If you’re craving something truly special that will wow your friends and family, look no further than this To Die For Carrot Cake Recipe. This cake perfectly balances moist, tender layers spiced with cinnamon, sweet bursts of pineapple, and shredded coconut, all wrapped up in a luscious cream cheese frosting. It’s a celebration of comforting flavors and textures that combine to create a dessert you’ll find yourself making again and again. Trust me—once you try this To Die For Carrot Cake Recipe, it will become your new favorite go-to for any occasion.
Ingredients You’ll Need
The magic of this To Die For Carrot Cake Recipe lies in its simple yet thoughtfully chosen ingredients. Each one plays an important role, whether it’s in building the cake’s moist texture, infusing it with warmth, or adding delightful flavor contrasts.
- 1¼ cups unsweetened applesauce (or vegetable oil): Provides moisture while keeping the cake tender and light.
- 2 cups granulated sugar: Adds sweetness to balance the spices and fruits.
- 3 large eggs: Bind everything together and give the cake structure.
- 2 cups all-purpose flour: The foundation that holds your cake layers together.
- 1 teaspoon baking soda: Helps the cake rise beautifully and create a soft crumb.
- 1½ teaspoons baking powder: Works with baking soda to give perfect lift and fluffiness.
- ½ teaspoon salt: Enhances the cake’s sweetness and balances flavors.
- 1 teaspoon ground cinnamon: Adds that warm, aromatic spice we all love in carrot cake.
- 2 cups grated carrots: The star ingredient that adds natural sweetness and moisture.
- 1 cup shredded sweetened coconut: Brings tropical flavor and great texture contrast.
- 1 cup chopped nuts (optional): Adds a delightful crunch if you like a bit of texture.
- 1 teaspoon vanilla extract: Deepens the overall flavor and ties everything together.
- 1 can (8.25 oz) crushed pineapple, undrained: Injects juicy sweetness and keeps the cake incredibly moist.
- ½ cup unsalted butter, softened: For the smooth, creamy frosting base.
- 8 oz cream cheese, softened: The rich heart of the frosting that perfectly complements the cake’s spices.
- 1 teaspoon vanilla extract: Enhances the frosting’s flavor for that perfect finishing touch.
- 1 lb powdered sugar: Sweetens and thickens the frosting to cloud-like perfection.
How to Make To Die For Carrot Cake Recipe
Step 1: Prepare Your Pans and Preheat the Oven
Start by preheating your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to ensure your cake layers come out clean and whole. This simple prep step sets you up for cake success.
Step 2: Mix the Wet Ingredients
In a large bowl, whisk together the applesauce (or vegetable oil) and sugar until combined with a tender touch. Then, beat in the eggs one at a time, making sure each is fully incorporated to create a smooth, cohesive batter.
Step 3: Combine the Dry Ingredients
In a separate bowl, mix together the flour, baking soda, baking powder, salt, and cinnamon. This blend brings in the necessary lift and spice that define a memorable carrot cake. Gradually add this to the wet ingredients, folding gently until just combined—overmixing can toughen the cake, so take your time and stir lightly.
Step 4: Fold In the Flavor Bombs
Now for the fun part: gently fold in the grated carrots, shredded coconut, chopped nuts if you’re using them, the vanilla extract, and the undrained crushed pineapple. This combination is what turns a simple cake batter into the rich, moist delight that makes this the To Die For Carrot Cake Recipe.
Step 5: Bake to Perfection
Pour the batter evenly into the two prepared pans and pop them into the oven. Bake for 25 to 30 minutes or until a toothpick inserted into the center comes out clean. Once done, let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely—this cooling time is crucial for a flawless frosting experience.
Step 6: Make the Cream Cheese Frosting
While the cakes cool, whip up that luscious frosting by beating the softened butter and cream cheese together until silky and smooth. Mix in the vanilla extract, then gradually beat in the powdered sugar until you have a fluffy, spreadable icing that’s sweet and tangy—a perfect balance for the spiced cake.
Step 7: Assemble Your Masterpiece
Place one cake layer on your serving plate, and generously spread a thick layer of frosting over the top. Add the second cake layer and generously cover the whole cake with the remaining frosting. For an added touch of charm, decorate with extra chopped nuts or shredded coconut. Voilà ! Your To Die For Carrot Cake is ready to impress.
How to Serve To Die For Carrot Cake Recipe
Garnishes
A simple sprinkle of chopped walnuts, pecans, or shredded coconut on top of the frosting instantly elevates the cake’s presentation and adds a delightful crunch. For a festive touch, consider decorating with edible flowers or a dusting of cinnamon for that extra flair.
Side Dishes
This cake pairs brilliantly with a cup of freshly brewed coffee or a glass of chilled milk. For special occasions, try it alongside vanilla ice cream or a dollop of whipped cream to create a luscious dessert experience. Fresh fruit like sliced strawberries or a citrus salad can also brighten things up beautifully.
