Description
This To Die For Carrot Cake is a moist, flavorful dessert bursting with grated carrots, shredded coconut, and crushed pineapple, all wrapped in a rich cream cheese frosting. Perfectly spiced with cinnamon and enhanced with optional chopped nuts, this classic cake delivers a delightful texture and taste that’s ideal for celebrations or everyday indulgence.
Ingredients
Scale
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 Oven: 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 they are well combined and smooth.
- 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 the all-purpose flour, baking soda, baking powder, salt, and ground cinnamon together until evenly distributed.
- Mix Wet and Dry: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined, being careful not to overmix.
- Fold in Add-Ins: Carefully fold in the grated carrots, shredded sweetened coconut, chopped nuts if using, vanilla extract, and the undrained crushed pineapple to the batter, ensuring evenly distributed.
- Bake the Cake: Pour the batter evenly into the prepared cake pans. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cakes: Let the cakes cool in their pans for about 10 minutes, then transfer them onto a wire rack to cool completely before frosting.
- Prepare 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 combined.
- Add Sugar: Gradually add the powdered sugar while beating, continuing until the frosting is smooth and fluffy.
- Assemble Cake: Place one cake layer on a serving plate and spread a generous layer of cream cheese frosting on top.
- Add Second Layer: Place the second cake layer on top of the frosted first layer, then frost the entire cake with the remaining frosting evenly.
- Decorate: Optionally, decorate the cake with additional chopped nuts or shredded coconut according to preference.
- Serve or Store: Serve the cake immediately, or refrigerate it until ready to serve to keep it fresh.
Notes
- For a moister cake, ensure the pineapple is undrained as specified.
- Chopped nuts are optional; walnuts or pecans work best for added texture.
- Use room temperature ingredients for the frosting to ensure smooth mixing.
- If substituting applesauce with oil, the texture may be denser.
- Store leftover cake covered in the refrigerator for up to 4 days.
- Let the cake come to room temperature before serving if chilled, for optimal flavor and texture.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
