Indulge in the ultimate treat with our To Die For Carrot Cake recipe. Bursting with flavors of carrots, coconut, and pineapple, this moist and irresistible cake is sure to tantalize your taste buds and leave you craving more. Topped with a luscious cream cheese frosting, every bite of this cake is a heavenly delight you won’t want to miss!
In our household, this To Die For Carrot Cake isn’t just a dessert; it’s a cherished tradition passed down from my beloved Nana. I remember vividly the first time I baked it for my husband and little ones. The aroma filled the kitchen, drawing them in like bees to honey. As we savored each slice together, laughter and joy filled the air, creating memories that would last a lifetime. Since then, this recipe has become a staple in our family gatherings, birthdays, and celebrations, a symbol of love and togetherness.
Why This Carrot Cake is a Must-Try:
- Bursting with flavors: From the sweetness of grated carrots to the tropical notes of pineapple and coconut, every bite offers a delightful explosion of flavors.
- Moist and tender crumb: Thanks to the addition of applesauce and careful baking, this cake boasts a moist and tender texture that melts in your mouth.
- Creamy cream cheese frosting: The decadent cream cheese frosting perfectly complements the flavors of the cake, adding a creamy richness that elevates every slice.
- Versatile serving options: Whether baked in a 9 x 13-inch pan or divided into layers, this recipe offers flexibility in serving options, perfect for any occasion.
Ingredients:
- 1 ¼ cups (285g) unsweetened applesauce or oil
- 2 cups (400g) granulated sugar
- 3 eggs, at room temperature
- 2 cups (240g) all-purpose flour
- 1 teaspoon baking soda
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 teaspoon cinnamon
- 2 cups (240g) grated carrots
- 1 cup (85g) shredded sweetened coconut
- 1 cup (120g) chopped nuts (optional)
- 1 teaspoon vanilla extract
- 1 cup (240g) Dole crushed pineapple (not drained) For the Cream Cheese Frosting:
- ½ cup (115g) butter, softened
- 8 ounces (225g) cream cheese, softened
- 1 teaspoon vanilla extract
- 1 pound (455g) powdered sugar
- Toasted pecans or coconut for topping (if desired)
Directions:
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease and lightly flour a 9 x 13-inch baking pan, two 9-inch pans, or three 8-inch pans.
- In a large mixing bowl, combine the applesauce or oil with granulated sugar. Add eggs, one at a time, mixing well after each addition.
- In another bowl, sift together flour, baking soda, baking powder, salt, and cinnamon. Gradually add the dry ingredients to the wet mixture, stirring until well combined.
- Fold in grated carrots, shredded coconut, chopped nuts (if using), vanilla extract, and crushed pineapple (including juice) until evenly distributed throughout the batter.
- Pour the batter into the prepared baking pans, spreading it evenly. Bake for 35-40 minutes for 9 x 13-inch and 9-inch pans, or 25-30 minutes for 8-inch pans, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
- For the cream cheese frosting, beat softened butter and cream cheese until fluffy. Add vanilla extract and gradually beat in powdered sugar until smooth and creamy.
- Once the cakes have cooled, invert one cake layer onto a cake plate or stand. Spread a generous layer of frosting over the top. Repeat with remaining layers if making a layered cake.
- Top with toasted pecans or coconut if desired. Refrigerate for an hour before serving for the best results.
Notes: For a nut-free option, omit the chopped nuts from the recipe. You can also customize the cake by adding raisins or substituting walnuts for pecans in the frosting. Store any leftovers in an airtight container in the refrigerator for up to 3 days. Enjoy!
