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To-Die-For Carrot Cake — Moist, Flavorful & Perfect for Any Celebration

Why You’ll Love This Cake

  • This carrot cake is incredibly moist and packed with flavor — thanks to a mix of grated carrots, crushed pineapple and shredded coconut, it remains soft even dias depois de assado.
  • The natural sweetness and subtle spice make it ideal for birthday parties, potlucks, brunches or holiday desserts.
  • It’s a “one-bowl” cake — simples, fácil e sem erros, ideal tanto para quem está começando quanto para quem quer algo confiável e delicioso.
Muller

To-Die-For Carrot Cake

A super moist, flavorful carrot cake made with carrots, pineapple and coconut — topped with classic cream cheese frosting. Perfect for birthdays, potlucks or holiday treats.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 16 slices
Course: Dessert
Cuisine: American
Calories: 499
Ingredients Equipment Method Notes

Ingredients
  

  • 1 ¼ cups unsweetened applesauce (or vegetable oil)
  • 2 cups granulated sugar
  • 3 large eggs (room temperature)
  • 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 crushed pineapple (with juice)
  • 1 cup sweetened shredded coconut
  • 1 cup chopped nuts (optional — pecans or walnuts)
  • 1 teaspoon vanilla extract
  • ½ cup unsalted butter, softened
  • 8 cream cheese, softened
  • 1 teaspoon vanilla extract
  • 1 lb powdered sugar
  • toasted pecans or extra shredded coconut Optional decoration

Equipment

  • Mixing bowls
  • Whisk or hand mixer
  • 9×13-inch pan (or round pans, as you prefer)
  • Parchment paper (optional)
  • Wire rack

Method
 

  1. Preheat oven to 350 °F (175 °C). Grease and prepare 9×13-inch pan or other pans as needed.
  2. In a large bowl, mix applesauce (or oil), sugar and eggs until smooth.
  3. Add flour, baking soda, baking powder, salt and cinnamon; mix until just combined.
  4. Fold in grated carrots, crushed pineapple (with juice), shredded coconut, nuts (if using), and vanilla.
  5. Pour batter into prepared pan(s) and bake 35–40 min (or 25–30 min for smaller pans), until toothpick comes out clean.
  6. Cool in pan 10 min, then transfer to wire rack to cool completely.
  7. For frosting: beat butter and cream cheese until smooth, add vanilla, then powdered sugar; mix until fluffy.
  8. Frost cooled cake, decorate if desired, and chill 1 h before serving.

Notes

– Applesauce can be replaced by oil.
– Use fresh grated carrots (not pre-shredded).
– Use pineapple with juice — do not drain.
– For less sweetness, reduce sugar slightly or use less on frosting.
– Cake freezes well — slice & wrap for long-term storage.

🧾 Ingredients

Cake

  • 1 ¼ cups (≈ 300 ml) unsweetened applesauce (or vegetable oil)(see Note)
  • 2 cups (≈ 400 g) granulated sugar
  • 3 large eggs, at room temperature
  • 2 cups (≈ 250 g) all-purpose flour, spooned & leveled
  • 1 teaspoon baking soda
  • 1½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • 2 cups grated carrots (fresh, not pre-shredded)
  • 1 cup crushed pineapple with juice (do not drain)
  • 1 cup sweetened shredded coconut
  • 1 cup chopped nuts — optional (pecans or walnuts recommended)
  • 1 teaspoon vanilla extract

Cream Cheese Frosting

  • ½ cup (≈ 113 g) unsalted butter, softened
  • 8 oz (≈ 225 g) cream cheese, softened
  • 1 teaspoon vanilla extract
  • 1 lb (≈ 450 g) powdered sugar (icing sugar)
  • Optional (for decoration): toasted pecans or extra shredded coconut

📝 Instructions

  1. Preheat oven to 350 °F (≈ 175 °C). Grease a 9×13-inch pan (or two 9-inch rounds, or three 8-inch pans). For easier removal, you can line with parchment.
  2. In a large bowl, combine applesauce (or oil), sugar, and eggs. Mix until smooth.
  3. Add flour, baking soda, baking powder, salt, and cinnamon. Stir until just combined.
  4. Fold in grated carrots, crushed pineapple (with juice), shredded coconut, nuts (if using) and vanilla. Mix gently until everything is evenly distributed.
  5. Pour batter into prepared pan(s). Bake 35–40 minutes for 9×13 or 9-inch pans; bake 25–30 minutes for 8-inch pans — or until a toothpick inserted in center comes out clean.
  6. Let cakes cool in the pan for about 10 minutes. Then transfer to a wire rack and let cool completely before frosting.
  7. For the frosting: beat butter and cream cheese until smooth and creamy. Add vanilla and gradually add powdered sugar; beat until frosting is fluffy and spreadable.
  8. Assemble: if you used multiple layers, stack cakes with frosting between layers, then cover top and sides. If using one pan, just spread frosting evenly on top. Decorate with toasted nuts or coconut if desired.
  9. Chill the cake for at least 1 hour before serving — this helps the frosting firm up and flavors settle.

💡 Notes & Tips

  • You can replace applesauce with an equal amount of vegetable oil — applesauce provides moisture and lightness, but oil also works well.
  • Don’t use pre-grated carrots — grate them manually for ideal texture and moisture.
  • Juiced pineapple chunks ensure a moister cake with a subtle tropical flavor.
  • If you want to reduce the sweetness, slightly decrease the amount of sugar in the cake — the natural sweetness of the carrots and pineapple already helps a lot.
  • For a lighter cake, use less sugar in the frosting or replace some of the sugar with a lower-intensity powdered sugar.

🍰 Storage & Serving

  • The cake stays soft for 3–4 days in an airtight container in the refrigerator.
  • You can also freeze individual slices — wrap in plastic wrap and foil and freeze for up to 2–3 months. When serving, thaw in the refrigerator or at room temperature.
  • This cake is great to prepare ahead of time — ideal for parties: bake the day before, freeze or refrigerate, and decorate just before serving.

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