Why not use butter in carrot cake?

Carrot cake is oil-based, rather than butter-based. This keeps it moist and helps it last for days. Unfortunately, it also means you lose the leavening power that creaming butter and sugar would bring . (Creaming, or beating together the two ingredients on high speed, aerates the butter.)

How do you thicken cream cheese frosting for carrot cake?

If it's still too thin, take out some of the runny mixture and beat in some more cream cheese. Alternatively, if you whisk it with an electric whisk or in a stand mixer with a whisk attachment on high it will thicken after 3-4 minutes.

Why does my carrot cake always sink in the middle?

There's too much liquid . Opening the oven or moving pans during baking . Oven temperature is too low, or cake isn't baked long enough .

Can you substitute applesauce for oil in carrot cake?

Unsweetened Applesauce: this ingredient is key to adding moisture and softness to the carrot cake without making it too oily. Applesauce is a common substitute for oil in baking and it works perfectly in carrot cake .

Is it better to make carrot cake with butter or oil?

Oil adds moisture (canola or vegetable oil will work) and unsalted butter adds a rich flavor . Don't substitute one for the other–we really need both here!

Why is my carrot cake dense and heavy?

Your cake is too dense A cake that is overly dense typically has too much liquid, too much sugar or too little leavening (not excess flour, as is commonly thought).

To Die For Carrot Cake - My Nana's Foolproof Recipe! (2024)

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This To Die For Carrot Cakerecipe receives rave reviews for it’s unbelievable moistness and delicious flavor! Truly the BEST Carrot Cake you’ll ever try! So easy to make and as an added bonus, there’s no oil or butter. I know this cake will quickly become a family favorite! Looking for a layered cake alternative? Check out these Carrot Cake Bars!

Carrot Cake

There is nothing like a cake to transform an ordinary party into a celebration. There’s something so festive about cakes that scream it’s time to PARTY! Today I’m sharing a cake recipe with you all that’s a family heirloom. I can’t believe I’ve waited this long to share this recipe with you!

This is my Nana’s recipe – slightly modified –and it is sooo amazing! I get requests several times a year for this To Die For Carrot Cake and made it just last week for my sister’s birthday. I love this recipe because it’s a one-two-three recipe and that makes it so easy! It also is a one-bowl wonder which I love.

I have made this recipe hundreds of times and all my friends and family love this cake so much so that I get asked to bring it to parties, holidays, potlucks, and BBQs all year long. I just love that it’s SO easy to make and completely foolproof!

Best Carrot Cake Recipe

This carrot cake with pineapple makes it so moist and the addition of coconut adds a sweet, delicate flavor that you’re going to love!

I have many carrot cake recipes on my site – like these Carrot Cake Bars – but they are all variations of this one. There isn’t another recipe that I’ve ever tried that even comes close to this carrot cake recipe for flavor, moistness, and texture. It’s hands down the best carrot cake I’ve ever had. Period.

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What’s In Carrot Cake

This easy carrot cake recipe with cream cheese frosting stands out from the rest for two important reasons: I use both applesauce (instead of oil) and pineapple for extra moistness. The rest of the ingredients are typical cake ingredients that you most likely already have on hand,.

unsweetened applesauce or oil (my Nana used oil, I use applesauce)
granulated sugar
eggs
all-purpose flour
baking soda
baking powder
salt
cinnamon
carrots
shredded sweetened coconut
chopped nuts optional
vanilla
crushed pineapple

Does Carrot Cake Have Raisins?

This is totally up to you. I don’t include it in my recipe because so many in my family don’t like raisins. If you’d like to add raisins to this recipe, add half a cup of raisins in with the shredded carrot in Step 3. Golden raisins are especially delicious in this recipe!

Carrot Cake Frosting

My Nana’s recipe is super simple (as easy as 1-2-3) and tastes incredible but what’s a carrot cake without cream cheese frosting??

How To Decorate!

You can decorate the cake however you want and I do it differently every time. You really can’t do this wrong!

After the cakes have finished cooling, invert one of the cakes onto a cake plate or stand. Apply a generous dollop of frosting and spread to cover. An offset spatula will make quick work of this. Gently place the second cake on top and continue frosting.
For this carrot cake recipe, I chose to decorate with the nuts. I chopped up some toasted pecans and then inverted a bowl onto the cake.
Gently spread the pecans around the bowl and you’ll end up with a nice clean circle on the center of the cake. Watch the video below to see how I did it!
I could have left it like this but my family loves coconut so I filled in the center with shredded coconut. Turned out really pretty!

What a cake!! I’d love for you to give this from scratch carrot cake recipe a try – it really will blow your mind! I like to use light cream cheese frosting and then subbing the applesauce for the oil, well, obviously you can now have two pieces of cake!

Do you have family recipes that the whole family just LOVES like this cake recipe?? I’m so thankful that I was able to get so many fabulous recipes from my Nana. Every time we eat this cake, I think of her and all the yummy times we had together.

Tips for the Best Carrot Cake

Toasting the pecans (if you’re using them) adds even more amazing flavor to this recipe.
DO NOT use pre-shredded carrots. Buy standard carrots, peel and grate by hand for the best results. You want the fresh flavor in this cake – it’s what makes it so outstanding!
I used three 8-inch cake pans in the video. I really like the size of the cake with three layers. These are the pans I used – they’re amazing!
These cakes are SUPER moist – amazingly so. Make sure to adequately grease your pans before adding the cake batter. My little brother likes to grease his pans, and line them with a piece of parchment before baking. I’m far too lazy for that. Using the pans above, and some baking spray that has the flour added in (like Baker’s Joy or Pam with flour), I have never, ever had any sticking issues.
I’ve had several requests from people wanting to know where I got my cake serving set from… Amazon, of course!

How To Make Carrot Cupcakes

This recipe can easily be converted into a cupcake recipe. I do recommend that you use parchment linersbecause this cake is very moist and could stick to regular paper liners.

To make carrot cupcakes:

Follow instructions 1 and 2 below.
Place liners in muffin pan and fill two-thirds full.
Bake at 350F for 18 to 22 minutes.
Let carrot cupcakes cool before frosting.

Try these cake recipes!

Orange Creamsicle Cake
Lemon Zucchini Cake
Best Ever Texas Sheet Cake
Strawberry Shortcake Roulade
Zucchini Spice Cake

How To Make Carrot Cake

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