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To Die For Carrot Cake

To Die For Carrot Cake That's Healthier and Irresistibly Moist

This To Die For Carrot Cake is a healthier twist on the classic dessert, crafted without oil or butter and packed with flavorful ingredients.
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Prep Time 15 minutes
Cook Time 40 minutes
Cooling Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 cups grated carrots Adds natural sweetness and moisture
  • 1 cup unsweetened applesauce Replaces oil and butter
  • 1 cup crushed pineapple Well-drained to avoid excess liquid
  • 1 cup shredded coconut Can be swapped with chopped nuts
  • 2 cups all-purpose flour Can substitute with gluten-free flour
  • 1 cup granulated sugar Brown sugar can be used
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon Recommended for enhanced flavor
Optional Toppings
  • 1 cup cream cheese frosting At room temperature for easy spreading
  • chopped nuts For added crunch
  • 1 cup dairy-free cream cheese frosting A vegan option

Equipment

  • 9-inch round cake pans
  • Mixing bowls
  • Whisk
  • Spatula
  • Parchment paper

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). Gather your equipment: two 9-inch round cake pans, parchment paper, and mixing bowls.
  2. Grease and flour your cake pans thoroughly to prevent sticking. You may also line them with parchment paper.
  3. In a large mixing bowl, combine the grated carrots, unsweetened applesauce, crushed pineapple, and granulated sugar. Mix until well combined, about 2-3 minutes.
  4. In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon until well mixed.
  5. Gradually add the dry mixture to the wet ingredients, stirring gently until just combined with a few flour streaks remaining.
  6. Evenly divide the batter between the prepared cake pans and smooth the tops. Bake for 30-40 minutes until a toothpick comes out clean.
  7. Allow the cake to cool in the pans for about 10 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1sliceCalories: 210kcalCarbohydrates: 30gProtein: 3gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1.5gCholesterol: 25mgSodium: 200mgPotassium: 180mgFiber: 1gSugar: 15gVitamin A: 400IUVitamin C: 2mgCalcium: 30mgIron: 0.5mg

Notes

Ensure to use unsweetened applesauce and well-drained pineapple for the best texture. Let frosting come to room temperature for easy spreading.

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