To Die For Carrot Cake

Why You’ll Love This Recipe

This carrot cake stands out for several reasons:

• Moist and Flavorful: The use of applesauce and crushed pineapple keeps the cake moist, while the shredded coconut adds a delightful texture.

• Easy to Make: With a straightforward method and minimal equipment, this recipe is perfect for both novice and experienced bakers.

• No Oil or Butter: Unlike many traditional carrot cakes, this recipe uses applesauce instead of oil or butter, making it a slightly healthier option without compromising on taste.

• Versatile: You can customize the cake by adding raisins, nuts, or even using it as a base for carrot cake bars.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

• 1¼ cups unsweetened applesauce (or oil)

• 2 cups granulated sugar

• 3 large eggs

• 2 cups all-purpose flour

• 1 teaspoon baking soda

• 1½ teaspoons baking powder

• ½ teaspoon salt

• 1 teaspoon ground cinnamon

• 2 cups grated carrots

• 1 cup shredded sweetened coconut

• 1 cup chopped nuts (optional)

• 1 teaspoon vanilla extract

• 1 cup crushed pineapple (do not drain)

Cream Cheese Frosting

• ½ cup butter, softened

• 8 oz cream cheese, softened

• 1 teaspoon vanilla extract

• 1 lb powdered sugar

Directions

1. Preheat your oven to 350°F (175°C).

2. In a large bowl, combine the applesauce, sugar, and eggs.

3. Add the flour, baking soda, baking powder, salt, and cinnamon to the wet ingredients. Mix until well combined.

4. Stir in the grated carrots, shredded coconut, chopped nuts (if using), vanilla extract, and crushed pineapple.

5. Pour the batter into a greased 9x13-inch baking pan.

6. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

7. Allow the cake to cool completely in the pan on a wire rack.

8. For the frosting, beat the softened butter and cream cheese together until smooth and creamy.

9. Add the vanilla extract and powdered sugar, and continue to beat until the frosting is fluffy and well combined.

10. Spread the cream cheese frosting evenly over the cooled cake.

11. Decorate with additional chopped nuts or shredded coconut, if desired.

Servings and Timing

• Servings: 12-16

• Prep Time: 15 minutes

• Cook Time: 30-35 minutes

• Cooling Time: 1 hour

• Total Time: Approximately 2 hours

Variations

• Carrot Cake Bars: Use the same batter and bake in a 10x15-inch jelly roll pan for 25-30 minutes.

• Slow Cooker Carrot Cake: Prepare the batter as directed and cook in a slow cooker for 2.5 to 3 hours on high.

• Add-ins: Incorporate raisins, walnuts, or shredded zucchini for added flavor and texture.

Storage/Reheating

• Storage: Store the cake in an airtight container in the refrigerator for up to 5 days.

• Freezing: Freeze individual slices wrapped in plastic wrap and foil for up to 3 months. Thaw in the refrigerator overnight before serving.

• Reheating: Warm individual slices in the microwave for 15-20 seconds or in a preheated oven at 300°F (150°C) for 10 minutes.

FAQs

How can I make this recipe gluten-free?

Substitute the all-purpose flour with a 1:1 gluten-free flour blend. Ensure that the blend includes xanthan gum for proper texture.

Can I use oil instead of applesauce?

Yes, you can replace the applesauce with 1¼ cups of vegetable oil for a richer flavor.

Is it necessary to add nuts?

Nuts are optional. If you prefer a nut-free cake, simply omit them.

Can I use fresh pineapple instead of canned?

Yes, fresh pineapple can be used. Ensure it's finely chopped and not drained.

How do I prevent the cake from sticking to the pan?

Grease the pan thoroughly with butter or cooking spray and consider lining it with parchment paper for easy removal.

Can I make this cake ahead of time?

Absolutely. The cake can be baked and stored in the refrigerator for up to 3 days before frosting.

How do I frost the cake evenly?

Use an offset spatula to spread the frosting evenly across the top and sides of the cake.

Can I add raisins to the batter?

Yes, you can add ½ cup of raisins along with the grated carrots for added sweetness and texture.

How do I make the frosting less sweet?

Reduce the amount of powdered sugar by ¼ cup and add a pinch of salt to balance the sweetness.

Can I make this recipe as cupcakes?

Yes, divide the batter among a 12-cup muffin tin and bake at 350°F (175°C) for 20-25 minutes.

Conclusion

This To Die For Carrot Cake is a timeless dessert that combines moist texture, rich flavor, and a creamy frosting. Whether you're celebrating a special occasion or simply indulging in a sweet treat, this cake is sure to impress. Its versatility allows for various adaptations, ensuring it can be enjoyed by everyone. Give this recipe a try, and it might just become your new favorite carrot cake.