I just made the Best Carrot Cake you’ll ever eat and it’s so moist from applesauce it will make every other cake in your life look like sad boxed crumbs.

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I’m obsessed with this To Die For Carrot Cake because it actually tastes like a prize for your mouth. I’m not messing around when I call it the Best Carrot Cake I’ve found; dense, sweet, a little spicy, and ridiculously tender.

I love that it uses unsweetened applesauce so it stays moist without feeling greasy. The grated carrots add real texture and a fresh zip that canned stuff can’t touch.

I keep thinking about it between meals. Yummy Cakes don’t usually make me this selfish, but I will happily eat half a cake and not apologize.

Worth every single crumb.

Ingredients

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Flour: Basically the cake’s body, gives structure so it holds together.
Baking powder: Helps it rise light, you’ll get a fluffy crumb.
Baking soda: Reacts with sour cream for lift and browning.
Salt: Balances sweetness, makes the spices pop a bit more.
Cinnamon: Warm, cozy spice that screams carrot cake comfort.
Nutmeg: Adds a nutty warm note, subtle but important.
Ginger: A little kick, keeps the cake from being cloying.
Granulated sugar: Sweetness and tenderness, classic cake backbone.
Brown sugar: Adds molassy depth, keeps it moist and slightly caramel-y.
Eggs: Bind everything, give structure and some richness.
Applesauce: Basically the moisture hero, keeps cake super soft.
Vegetable oil: Keeps crumbs tender and stays moist for days.
Sour cream/Greek yogurt: Tangy moisture, makes the crumb silky.
Vanilla extract: Rounds flavors, gives warmth without stealing the show.
Grated carrots: Texture and natural sweetness, the real star here.
Crushed pineapple: Plus juicy tropical pop, optional but really fun.
Chopped nuts: Crunch and texture, you’ll get nice nutty bites.
Raisins/coconut: Optional mix-ins for chew or tropical interest.
Cream cheese: Frosting base, tangy and creamy, classic pairing.
Unsalted butter: Makes frosting silky and spreadable, richer taste.
Powdered sugar: Sweetens and thickens frosting to your liking.
Vanilla for frosting: A little warmth, ties the frosting together.
Pinch of salt: Cuts sweetness in the frosting, keeps it balanced.

Ingredient Quantities

2 cups all purpose flour

1 1/2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

2 teaspoons ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1 1/2 cups granulated sugar

1/2 cup packed light brown sugar

3 large eggs

1 cup unsweetened applesauce (it’s what keeps it super moist)

1/2 cup vegetable oil

1/2 cup sour cream or plain Greek yogurt

2 teaspoons vanilla extract

2 cups finely grated carrots (about 4 medium carrots)

1/2 cup crushed pineapple, well drained (optional but awesome)

1 cup chopped walnuts or pecans (plus extra for topping if you want)

1/2 cup raisins or shredded coconut (optional)

8 ounces cream cheese, room temperature (for frosting)

1/2 cup unsalted butter, room temperature (for frosting)

3 to 4 cups powdered sugar, sifted (adjust for desired frosting sweetness)

1 teaspoon vanilla extract (for frosting)

Pinch of salt (for frosting)

How to Make this

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1. Preheat oven to 350°F. Grease and flour two 8 or 9 inch round cake pans, or line with parchment; set aside while you make the batter.

2. In a large bowl whisk together 2 cups all purpose flour, 1 1/2 teaspoons baking powder, 1 teaspoon baking soda, 1/2 teaspoon salt, 2 teaspoons ground cinnamon, 1/2 teaspoon ground nutmeg, and 1/4 teaspoon ground ginger. Make sure there are no lumps.

3. In another large bowl beat 1 1/2 cups granulated sugar and 1/2 cup packed light brown sugar with 3 large eggs until smooth. Add 1 cup unsweetened applesauce, 1/2 cup vegetable oil, 1/2 cup sour cream or plain Greek yogurt, and 2 teaspoons vanilla extract; mix until everything is combined but don’t overbeat.

4. Pour the wet mix into the dry ingredients and fold together gently just until combined. Overmixing will make the cake tough.

5. Stir in 2 cups finely grated carrots, 1/2 cup crushed pineapple (well drained, optional but awesome), 1 cup chopped walnuts or pecans, and 1/2 cup raisins or shredded coconut if using. Scrape the bowl so all the goodies get evenly distributed.

6. Divide batter between prepared pans and smooth the tops. Bake on the middle rack for 25 to 30 minutes for 9 inch pans, or 30 to 35 minutes for 8 inch pans, or until a toothpick inserted in the center comes out with a few moist crumbs. Don’t overbake.