Creative Ways to Present
Instead of the classic layered cake, try turning this To Die For Carrot Cake Recipe into cupcakes—perfect for parties or gatherings. You could also stack the layers as a cake trifle, layering crumbs with cream cheese frosting and fresh fruit for an elegant twist everyone will adore.
Make Ahead and Storage
Storing Leftovers
After enjoying your cake, store any leftovers in an airtight container in the refrigerator to maintain freshness. The cream cheese frosting requires cool storage, and your carrot cake will keep delicious for up to 4 days.
Freezing
If you want to make this ahead of time, good news! You can freeze the unfrosted cake layers wrapped tightly in plastic wrap and foil for up to 3 months. Thaw overnight in the fridge before frosting and serving to enjoy that fresh-baked flavor anytime.
Reheating
Carrot cake is best enjoyed chilled or at room temperature, so no need for reheating. However, if you prefer it slightly warmed, remove the cake from the fridge and let it sit at room temperature for about 30 minutes for the frosting to soften and flavors to shine without losing moisture.
FAQs
Can I substitute applesauce with oil?
Absolutely! This To Die For Carrot Cake Recipe works well with either applesauce or vegetable oil. Applesauce offers a lighter option that reduces fat, while oil contributes to a richer, moister crumb. Both yield delicious results.
Do I have to use crushed pineapple?
Crushed pineapple is key to the moisture and sweetness in this cake. While you could omit it, your cake may lose some of its tender texture and fruity brightness. If unavailable, use fresh pineapple finely chopped, but keep the juice to maintain moisture.
Can I make this cake gluten-free?
Yes! Swap the all-purpose flour with a gluten-free flour blend that measures cup-for-cup like regular flour. Be sure it contains xanthan gum or add a small amount to help with binding and texture. The cake will still be wonderfully moist and flavorful.
How long does the frosting keep?
The cream cheese frosting is best used within 3 to 4 days when stored in an airtight container in the refrigerator. Its fresh, tangy flavor complements the cake perfectly during this time.
What’s the best way to grate carrots?
For this recipe, finely grate the carrots using the small holes of a box grater or a food processor with a grating attachment. This ensures they integrate smoothly into the batter, adding moisture without overpowering texture.
Final Thoughts
There’s something truly magical about this To Die For Carrot Cake Recipe that keeps it a beloved classic in my kitchen and I hope soon, yours too. Its moist texture, warm spices, and rich frosting create a dessert experience that feels like a special celebration no matter the day. Give it a try and watch it become one of your treasured recipes for years to come.
Print
To Die For Carrot Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
A moist and flavorful carrot cake made with grated carrots, crushed pineapple, and a creamy homemade cream cheese frosting. This classic dessert combines warm spices and a tender crumb, perfect for any celebration or a delicious treat.
Ingredients
Cake Ingredients
- 1¼ cups unsweetened applesauce (or vegetable 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 can (8.25 oz) crushed pineapple, undrained
Frosting Ingredients
- ½ cup unsalted butter, softened
- 8 oz cream cheese, softened
- 1 teaspoon vanilla extract
- 1 lb powdered sugar
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent sticking.
- Mix Wet Ingredients: In a large bowl, whisk together the unsweetened applesauce (or vegetable oil) and granulated sugar until well combined for a smooth base.
- Add Eggs: Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next.
- Combine Dry Ingredients: In a separate bowl, mix together the all-purpose flour, baking soda, baking powder, salt, and ground cinnamon.
- Incorporate Dry into Wet: Gradually add the dry mixture into the wet ingredients, stirring just until everything is combined. Do not overmix.
- Fold in Mix-ins: Gently fold in the grated carrots, shredded coconut, chopped nuts (if using), vanilla extract, and undrained crushed pineapple.
- Bake the Cake: Pour the batter evenly into the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the Cakes: Let the cakes cool in the pans for 10 minutes, then carefully transfer them to a wire rack to cool completely.
- Prepare the Frosting: In a medium bowl, beat the softened butter and cream cheese together until smooth and creamy.
- Add Flavor: Mix in the vanilla extract until evenly incorporated.
- Add Sugar: Gradually beat in the powdered sugar until the frosting is smooth and fluffy.
- Assemble the Cake: Place one cake layer on a serving plate and spread a generous amount of cream cheese frosting over the top.
- Top and Frost: Place the second cake layer on top and frost the entire cake with the remaining frosting.
- Decorate: Garnish with additional chopped nuts or shredded coconut if desired.
- Serve or Store: Serve the cake immediately or refrigerate until ready to enjoy.
Notes
- Using applesauce instead of oil reduces fat and adds moisture.
- Ensure the cake is completely cool before frosting to prevent melting.
- Chopped nuts are optional but add nice texture; walnuts or pecans work well.
- Store leftover cake covered in the refrigerator for up to 4 days.
- Allow refrigerated cake to come to room temperature before serving for best flavor.
