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.
The pineapple makes this cakes so moist and the addition of coconut adds a sweet, delicate flavor that you’re going to love!
My Nana’s recipe is super simple and tastes incredible but what’s a carrot cake without cream cheese frosting?? After the cakes have finished cooling, invert the cake 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.
You can decorate the cake however you want {of course!} and I do it differently every time. I left out the nuts in this recipe and opted to decorate with them instead. I chopped up some pecans and then inverted a bowl onto the cake. I spread the pecans around the bowl and ended 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 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 To Die For Carrot Cake?? 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.
This To Die For Carrot Cake receives rave reviews for it's unbelievable moistness and 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!
Author: Trish - Mom On Timeout
Recipe type: Dessert
Serves: 16 slices
Ingredients
Cake:
One
- 1¼ cups unsweetened applesauce (or oil, this is what my Nana used)
- 2 cups granulated sugar
- 3 eggs, room temperature
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1½ tsp baking powder
- ½ tsp salt
- 1 tsp cinnamon
- 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:
- 1 cup butter (softened)
- 16 oz cream cheese (softened)
- 2 tsp vanilla
- 2 lbs 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.
- Notes
- The frosting recipe can be halved if you are not planning on piping a border and adding a lot of frosting decorations to the top of the cake.
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