7. Let cakes cool in the pans for 10 minutes, then run a knife around the edges and turn out onto a wire rack to cool completely before frosting. Frosting a warm cake will melt it and make a mess.

8. For the cream cheese frosting beat together 8 ounces cream cheese (room temp) and 1/2 cup unsalted butter (room temp) until smooth. Add 1 teaspoon vanilla extract and a pinch of salt.

9. Gradually beat in 3 to 4 cups sifted powdered sugar until you reach your desired sweetness and spreading consistency. Start with 3 cups and add more if you want a stiffer, sweeter frosting.

10. Assemble by placing one cake layer down, spread a generous layer of frosting, add the second layer and frost the top and sides. Sprinkle extra chopped nuts on top if you want, chill for 30 minutes to set the frosting a bit, then slice and serve. Enjoy, you wont regret it.

Equipment Needed

1. Two 8 or 9 inch round cake pans (greased and floured or lined with parchment)
2. Large mixing bowl for dry ingredients
3. Large mixing bowl for wet ingredients (or a stand mixer bowl)
4. Electric mixer or whisk and a sturdy wooden spoon for folding
5. Measuring cups and spoons (including 1/4 tsp, 1/2 tsp, 1 tsp, and tbsp)
6. Grater for the carrots and a fine strainer or towel to drain pineapple
7. Rubber spatula and a bench scraper or offset spatula for frosting and scraping bowls
8. Wire cooling rack and a toothpick or cake tester to check doneness

FAQ

Q: Can I make this cake without eggs? A: Yes, you can swap each egg for 1/4 cup unsweetened applesauce plus 1/2 teaspoon baking powder or use commercial egg replacer. The cake will be a bit denser but still moist.

Q: How do I keep the cake extra moist and prevent it from sinking? A: Use room temperature ingredients, don't overmix after adding flour, and measure flour by spooning into the cup and leveling. Bake at the correct temp and test with a toothpick, if it looks underdone near the center keep baking in 3 minute increments.

Q: Do I have to use pineapple or nuts? A: No, both are optional. Pineapple adds juicy sweetness, nuts give crunch. You can leave them out or replace nuts with toasted oats or sunflower seeds if allergic.

Q: How long will the frosted cake keep and how should I store it? A: Keep frosted cake in the fridge up to 4 days. For best texture bring to room temp 30 to 60 minutes before serving. Unfrosted layers freeze wrapped well for up to 3 months.

Q: My frosting is too thin or too sweet what can I do? A: If too thin chill for 15 minutes then whip again, or add more sifted powdered sugar a little at a time. If too sweet add a pinch of salt or a teaspoon of lemon juice to balance it out.

Q: Can I make this into cupcakes or a sheet cake? A: Yes, bake cupcakes 18 to 22 minutes at the same temp. For a 9×13 sheet reduce time to 30 to 35 minutes, check early. Adjust baking time, not temperature.

To Die For Carrot Cake Recipe Substitutions and Variations

Applesauce (1 cup) substitute: use 1 cup mashed banana or 1 cup pumpkin puree. Both keep it moist and add a tiny bit of flavor, banana makes it sweeter so cut back sugar if you want.
Vegetable oil (1/2 cup) substitute: 1/2 cup melted butter or 1/2 cup extra applesauce. Butter gives richer taste, applesauce keeps it lighter and lower in fat.
Sour cream or plain Greek yogurt (1/2 cup) substitute: 1/2 cup buttermilk or 1/2 cup extra Greek yogurt thinned with a tablespoon of milk. Buttermilk adds tang and helps the cake rise nice.
Eggs (3 large) substitute: for each egg use one flax egg made with 1 tablespoon ground flaxseed plus 3 tablespoons water, or 1/4 cup mashed banana. Flax eggs work best for binding, banana will add flavor.

Pro Tips

1) Let the wet ingredients come to room temp, especially the eggs, cream cheese and butter. They’ll mix smoother and trap less air if they’re not cold, so your batter is silkier and the frosting won’t be lumpy. I usually set them out while I prep everything, works every time.

2) Don’t skimp on draining the pineapple and squeezing excess moisture from the grated carrots. Pat the carrots in a clean towel and press the pineapple in a sieve, otherwise your cake can get soggy and take longer to bake. If your carrots are extra wet, reduce applesauce by a couple tablespoons.

