To Die For Carrot Cake Recipe
If you’re searching for a cake that’s truly unforgettable, look no further than this To Die For Carrot Cake. It checks every box: unbelievably moist, bursting with warm spices, speckled with sweet carrots and pineapple, and finished with the most luscious cream cheese frosting you can imagine. This is not just any carrot cake—it’s the kind family and friends beg for at holidays, birthday parties, or just-because moments. If there’s room in your dessert repertoire for only one showstopper, trust me: it needs to be To Die For Carrot Cake.
Ingredients You’ll Need
Simple ingredients come together in perfect harmony for this cake. Each one has a starring role to play, giving the To Die For Carrot Cake its classic flavor and over-the-top texture. Here’s what you’ll need and why it matters:
- All-purpose flour: Forms the sturdy yet tender base of your cake layers.
- Baking soda: Gives the cake its lift, making each bite airy and soft.
- Ground cinnamon: Infuses warmth and depth that defines a classic carrot cake.
- Ground nutmeg: Adds a subtle layer of spice, boosting the overall flavor.
- Salt: Balances out all the sweet flavors and brings complexity.
- Granulated sugar: Sweetens and helps tenderize the cake crumb.
- Brown sugar: Provides moisture and a lovely hint of caramel that pairs perfectly with carrots.
- Vegetable oil: Keeps your cake ultra-moist from the first bite to the last.
- Eggs: Bind everything together and help create a rich, fluffy structure.
- Vanilla extract: Adds a fragrant note and rounds out the spices beautifully.
- Finely grated carrots: Deliver natural sweetness, gorgeous color, and that signature carrot cake texture.
- Crushed pineapple (drained): The secret ingredient for unbeatable moisture and a delicate tang.
- Chopped walnuts or pecans (optional): Add a satisfying crunch and nutty richness if you’re a fan.
- Shredded coconut (optional): For extra sweetness and a chew that makes each slice memorable.
- Cream cheese (softened): The star of your dreamy, tangy frosting.
- Unsalted butter (softened): Combines with cream cheese for a smooth, decadent finish.
- Powdered sugar: Brings the frosting together and adds just the right sweetness.
- Vanilla extract (for frosting): Elevates the frosting’s flavor to match the cake.
- Pinch of salt (for frosting): Cuts the sweetness and sharpens the cream cheese tang.
How to Make To Die For Carrot Cake
Step 1: Prep Your Pans and Oven
Start by preheating your oven to 350°F. Grease and flour two 9-inch round cake pans, or line them with parchment paper for extra insurance. This step makes sure your cakes will release easily and maintain their beautiful edges.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together your flour, baking soda, cinnamon, nutmeg, and salt. Whisking not only blends these essentials but also aerates the mix, resulting in lighter, fluffier cake layers.
Step 3: Cream the Sugars and Oil
In a large bowl, beat the granulated sugar, brown sugar, and oil together until smooth. This helps fully dissolve the sugars and sets the groundwork for the irresistible crumb in your To Die For Carrot Cake.
Step 4: Add Eggs and Vanilla
Crack in the eggs, one at a time, making sure each is well incorporated before adding the next. Stir in the vanilla extract, letting it perfume the batter with its sweet aroma.
Step 5: Bring It All Together
Add your dry ingredients to the wet mixture, stirring just until everything comes together. Resist the urge to overmix; you want to keep the cake tender, not tough.
Step 6: Fold in Carrots, Pineapple, and Extras
Gently fold in the grated carrots, drained pineapple, and, if you’re feeling wild, the chopped nuts and coconut. These add layers of flavor, moisture, and crunch that make this a To Die For Carrot Cake.
Step 7: Bake to Perfection
Divide the batter evenly between your pans, smoothing the tops. Bake for 30 to 35 minutes, rotating once if needed. When a toothpick inserted in the center comes out clean, you know your cakes are just right.
Step 8: Cool the Cakes
Let the cakes rest in their pans for 10 minutes, then carefully run a knife around the edges and transfer to wire racks to cool completely. Patience is key for that flawless finish later.
Step 9: Make the Cream Cheese Frosting
Beat together the softened cream cheese and butter until perfectly smooth. Add powdered sugar, vanilla, and a pinch of salt, and beat again until the frosting becomes fluffy and irresistible. This will drape your cake in sweet, creamy goodness.
Step 10: Frost and Assemble
Once the cakes are completely cool, layer them up with a generous slather of cream cheese frosting. Smooth over the top and around the sides, then go wild with extra nuts or coconut if you please!
