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–+ servings
Carrot Cake

Moist Carrot Cake You'll Crave – Easy and Oil-Free Recipe

This moist carrot cake combines fresh carrots and crushed pineapple, creating a delicious and oil-free dessert that's perfect for any occasion.
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Prep Time 20 minutes
Cook Time 40 minutes
Cooling Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-Purpose Flour Can use gluten-free flour blend if needed
  • 2 teaspoons Baking Powder Ensure it's fresh for best results
  • 1 teaspoon Baking Soda Works well with acidic ingredients
  • 1 teaspoon Salt Enhances flavor
  • 1 teaspoon Ground Cinnamon Adds warmth
  • 1 cup Unsweetened Applesauce Acts as moistening agent
  • 1 cup Granulated Sugar Sweetens the cake
  • 3 large Eggs Can substitute with flax eggs for egg-free variant
  • 2 teaspoons Vanilla Extract Enhances flavor
  • 2 cups Fresh Grated Carrots Avoid pre-shredded options
  • 1 cup Crushed Pineapple Drain well before using
  • 0.5 cup Shredded Coconut Optional
  • 0.5 cup Chopped Walnuts/Pecans Optional, omit for nut-free
For the Cream Cheese Frosting
  • 8 ounces Cream Cheese Rich base for frosting
  • 0.5 cup Unsalted Butter Adds creaminess
  • 2 cups Powdered Sugar Sweetens and smooths frosting
  • 1 teaspoon Vanilla Extract Infuses flavor into frosting

Equipment

  • Oven
  • mixing bowls
  • whisk
  • spatula
  • Cake pans
  • Electric Mixer

Method
 

Step‑by‑Step Instructions for To Die For Carrot Cake
  1. Preheat your oven to 350°F (175°C) and grease the cake pans.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
  3. In a large bowl, mix applesauce, sugar, eggs, and vanilla until smooth.
  4. Gradually add the dry ingredients to the wet mixture and stir gently until combined.
  5. Fold in grated carrots and crushed pineapple, and add coconut and nuts if desired.
  6. Divide batter between prepared pans and bake for 35-40 minutes.
  7. Let cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
  8. Prepare the cream cheese frosting by beating cream cheese and butter, then adding sugar and vanilla.
  9. Frost the cooled cakes with frosting between layers and on top.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 4gFat: 16gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 45mgSodium: 250mgPotassium: 180mgFiber: 2gSugar: 18gVitamin A: 100IUVitamin C: 2mgCalcium: 4mgIron: 6mg

Notes

Use fresh ingredients for best flavor and avoid overmixing to keep the cake light.

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