3) Fold, don’t beat. Once the dry and wet are together stop as soon as you can’t see streaks of flour. Overmixing makes the cake tough and dense. Use a rubber spatula and fold with a gentle “lift and turn” motion, scrape the sides so nuts, raisins and pineapple spread evenly.

4) Toast the nuts and chill the cake briefly before slicing. Toasting brings out flavor and crunch, do it in a skillet or oven for a few minutes until fragrant. After you frost, pop the cake in the fridge for 20 to 30 minutes to let the cream cheese set, then slice with a warm knife for cleaner cuts.

To Die For Carrot Cake Recipe

Recipe by Sammy Hunter

0.0 from 0 votes

I just made the Best Carrot Cake you'll ever eat and it's so moist from applesauce it will make every other cake in your life look like sad boxed crumbs.

Servings

servings

Calories

700

kcal

Equipment: 1. Two 8 or 9 inch round cake pans (greased and floured or lined with parchment)
2. Large mixing bowl for dry ingredients
3. Large mixing bowl for wet ingredients (or a stand mixer bowl)
4. Electric mixer or whisk and a sturdy wooden spoon for folding
5. Measuring cups and spoons (including 1/4 tsp, 1/2 tsp, 1 tsp, and tbsp)
6. Grater for the carrots and a fine strainer or towel to drain pineapple
7. Rubber spatula and a bench scraper or offset spatula for frosting and scraping bowls
8. Wire cooling rack and a toothpick or cake tester to check doneness

Ingredients

2 cups all purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1 1/2 cups granulated sugar
1/2 cup packed light brown sugar
3 large eggs
1 cup unsweetened applesauce (it's what keeps it super moist)
1/2 cup vegetable oil
1/2 cup sour cream or plain Greek yogurt
2 teaspoons vanilla extract
2 cups finely grated carrots (about 4 medium carrots)
1/2 cup crushed pineapple, well drained (optional but awesome)
1 cup chopped walnuts or pecans (plus extra for topping if you want)
1/2 cup raisins or shredded coconut (optional)
8 ounces cream cheese, room temperature (for frosting)
1/2 cup unsalted butter, room temperature (for frosting)
3 to 4 cups powdered sugar, sifted (adjust for desired frosting sweetness)
1 teaspoon vanilla extract (for frosting)
Pinch of salt (for frosting)

Directions

Preheat oven to 350°F. Grease and flour two 8 or 9 inch round cake pans, or line with parchment; set aside while you make the batter.
In a large bowl whisk together 2 cups all purpose flour, 1 1/2 teaspoons baking powder, 1 teaspoon baking soda, 1/2 teaspoon salt, 2 teaspoons ground cinnamon, 1/2 teaspoon ground nutmeg, and 1/4 teaspoon ground ginger. Make sure there are no lumps.
In another large bowl beat 1 1/2 cups granulated sugar and 1/2 cup packed light brown sugar with 3 large eggs until smooth. Add 1 cup unsweetened applesauce, 1/2 cup vegetable oil, 1/2 cup sour cream or plain Greek yogurt, and 2 teaspoons vanilla extract; mix until everything is combined but don’t overbeat.
Pour the wet mix into the dry ingredients and fold together gently just until combined. Overmixing will make the cake tough.
Stir in 2 cups finely grated carrots, 1/2 cup crushed pineapple (well drained, optional but awesome), 1 cup chopped walnuts or pecans, and 1/2 cup raisins or shredded coconut if using. Scrape the bowl so all the goodies get evenly distributed.
Divide batter between prepared pans and smooth the tops. Bake on the middle rack for 25 to 30 minutes for 9 inch pans, or 30 to 35 minutes for 8 inch pans, or until a toothpick inserted in the center comes out with a few moist crumbs. Don’t overbake.
Let cakes cool in the pans for 10 minutes, then run a knife around the edges and turn out onto a wire rack to cool completely before frosting. Frosting a warm cake will melt it and make a mess.
For the cream cheese frosting beat together 8 ounces cream cheese (room temp) and 1/2 cup unsalted butter (room temp) until smooth. Add 1 teaspoon vanilla extract and a pinch of salt.
Gradually beat in 3 to 4 cups sifted powdered sugar until you reach your desired sweetness and spreading consistency. Start with 3 cups and add more if you want a stiffer, sweeter frosting.
Assemble by placing one cake layer down, spread a generous layer of frosting, add the second layer and frost the top and sides. Sprinkle extra chopped nuts on top if you want, chill for 30 minutes to set the frosting a bit, then slice and serve. Enjoy, you wont regret it.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.