This moist and flavorful carrot cake combines the sweetness of pineapple and coconut with the classic richness of carrots, all topped with a luscious cream cheese frosting. A delightful twist on a traditional favorite, this cake is sure to be a crowd-pleaser at any gathering or celebration.
Why You’ll Love This Recipe
- Moist and Flavorful – The combination of pineapple and applesauce makes this cake incredibly moist.
- Tropical Twist – Coconut and pineapple add a refreshing twist to the classic carrot cake.
- Creamy Frosting – The rich cream cheese frosting perfectly complements the spiced cake.
- Perfect for Any Occasion – Whether it’s a birthday, holiday, or just a treat for yourself, this cake is ideal.
- Easy to Make – Simple steps and ingredients come together to create a showstopper cake.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Cake:
- 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 can (8.25 oz) crushed pineapple, undrained
For the Cream Cheese Frosting:
- ½ cup unsalted butter, softened
- 8 oz cream cheese, softened
- 1 teaspoon vanilla extract
- 1 pound powdered sugar
Directions
Prepare the Cake Batter
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together the applesauce (or oil) and granulated sugar until well combined.
- Beat in the eggs, one at a time, ensuring each is fully incorporated.
- In a separate bowl, mix the flour, baking soda, baking powder, salt, and cinnamon. Gradually add this dry mixture to the wet ingredients, stirring until just combined.
- Fold in the grated carrots, shredded coconut, chopped nuts (if using), vanilla extract, and undrained crushed pineapple.
Bake the Cake
- Divide the batter evenly between the prepared cake pans.
- Bake for 25-30 minutes, 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.
Prepare the Cream Cheese Frosting
- In a medium bowl, beat together the softened butter and cream cheese until smooth and creamy.
- Add the vanilla extract and mix until combined.
- Gradually add the powdered sugar, beating until the frosting is smooth and fluffy.
Assemble the Cake
- Place one cake layer on a serving plate. Spread a generous amount of cream cheese frosting over the top.
- Place the second cake layer on top and frost the entire cake with the remaining frosting.
- Decorate with additional chopped nuts or shredded coconut, if desired.
Servings and Timing
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Servings: 12 servings
Variations
- Raisins – Add ½ cup of raisins to the batter for an extra burst of sweetness and texture.
- Walnuts or Pecans – Use walnuts or pecans instead of the usual nuts for a different flavor.
- Coconut Frosting – Top with toasted coconut for an added crunch and coconut flavor.
- Vegan Option – Substitute the eggs with flax eggs and the cream cheese frosting with a dairy-free alternative.
- Spice It Up – Add a pinch of nutmeg or ginger for an extra depth of flavor.
Storage/Reheating
- Refrigeration – Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Freezing – Freeze the cake (without frosting) for up to 3 months. Thaw overnight in the fridge before frosting and serving.
- Reheating – Serve at room temperature or microwave individual slices for 10-15 seconds to warm slightly.
FAQs
Can I use vegetable oil instead of applesauce?
Yes, vegetable oil can be substituted, but applesauce keeps the cake moist and adds a lighter texture.
Can I bake this cake in a different size pan?
Yes! You can bake in a 9×13-inch pan, but check the baking time, as it may require a bit longer to cook through.
How can I prevent the cake from sinking in the center?
Make sure the cake is fully cooked before removing it from the oven. Use a toothpick to test for doneness, and avoid opening the oven door too often while baking.
Can I use fresh pineapple instead of canned?
Canned crushed pineapple works best for this recipe because it’s pre-drained and provides the right moisture. If using fresh, make sure to drain it well to avoid making the batter too watery.
Can I make this cake ahead of time?
Yes! The cake can be baked a day or two in advance, and the frosting can be made ahead and stored in the refrigerator. Frost the cake just before serving.
Conclusion
To Die For Carrot Cake is the ultimate dessert for any occasion, with its moist texture, tropical twist, and delicious cream cheese frosting. Whether you’re baking for a holiday, a birthday, or just because, this cake is sure to impress everyone who tries it.
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To Die For Carrot Cake
This To Die For Carrot Cake is a moist, flavorful cake that combines grated carrots, pineapple, and coconut, all topped with a rich cream cheese frosting. A delightful twist on the classic, this cake is perfect for any celebration or special occasion.
- Total Time: 50 minutes
- Yield: 12 servings
Ingredients
For the 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
For the Cream Cheese Frosting:
- ½ cup unsalted butter, softened
- 8 oz cream cheese, softened
- 1 teaspoon vanilla extract
- 1 lb powdered sugar
Instructions
Prepare the Cake Batter:
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together applesauce (or oil) and granulated sugar until well combined.
- Beat in eggs, one at a time, ensuring each is fully incorporated.
- In a separate bowl, mix flour, baking soda, baking powder, salt, and cinnamon. Gradually add this dry mixture to the wet ingredients, stirring until just combined.
- Fold in grated carrots, shredded coconut, chopped nuts (if using), vanilla extract, and undrained pineapple.
- Pour batter evenly into prepared pans and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Prepare the Cream Cheese Frosting:
- In a medium bowl, beat together butter and cream cheese until smooth and creamy.
- Add vanilla extract and mix until combined.
- Gradually add powdered sugar, beating until smooth and fluffy.
Assemble the Cake:
- Place one cake layer on a serving plate. Spread a generous amount of cream cheese frosting over the top.
- Place the second cake layer on top and frost the entire cake with the remaining frosting.
- Decorate with additional chopped nuts or shredded coconut, if desired.
Serve:
- Serve immediately or refrigerate until ready to serve.
Notes
- Add raisins for an extra burst of sweetness and texture.
- Use walnuts or pecans for a different flavor.
- For a coconut topping, sprinkle toasted coconut over the frosted cake.
- For a vegan version, substitute flax eggs and use a dairy-free cream cheese alternative.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
