Why Make This Recipe
If you’re looking for a delicious dessert that never fails to impress, To Die For Carrot Cake is the perfect choice. Moist, flavorful, and topped with creamy frosting, this cake is a crowd-pleaser. The combination of sweet carrots, coconut, and spices gives it a unique taste that is hard to resist. Whether for a birthday, holiday, or just because, this recipe will quickly become a favorite.
How to Make To Die For Carrot Cake
Ingredients:
- 1 1⁄4 cups unsweetened applesauce or oil
- 2 cups granulated sugar
- 3 eggs, room temperature
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 1⁄2 teaspoons baking powder
- 1⁄2 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)
- 1/2 cup butter, softened
- 8 ounces cream cheese, softened
- 1 teaspoon vanilla
- 1 pound powdered sugar
- Toasted pecans or coconut (for topping, optional)
Directions:
- Preheat your oven to 350°F (175°C). Grease and flour your cake pans.
- In a large bowl, mix the applesauce (or oil), sugar, and eggs until combined.
- Add the flour, baking soda, baking powder, and cinnamon to the mixture, and stir until everything is well mixed.
- Stir in the grated carrots, shredded coconut, crushed pineapple, and chopped nuts if you’re using them.
- Pour the batter into the prepared cake pans. Bake in the preheated oven for 30-35 minutes or until a toothpick comes out clean.
- Allow the cake to cool completely. While it’s cooling, prepare the cream cheese frosting.
- For the frosting, beat together the softened butter, softened cream cheese, and vanilla until smooth. Gradually add the powdered sugar and mix until fluffy.
- Frost the cooled cake with the cream cheese frosting. If desired, sprinkle toasted pecans or coconut on top before serving. Enjoy your delicious cake!
How to Serve To Die For Carrot Cake
To serve To Die For Carrot Cake, cut it into slices and place on individual plates. You can also serve it directly from the cake stand. For an extra treat, consider adding a scoop of vanilla ice cream or a drizzle of caramel sauce on the side.
How to Store To Die For Carrot Cake
To store your carrot cake, keep it in an airtight container in the refrigerator. This will help it stay fresh for up to a week. If you need to store it for a longer time, consider freezing it. Wrap the cake tightly in plastic wrap and aluminum foil, and it can last up to three months in the freezer.
Tips to Make To Die For Carrot Cake
- Use fresh, grated carrots for the best flavor and texture.
- Make sure your cream cheese and butter are at room temperature for easy mixing.
- If you prefer a denser cake, reduce the baking powder slightly.
- Toast the nuts or coconut before using them to enhance their flavor.
Variation
You can easily customize this carrot cake by adding spices like nutmeg or ginger for more depth. You can also change the frosting to a simple vanilla buttercream or even a lemon frosting for a tangy twist.
FAQs
1. Can I use other types of oil instead of applesauce?
Yes, you can use vegetable oil, canola oil, or even melted coconut oil if you prefer.
2. Is it necessary to add nuts to the cake?
No, adding nuts is optional. You can skip them if you prefer a nut-free cake.
3. Can I make this cake ahead of time?
Absolutely! You can bake the cake a day or two in advance. Just store it in the refrigerator and frost it right before serving.
To Die For Carrot Cake
Ingredients
Cake Ingredients
- 1.25 cups unsweetened applesauce or oil Use applesauce for a healthier option.
- 2 cups granulated sugar
- 3 count eggs, room temperature Ensure eggs are at room temperature for better mixing.
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1.5 teaspoons baking powder
- 0.5 teaspoon salt
- 1 teaspoon cinnamon
- 2 cups grated carrots Use fresh, grated carrots for the best flavor.
- 1 cup shredded sweetened coconut
- 1 cup chopped nuts (optional) Nuts are optional.
- 1 teaspoon vanilla
- 1 cup Dole crushed pineapple (not drained)
Frosting Ingredients
- 0.5 cup butter, softened Ensure butter is at room temperature.
- 8 ounces cream cheese, softened Let cream cheese sit at room temperature.
- 1 teaspoon vanilla
- 1 pound powdered sugar
Toppings
- Toasted pecans or coconut (for topping, optional) Optional for decoration.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour your cake pans.
- In a large bowl, mix the applesauce (or oil), sugar, and eggs until combined.
- Add the flour, baking soda, baking powder, and cinnamon to the mixture, and stir until everything is well mixed.
- Stir in the grated carrots, shredded coconut, crushed pineapple, and chopped nuts if you’re using them.
Baking
- Pour the batter into the prepared cake pans.
- Bake in the preheated oven for 30-35 minutes or until a toothpick comes out clean.
- Allow the cake to cool completely.
Frosting
- While the cake is cooling, beat together the softened butter, softened cream cheese, and vanilla until smooth.
- Gradually add the powdered sugar and mix until fluffy.
Assembly
- Frost the cooled cake with the cream cheese frosting.
- If desired, sprinkle toasted pecans or coconut on top before serving.
- Enjoy your delicious cake!