I first remember this recipe going around back in the early 1980's (and I suspect it had already been around for a long time then). My best friends mom made it for a graduation party and somehow later when I was a grown-up I got the recipe from my best friend. I lost it eventually or tossed it, probably because it didn't seem gourmet enough for me in my 30's. I found it again when browsing the internet at age 50, when I looking for a desert I could find the ingredients for down in a primitive part of Baja Mexico where I was living. This time it was called "To Die for Carrot cake". https://www.momontimeout.com/to-die-for-carrot-cake-recipe/Oddly enough, being a huge butter fan and having no fear of cream I remembered it was actually better without it and convinced myself to make it again without any oil or butter, against my better addiction. Quality butter was one of the ingredients that could not be be found that easily so this was the desert of choice that day!
I ground up an apple for the applesauce, and had no choice but to use fresh pineapple since there aren't cans of it in the stores. The carrots I found that day, were the sweetest ones I'd tasted since my dad grew them in our garden. And for whatever reason the only coconut in the store that day were coconut bars (the home-made ones made with sweetened condensed milk). So I heated and chopped that up for the coconut (and cut the sugar back a bit). I had to cook it in a toaster oven in a square, almost flat pan because it was too hot to use the oven that day. Still, it baked up beautifully! Then, I cut it into four, equal square pieces and stacked them between sour cream frosting, because I LOVE a layer cake. I liked her topping idea, so I browned the only nuts I had, some cashews in manteca (Mexican butter that's not as tasty) and ground some pink sea salt over it, and that was unexpectedly amazing!
The whole hodge-podge was indeed to die for and I've been craving to make another one ever since!
I prefer using sour-cream in the frosting (with a stick of butter in it) over the cream-cheese type. When layering and using frosting, place each layer to set up in the freezer before you do the next one. Keep the frosting and utensils cool in the fridge until the end. Next do the sides, let it all firm up again, and finally, smooth top it at the very end! Add the cashews or whatever you want more.
HERE IS THE RECIPE/BLOG AS I REDISCOVERED IT:
This To Die For Carrot Cake recipe 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!
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Carrot Cake Recipe
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.
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 love 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.
You can decorate the cake
however you want {of course!} and I do it differently every time. I
left out the nuts in this recipe and opted to decorate with them
instead. I chopped up some pecans and then inverted a bowl onto the
cake. I spread the pecans around the bowl and ended 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 To Die For Carrot Cake?? 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.
How To Make Carrot Cake
Notes:
- 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!
Best Carrot Cake Recipe
To-Die-For Carrot Cake {Recipe}
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
This To Die For Carrot Cake receives rave reviews for it's unbelievable
moistness and 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!
Course:
Dessert
