This To Die For Carrot Cake is hands-down the best carrot cake you’ll ever taste! 🥕✨ It’s unbelievably moist, full of flavor, and topped with rich cream cheese frosting. The best part? It’s easy to make, requires just one bowl, and contains no oil or butter—thanks to applesauce and pineapple that keep it perfectly tender. Trust me, this will quickly become a family favorite!
Why You’ll Love This Carrot Cake
Cakes have a magical way of turning any occasion into a celebration, and this one is extra special. The recipe comes from my Nana, slightly adapted, and it has been a family treasure for years. I get requests to bake it for birthdays, holidays, BBQs, and potlucks all year long.
It’s simple, foolproof, and always gets rave reviews. One bite and you’ll understand why it’s called to die for!
What Makes This the Best Carrot Cake
Unlike many carrot cake recipes, this one uses:
- Applesauce instead of oil – for extra moistness and fewer calories.
- Crushed pineapple – adds sweetness and keeps the cake soft.
- Coconut – for a delicate, tropical flavor that pairs beautifully with the carrots.
The result? A cake that’s dense, moist, and bursting with flavor in every bite.
Ingredients You’ll Need
Here’s what goes into this delicious carrot cake (full measurements in recipe card below):
- Applesauce (or oil, if you prefer the traditional version)
- Granulated sugar
- Eggs (room temperature)
- All-purpose flour
- Baking soda + baking powder
- Salt + cinnamon
- Grated fresh carrots (don’t use pre-shredded—they’re too dry!)
- Sweetened shredded coconut
- Chopped nuts (optional, pecans or walnuts are perfect)
- Vanilla extract
- Crushed pineapple (in juice, not syrup)
And of course, no carrot cake is complete without cream cheese frosting:
- Cream cheese
- Butter
- Vanilla extract
- Powdered sugar
Step-by-Step Instructions
- Preheat oven to 350°F (175°C). Prepare your pans by greasing or lining with parchment paper.
- Mix wet ingredients: In a large bowl, combine applesauce, sugar, and eggs until smooth.
- Add dry ingredients: Mix in flour, baking soda, baking powder, salt, and cinnamon.
- Fold in add-ins: Stir in grated carrots, coconut, nuts (if using), vanilla, and pineapple.
- Bake: Pour into a 9×13 pan, two 9-inch pans, or three 8-inch pans. Bake until a toothpick comes out clean (25–40 minutes depending on pan size).
- Cool completely before frosting.
Cream Cheese Frosting
Beat softened cream cheese and butter until fluffy. Add vanilla and powdered sugar, then beat until smooth and creamy.
Generously frost the cooled cake, and decorate with toasted pecans or shredded coconut for a beautiful finish.
Tips for Success
- Use fresh carrots – Hand-grated carrots are moist and flavorful.
- Toast your nuts – If using, this deepens their flavor.
- Line your pans – This cake is very moist, so parchment paper or baking spray helps prevent sticking.
- Chill before serving – Refrigerating the frosted cake for an hour helps the flavors meld together.
Variations
- Cupcakes – Turn this into carrot cupcakes by baking in lined muffin tins at 350°F for 18–22 minutes.
- With raisins – Not in my family’s version, but feel free to add ½ cup golden raisins with the carrots.
Final Thoughts
This homemade carrot cake is a true showstopper—moist, flavorful, and easy enough for beginners. Every slice is filled with cozy flavors of cinnamon, pineapple, and coconut, topped with luscious cream cheese frosting.
It’s a cake that feels like home, and every time I bake it, I think of my Nana and the joy she brought to our family gatherings.