To Die For Carrot Cake Recipe

Why You’ll Love This Recipe

This carrot cake stands out for its incredible moistness and rich flavor. The secret? A combination of unsweetened applesauce and crushed pineapple that keeps the cake moist and tender. The addition of shredded coconut brings a touch of sweetness, while optional chopped nuts like pecans or walnuts provide an extra crunch. This recipe is also incredibly easy to prepare, requiring just one bowl, making cleanup a breeze.

Ingredients

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

• Unsweetened applesauce (or oil)

• Granulated sugar

• Eggs

• All-purpose flour

• Baking soda

• Baking powder

• Salt

• Cinnamon

• Fresh carrots, shredded

• Shredded sweetened coconut

• Chopped nuts (optional)

• Vanilla extract

• Crushed pineapple

Directions

1. Preheat the oven to 350°F (175°C). Grease and flour three 8-inch cake pans.

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

3. Add in the flour, baking soda, baking powder, salt, and cinnamon. Stir until well combined.

4. Mix in the shredded carrots, coconut, and vanilla extract. If using, fold in the chopped nuts and pineapple.

5. Divide the batter evenly between the prepared cake pans.

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

7. Let the cakes cool in the pans for 10 minutes before transferring to wire racks to cool completely.

For the frosting:

1. Whip together cream cheese and powdered sugar until smooth.

2. Once the cakes have cooled, spread a generous layer of frosting between the layers and over the top of the cake.

Servings and Timing

• Servings: 12-16

• Total Time: 1 hour 30 minutes (including cooling time)

Variations

• Add raisins if you enjoy them (golden raisins work beautifully).

• Use walnuts or pecans for a nutty texture.

• For a lighter version, substitute half the sugar with honey or maple syrup.

Storage/Reheating

Store the carrot cake in an airtight container in the refrigerator for up to 5 days. You can also freeze the cake for up to 3 months. To reheat, let it thaw at room temperature or gently warm slices in the microwave.

FAQs

Can I make this cake ahead of time?

Yes, you can bake the cake ahead of time and store it in the refrigerator. Frost it just before serving.

Can I use oil instead of applesauce?

Yes, you can substitute oil for the applesauce if you prefer, but applesauce makes the cake more moist and light.

Can I use a different type of frosting?

Yes, while cream cheese frosting is traditional, you could substitute it with a buttercream frosting or whipped cream if you prefer.

Is this recipe gluten-free?

No, this recipe uses all-purpose flour, which contains gluten. You can try using a gluten-free flour blend if needed.

Can I make this cake into cupcakes?

Yes, you can. Just adjust the baking time to 18-20 minutes.

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

Ensure you grease and flour the pans well, or line the pans with parchment paper to prevent sticking.

Can I use a single layer instead of multiple layers?

Absolutely! You can bake this recipe in one larger pan, though the baking time may be longer.

Can I add more fruits to this recipe?

You can experiment with adding diced apples, shredded zucchini, or even dried cranberries to the batter for more flavor.

Should I use fresh or pre-shredded carrots?

Freshly shredded carrots provide the best flavor and texture for this recipe.

How do I store leftover cake?

Store any leftover cake in the refrigerator in an airtight container for up to 5 days.

Conclusion

This To Die For Carrot Cake is the perfect dessert to impress your friends and family. With its moist texture, sweet coconut flavor, and rich cream cheese frosting, it’s sure to be a hit at your next event. Easy to make and absolutely delicious, this cake will quickly become your go-to recipe for celebrations!

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