How to Serve To Die For Carrot Cake
Garnishes
Dress up your cake with a flurry of chopped walnuts or pecans, a sprinkle of shredded coconut, or even some delicately placed carrot shavings. A few edible flowers make an enchanting touch—let your creativity shine on top of this To Die For Carrot Cake.
Side Dishes
For a truly elevated dessert table, serve each slice alongside a swirl of vanilla bean ice cream or a dollop of lightly sweetened whipped cream. The richness of the cake pairs especially well with fresh berries or a steaming cup of tea or coffee.
Creative Ways to Present
If you’re craving something different, try baking your To Die For Carrot Cake as cupcakes for a party, or as a single-layer sheet cake for a rustic, picnic-ready treat. Individual squares, mini-cakes, or trifle-style parfaits all show off the flavors beautifully.
Make Ahead and Storage
Storing Leftovers
This cake stays fresh and moist for days! Simply cover any leftover To Die For Carrot Cake tightly with plastic wrap or store in an airtight container in the refrigerator. It’ll taste just as fabulous for up to 4 days—if it lasts that long.
Freezing
You can freeze the unfrosted cake layers for up to three months. Just wrap each layer well in plastic and a layer of foil. Thaw overnight in the refrigerator, then frost as desired. Even fully frosted slices freeze well; a great way to save a piece for later cravings.
Reheating
If you prefer your cake slightly warm, let a slice sit out to come to room temperature, or microwave it for just 10 to 15 seconds. The cream cheese frosting gets wonderfully creamy, and the flavors seem to bloom all over again.
FAQs
Can I make To Die For Carrot Cake without nuts or coconut?
Absolutely! Both nuts and coconut are optional in this recipe. The cake is deliciously moist and flavorful either way—just leave them out if you’re catering to allergies or personal preferences.
What’s the best way to grate carrots for this recipe?
Use the fine side of a box grater or a food processor with the smallest shredding attachment. Finely grated carrots blend into the batter and create the perfect texture for your To Die For Carrot Cake.
Can I use canned pineapple instead of fresh?
Yes, canned crushed pineapple (drained) is the standard for this recipe. It keeps things super easy and is dependable for moisture and sweetness year-round.
Is it possible to make this cake ahead of time?
Absolutely. This cake is even better after a night in the fridge. Make it a day in advance, keep it covered, and you’ll find the flavors deepen for an even more memorable To Die For Carrot Cake experience.
How do I adjust the bake time if making cupcakes or a sheet cake?
For cupcakes, check for doneness at 18-22 minutes. A sheet cake will usually bake in 25-30 minutes, but keep an eye out for the classic clean toothpick test.
Final Thoughts
No matter the season or the occasion, To Die For Carrot Cake never fails to bring smiles and requests for seconds. Now that you have the recipe, give it a try and let your loved ones taste what all the fuss is about!
Print
To Die For Carrot Cake Recipe
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Indulge in the irresistible goodness of this To Die For Carrot Cake recipe that features a moist and flavorful cake bursting with carrots, pineapple, and warm spices, topped with a luscious cream cheese frosting. Perfect for any occasion!
Ingredients
Cake:
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 1 cup vegetable oil
- 4 large eggs
- 2 teaspoons vanilla extract
- 3 cups finely grated carrots
- 1 cup crushed pineapple (drained)
- ½ cup chopped walnuts or pecans (optional)
- ½ cup shredded coconut (optional)
Cream Cheese Frosting:
- 8 oz cream cheese (softened)
- ½ cup unsalted butter (softened)
- 3 ½ cups powdered sugar
- 1 teaspoon vanilla extract
- pinch of salt
Instructions
- Preheat the oven: Preheat the oven to 350°F. Grease and flour two 9-inch round cake pans or line them with parchment paper.
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt.
- Combine wet ingredients: In a large bowl, beat granulated sugar, brown sugar, and oil until smooth. Add eggs one at a time, mixing well. Stir in vanilla.
- Blend ingredients: Gradually add dry ingredients to wet, mixing just until combined. Fold in carrots, pineapple, and optional nuts and coconut.
- Bake: Divide batter between pans. Bake for 30–35 minutes until a toothpick comes out clean. Cool cakes.
- Make frosting: Beat cream cheese and butter until smooth. Add powdered sugar, vanilla, and salt. Frost cake layers and assemble.
Notes
- Cake can be made a day ahead and stored covered in the fridge.
- Bring to room temperature before serving for best texture.
- Can also be baked as a sheet cake or cupcakes—adjust bake time accordingly.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 42g
- Sodium: 320mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 66g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 65mg
