Description
Indulge in the delightful experience of To Die For Carrot Cake, a dessert that promises to impress at any gathering. This cake is renowned for its exceptional moistness and rich flavor, making it a perfect choice for birthdays, holidays, or casual get-togethers. What sets this recipe apart is its healthier twist—crafted without oil or butter, it’s a guilt-free treat that doesn’t compromise on taste. Customize it with nuts or coconut for added texture and enjoy a slice of what many claim is the best carrot cake they’ve ever tasted!
Ingredients
Scale
- 1 ¼ cups unsweetened applesauce
- 2 cups granulated sugar
- 3 eggs (room temperature)
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 teaspoon cinnamon
- 2 cups grated carrots
- 1 cup shredded sweetened coconut
- 1 cup chopped nuts (optional)
- 1 teaspoon vanilla extract
- 1 cup crushed pineapple (not drained)
Instructions
- Preheat your oven to 350°F.
- In a large mixing bowl, combine applesauce and sugar until well mixed. Add eggs one by one, mixing thoroughly.
- In another bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.
- Gradually add the dry ingredients to the wet mixture until just combined.
- Stir in grated carrots, shredded coconut, chopped nuts (if using), vanilla extract, and crushed pineapple.
- Pour batter into greased pans and bake: For a 9×13 inch pan or two 9-inch pans: Bake for 35-40 minutes. For three 8-inch pans: Bake for 25-30 minutes.
- Check doneness with a toothpick; it should come out clean.
- Cool in pans for about 10 minutes before transferring to a cooling rack.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (80g)
- Calories: 295
- Sugar: 43g
- Sodium: 220mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 58mg