This “To Die For Carrot Cake” is a classic dessert packed with flavor and texture. Moist and tender, it’s brimming with freshly grated carrots, sweetened coconut, and juicy pineapple, with the perfect balance of spice. Topped with a velvety cream cheese frosting, it’s a treat worthy of every celebration or a cozy afternoon indulgence. Whether you’re a carrot cake connoisseur or a first-timer, this recipe is guaranteed to become a household favorite.
Ingredients
For the Cake :
- 1 ¼ cups unsweetened applesauce or oil (traditional choice)
- 2 cups granulated sugar
- 3 large 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 (not drained; 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 (16 oz) powdered sugar
Optional Toppings:
- Toasted pecans
- Toasted coconut
Instructions
- Prepare the Cake Batter : Preheat your oven to 350°F (175°C). Grease and lightly flour two 9-inch round cake pans or a 9×13-inch baking dish.In a large mixing bowl, whisk together the applesauce (or oil), granulated sugar, and eggs until well combined and creamy. In a separate bowl, sift together the flour, baking soda, baking powder, salt, and cinnamon. Gradually add the dry ingredients to the wet mixture, stirring just until combined. Avoid overmixing.Gently fold in the grated carrots, shredded coconut, nuts (if using), vanilla extract, and crushed pineapple, including its juice. Mix until evenly distributed.
- Bake the Cake : Pour the batter evenly into the prepared pans. Smooth the tops with a spatula. Bake for 30-35 minutes (round pans) or 40-45 minutes (9×13 pan), or until a toothpick inserted in the center comes out clean. Remove from the oven and let the cake cool in the pans for 10 minutes. Transfer to a wire rack to cool completely before frosting.
- Make the Cream Cheese Frosting : In a large bowl, beat the softened butter and cream cheese together until smooth and creamy. Add the vanilla extract and gradually mix in the powdered sugar, beating on low speed until fully incorporated and fluffy.
- Frost and Decorate the Cake : If using round pans, level the cake layers if necessary. Place one layer on a serving plate and spread a generous layer of frosting on top. Add the second cake layer and frost the top and sides evenly. For a 9×13 cake, simply frost the top. Sprinkle toasted pecans or coconut on top for added crunch and decoration.
Conclusion
This irresistible carrot cake strikes the perfect balance of moistness, sweetness, and spice. The layers of flavor from the carrots, coconut, and pineapple combined with the creamy frosting create a dessert that’s hard to beat. Whether served at a special occasion or as a delightful everyday treat, this carrot cake is sure to wow everyone who takes a bite.
Irresistible Carrot Cake with Cream Cheese Frosting
The layers of flavor from the carrots, coconut,and pineapple combined with the creamy frosting create a dessert that’s hard tobeat.
Ingredients
For the Cake :
- 1 ¼ cups unsweetened applesauce or oil traditional choice
- 2 cups granulated sugar
- 3 large 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 not drained; 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 16 oz powdered sugar
Optional Toppings:
- Toasted pecans
- Toasted coconut
Instructions
- Prepare the Cake Batter : Preheat your oven to 350°F (175°C). Grease and lightly flour two 9-inch round cake pans or a 9×13-inch baking dish. In a large mixing bowl, whisk together the applesauce (or oil), granulated sugar, and eggs until well combined and creamy. In a separate bowl, sift together the flour, baking soda, baking powder, salt, and cinnamon. Gradually add the dry ingredients to the wet mixture, stirring just until combined. Avoid overmixing. Gently fold in the grated carrots, shredded coconut, nuts (if using), vanilla extract, and crushed pineapple, including its juice. Mix until evenly distributed.
- Bake the Cake : Pour the batter evenly into the prepared pans. Smooth the tops with a spatula. Bake for 30-35 minutes (round pans) or 40-45 minutes (9×13 pan), or until a toothpick inserted in the center comes out clean. Remove from the oven and let the cake cool in the pans for 10 minutes. Transfer to a wire rack to cool completely before frosting.
- Make the Cream Cheese Frosting : In a large bowl, beat the softened butter and cream cheese together until smooth and creamy. Add the vanilla extract and gradually mix in the powdered sugar, beating on low speed until fully incorporated and fluffy.
- Frost and Decorate the Cake : If using round pans, level the cake layers if necessary. Place one layer on a serving plate and spread a generous layer of frosting on top. Add the second cake layer and frost the top and sides evenly. For a 9×13 cake, simply frost the top. Sprinkle toasted pecans or coconut on top for added crunch and decoration.
