To Die For Carrot Cake #cake #desserts

To Die For Carrot Cake #cake #desserts

There is in no way like a cake to change a normal gathering into a festival. There's something so happy about cakes that shout it's a great opportunity to Gathering! Today I'm offering a cake recipe to all of you that is a family legacy. I can't trust I've held up this long to impart this recipe to you!

It is sooo stunning! I love this recipe since it's a one-two-three recipe and that makes it so natural! It also is a one-bowl wonder which I love. This carrot cake with pineapple makes it so clammy and the option of coconut includes a sweet, sensitive flavor that you're going to cherish!

I have numerous carrot cake recipes on my site. yet, they are largely varieties of this one. There isn't another recipe that I've at any point attempted that even approaches this carrot cake recipe for flavor, clamminess, and surface. It's hands down the best carrot cake I've at any point had. That is all.

Also try our recipe Banana Cream Cake

To Die For Carrot Cake #cake #desserts #baking #recipes #frosting

The BEST Carrot Cake you'll ever try! This To Kick the bucket For Carrot Cake gets rave audits for it's staggering sogginess and flavor! I realize this cake will immediately turn into a family top pick!


  • 1 1/4 cups unsweetened applesauce or oil, this is what my Nana used
  • 2 cups granulated sugar
  • 3 eggs room temperature


  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp cinnamon


  • 2 cups grated carrots
  • 1 cup shredded sweetened coconut
  • 1 cup chopped nuts optional
  • 1 tsp vanilla
  • 1 cup Dole crushed pineapple not drained! {use the pineapple in JUICE not syrup}

Cream Cheese Frosting:

  • 1/2 cup butter softened
  • 8 oz cream cheese softened
  • 1 tsp vanilla
  • 1 lb powdered sugar
  • top with toasted pecans or coconut if desired


  1. Preheat oven to 350 degrees.
  2. Combine #1 ingredients. Add #2 ingredients. Stir in #3 ingredients.
  3. Pour into a lightly greased 9 x 13 , two 9-inch pans or three 8-inch pans. (The cake is very moist so cutting parchment for the bottom of your pans will ensure they don't stick. I prefer to use the non-stick baking spray that has the flour in it for easy cake removal.)
  4. Bake for 35-40 minutes for the 9x13 and 9-inch pans and 25-30 minutes for the 8-inch pans. You're looking for an inserted toothpick to come out clean.
  5. Let cakes cool for 10 minutes in the pan and then remove to a cooling rack and let cool completely.
  6. For the frosting:
  7. Beat the butter and cream cheese until nice and fluffy. Add in the vanilla and powdered sugar and beat until nice and smooth.
  8. Invert the cake onto a cake plate or stand.
  9. Apply a generous dollop of frosting and spread...
  10. Gently place the second cake on top and continue frosting. Repeat with the third cake if you made three.
  11. Refrigerate for an hour before serving for best results.

Read more our recipe : Pineapple Hibiscus Tea

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