Best Carrot Cake Ever

linda hennessey


This carrot cake is moist and flavorful and a big hit with all who try it. I think it is the Best Carrot Cake Ever!


☆☆☆☆☆ 0 votes

30 Min
40 Min



  • 2 c
    sugar, granulated
  • 1-1/4 c
    applesauce, unsweetened
  • 3
    eggs, room temperature

  • 2 c
    all-purpose flour
  • 1 tsp
    baking soda
  • 1-1/2 tsp
    baking powder
  • 1/2 tsp
  • 1 tsp

  • 2 c
    carrots, grated
  • 1 c
    sweetened coconut, shredded
  • 1 tsp
    vanilla extract
  • 1 c
    pecans, chopped
  • 1 c
    crushed pineapple in juice, do not drain

  • 1/2 c
    butter, softened
  • 8 oz
    cream cheese, softened
  • 1 tsp
    vanilla extract
  • 1 lb
    powdered sugar
  • TOP

  • ·
    toasted coconut
  • ·
    chopped pecans

How to Make Best Carrot Cake Ever


  1. Combine sugar, applesauce and eggs in large bowl.
  2. In small bowl, combine flour, baking soda, baking powder, salt and cinnamon. Add to first ingredients.
  3. Stir in the carrots, coconut, vanilla, nuts, pineapple.
  4. Pour batter into two greased and floured 9-inch round pans. Note: I also added round cut parchment paper on the bottom of the pan to ensure it didn't stick.
  5. Bake at 350 degrees for about 35 minutes or until toothpick comes out clean.
  6. Let cakes cool in pan for about 10 minutes then remove and place on cooling rack to cool completely.
  7. Make the frosting by beating the butter and cream cheese until fluffy. Add in the vanilla. Add in powdered sugar a little at at time and beat until smooth.
  8. Place one cake on cake stand and apply frosting on top and spread. Place second cake on top and ice the top of that and the sides.
  9. To decorate, Place small bowl upside down on cake and place chopped pecans around it (the bowl helps you to make a perfect circle of nuts). Then sprinkle toasted coconut in the middle. Refrigerate for an hour before serving.

Printable Recipe Card

About Best Carrot Cake Ever

Course/Dish: Cakes
Main Ingredient: Vegetable
Regional Style: American

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