Print

To Die For Carrot Cake

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A moist and flavorful carrot cake made with applesauce, crushed pineapple, and shredded coconut, topped with creamy cream cheese frosting. This heirloom recipe is perfect for celebrations and everyday indulgence.

Ingredients

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

Instructions

  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.

Notes

  • The cake can be customized by adding raisins, walnuts, or shredded zucchini.
  • To make gluten-free, substitute all-purpose flour with a 1:1 gluten-free flour blend containing xanthan gum.
  • You can replace applesauce with vegetable oil for a richer flavor.
  • Storage: Keep refrigerated in an airtight container for up to 5 days.
  • Freeze slices wrapped tightly for up to 3 months; thaw overnight in the fridge.
  • Reheat slices in microwave for 15-20 seconds or in a 300°F oven for 10 minutes.
  • For easier pan removal, grease thoroughly or line with parchment paper.
  • To reduce frosting sweetness, use less powdered sugar and add a pinch of salt.

Nutrition

Find it online: https://recipesbyjanet.com/to-die-for-carrot-cake/