Description
This To Die For Carrot Cake recipe is a moist and flavorful dessert combining grated carrots, shredded coconut, and crushed pineapple, all baked to perfection and topped with a rich and creamy homemade cream cheese frosting. Perfect for celebrations or any sweet craving, it offers a delightful tropical twist with pineapple and a hint of cinnamon for warmth.
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 Oven and Prepare Pans: 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 applesauce (or vegetable oil) and granulated sugar until fully combined and smooth.
- Add Eggs: Beat in the eggs, one at a time, making sure each 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 thoroughly.
- Mix Dry with Wet: Gradually add the dry mixture to the wet ingredients, stirring gently until just combined to avoid overmixing.
- Fold in Add-ins: Carefully fold in the grated carrots, shredded coconut, chopped nuts (if using), vanilla extract, and the undrained crushed pineapple to distribute evenly.
- Fill Pans and Bake: Pour the batter evenly into the prepared pans. Bake in the preheated oven for 25 to 30 minutes or until a toothpick inserted in the center comes out clean.
- Cool Cakes: Let the cakes cool in the pans for 10 minutes, then remove and transfer to a wire rack to cool completely before frosting.
- Make Frosting: In a medium bowl, beat the softened butter and cream cheese together until smooth and creamy.
- Add Vanilla to Frosting: Mix in the vanilla extract until combined.
- Add Powdered Sugar: Gradually beat in the powdered sugar until the frosting is smooth, fluffy, and spreadable.
- Assemble Cake – Layer 1: Place one cooled cake layer on your serving plate and spread a generous amount of cream cheese frosting over the top.
- Layer 2 and Final Frosting: Place the second cake layer on top and frost the entire cake evenly with the remaining frosting.
- Decorate and Serve: Decorate the cake with additional chopped nuts or shredded coconut if desired. Serve immediately or refrigerate until ready to serve.
Notes
- The recipe allows substitution of applesauce with vegetable oil to adjust moisture and fat content.
- Chopped nuts are optional but add a nice crunch and depth of flavor.
- For best results, ensure the cake layers are completely cool before frosting to prevent melting.
- This cake can be stored covered in the refrigerator for up to 3 days.
- Use room temperature ingredients for smoother mixing and better texture.
