Description
This To Die For Carrot Cake is a moist, flavorful dessert featuring grated carrots, shredded coconut, and crushed pineapple, all combined into a tender cake. Topped with a rich, creamy cream cheese frosting and optional toasted pecans or coconut, this classic treat is perfect for any occasion.
Ingredients
Scale
Cake:
- 1 ¼ cups unsweetened applesauce or oil
- 2 cups granulated sugar
- 3 eggs, room temperature
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 teaspoon cinnamon
- 2 cups grated carrots
- 1 cup shredded sweetened coconut
- 1 cup chopped nuts (optional)
- 1 teaspoon vanilla
- 1 cup Dole crushed pineapple, not drained (in juice, not syrup)
Cream Cheese Frosting:
- ½ cup butter, softened
- 8 ounces cream cheese, softened
- 1 teaspoon vanilla extract
- 1 pound powdered sugar
- Toasted pecans or coconut for topping (optional)
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to ensure it’s at the perfect temperature for baking the carrot cake.
- Mix Wet Ingredients: In a large bowl, combine the unsweetened applesauce or oil, granulated sugar, and the room temperature eggs. Mix well until smooth and fully incorporated.
- Add Dry Ingredients: Gradually add in the all-purpose flour, baking soda, baking powder, salt, and cinnamon to the wet mixture. Stir gently but thoroughly to combine, ensuring there are no lumps.
- Incorporate Carrots and Extras: Stir in the grated carrots, shredded sweetened coconut, chopped nuts if using, vanilla extract, and the crushed pineapple with its juice. Mix until all ingredients are evenly distributed.
- Prepare Pans: Lightly grease a 9 x 13-inch pan, two 9-inch pans, or three 8-inch pans. To prevent sticking, line the pans with parchment paper or spray with a non-stick baking spray containing flour.
- Pour Batter and Bake: Pour the prepared batter evenly into the prepared pans. Bake the cake at 350 degrees Fahrenheit for 35-40 minutes for 9 x 13 and 9-inch pans, or 25-30 minutes for 8-inch pans. The cake is done when a toothpick inserted in the center comes out clean.
- Cool the Cake: Let the cakes cool in the pans for about 10 minutes. Then, remove them from the pans and transfer to a cooling rack to cool completely.
- Prepare Frosting: Beat the softened butter and cream cheese together until fluffy. Add vanilla extract and gradually beat in the powdered sugar until the frosting is smooth and creamy.
- Assemble the Cake: Invert one cake layer onto a cake plate or stand. Spread a generous layer of cream cheese frosting over the top. If using multiple layers, gently place the next cake layer on top and repeat frosting until all layers are stacked and frosted.
- Chill Before Serving: Refrigerate the assembled and frosted cake for at least one hour. This helps set the frosting and enhances the cake’s flavor and texture before serving.
Notes
- Using unsweetened applesauce instead of oil can make the cake lighter and add a natural sweetness.
- To prevent the cake from sticking, line the bottom of the pans with parchment paper or use a non-stick baking spray that contains flour.
- The crushed pineapple should be in juice, not syrup, to avoid extra sweetness and maintain moisture balance.
- Optional toasted pecans or shredded coconut on top add a lovely crunch and decorative touch.
- Allow the cake to cool completely before frosting to avoid melting the cream cheese frosting.
Nutrition
- Serving Size: 1 slice (1/16 of cake)
- Calories: 350
- Sugar: 32g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 55mg
