too much, I used a bit more than a half of the pound of sugar reccomend by recipe and to me it seemed perfect.
Bev McDonald says
Just made this cake in three 9″ layers. Caked were done in 20 minutes .I used half white sugar and half brown sugar. Fantastic recipe! Thanks!
Briana says
This really is the best carrot cake and I live in Colorado springs and with altitude it still comes out perfect every time. Fool proof recipe. This is my 2nd year making it for my moms birthday! Thank you so much
Lynn says
The video shows using two baking pans, which would be a two layer cake, it the final product shows a three layer cake. 🧐
Trish - Mom On Timeout says
Watch it again 🙂 Three pans, three layers. Starting at 00:43. Thanks!
jane price says
just made this cake, used oil (didn’t have any apple sauce) used the parchment paper in cake pans and the cakes came out very easily and the cake is so moist love it. Will be making it again and again, thank you for the recipe.
Bonnie says
I don’t like Carrot cake. However, I own a bakery, and have had orders for them. After trying this recipe, I am now a BIG fan of Carrot cake, but not just any Carrot cake. I am a fan of THIS Carrot cake, and so are my customers. Thank you, thank you, thank you for this recipe!
Trish - Mom On Timeout says
I appreciate this so much Bonnie, thank you!
Tera says
This carrot cake is so good! The family really enjoyed it as well. Our family doesn’t care for coconut so I replaced it with raisins.
Andrew says
I was in the mood for something different today and came across this recipe.
Turned out really great. Thanks for sharing.
Roger says
Simply the “BEST” Carrot Cake Recipe ever! I discarded my others…Super moist & delicious. I used the 9×13 casserole glass dish since it has a cover. This cake needs no decorating, just carrot cake lovers!
joni says
Amazing! I make this every Easter for 3 years now and everyone raves about it!!! Seriously so moist and delicious! There is never enough!
Karla Snider says
I never liked carrot cake, so never made it. I have since found out that my son loves carrot cake but can’t have it because he is allergic to nuts. I came across your recipe and have made it 5 to 10 times using raisins in place of nuts. It is so delicious and everyone loves it. I have had requests from co-workers and I make it for their birthdays. I now love carrot cake, thanks to your recipe!
Sheila says
The absolute best!! This is the recipe my mom used in the 60s. Is the calorie count for the recipe made with oil or with applesauce? I make it both ways. Thanks!!
Cait says
I LOVE this recipe and use it for stacked cakes. I recently had a friend order a bundt cake and I used a different recipe formulated more like a pound cake. It was SO dense and tasted more like spice cake and didn’t get great reviews. I was wondering if this recipe would do okay in a bundt, or is it too moist? Just curious what you think. This is an incredible recipe!