Description
This To Die For Carrot Cake is a moist, flavorful dessert packed with grated carrots, sweetened coconut, nuts, and pineapple. It’s baked to perfection and topped with a creamy, smooth cream cheese frosting that perfectly complements the spice and sweetness. Ideal for celebrations or any sweet craving, this classic carrot cake recipe is sure to be a crowd-pleaser.
Ingredients
Scale
Cake
- 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
- ½ cup unsalted butter, softened
- 8 oz cream cheese, softened
- 1 teaspoon vanilla extract
- 1 lb powdered sugar
Instructions
- Preheat and Prepare Pans: Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent sticking and ensure easy removal after baking.
- Mix Wet Ingredients: In a large bowl, whisk together the unsweetened applesauce (or vegetable oil) and granulated sugar until well combined to create a moist base for the cake.
- Add Eggs: Beat in eggs one at a time, making sure each is fully incorporated before adding the next. This helps to build structure and aerate the batter.
- Combine Dry Ingredients: In a separate bowl, mix together all-purpose flour, baking soda, baking powder, salt, and ground cinnamon. Gradually add this dry mixture to the wet ingredients, stirring gently until just combined to avoid overmixing.
- Fold in Flavorings: Carefully fold in grated carrots, shredded coconut, chopped nuts if using, vanilla extract, and undrained crushed pineapple to distribute evenly without deflating the batter.
- Bake the Cake: Pour the batter evenly into the prepared cake pans. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully baked.
- Cool the Cakes: Allow the cakes to cool in their pans for 10 minutes. Then transfer them to a wire rack to cool completely, which helps prevent the frosting from melting.
- Prepare Frosting: In a medium mixing bowl, beat together softened unsalted butter and cream cheese until smooth and creamy, creating a rich base for the frosting.
- Add Vanilla: Stir in vanilla extract until fully incorporated to enhance the flavor of the frosting.
- Add Powdered Sugar: Gradually beat in the powdered sugar, continuing to mix until the frosting is smooth, fluffy, and spreadable.
- Assemble Cake: Place one cake layer on a serving plate. Spread a generous amount of cream cheese frosting evenly over the top layer.
- Top Cake: Place the second cake layer on top and cover the entire cake with the remaining frosting for a complete, luscious finish.
- Decorate: Optionally decorate the frosted cake with additional chopped nuts or shredded coconut for added texture and visual appeal.
- Serve or Store: Serve the cake immediately or refrigerate until ready to serve to maintain freshness and frosting texture.
Notes
- For a lighter texture, use unsweetened applesauce instead of vegetable oil.
- Chopped nuts are optional but add a nice crunch to the cake.
- Ensure cream cheese and butter are softened for smooth frosting without lumps.
- Store the cake covered in the refrigerator to keep it fresh for up to 3 days.
- Bring refrigerated cake to room temperature before serving for best flavor and texture.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
