I got this recipe from momontimeout.com. It is so delicious!

This To Die For Carrot Cake recipe receives rave reviews for it’s unbelievable moistness and delicious flavor! Truly the BEST Carrot Cake you’ll ever try! So easy to make and as an added bonus, there’s no oil or butter. I know this cake will quickly become a family favorite! 

Ingredients

Cake:

One

• 1 1/4 cups unsweetened applesauce or oil, this is what my Nana used
• 2 cups granulated sugar
• 3 eggs room temperature

Two

• 2 cups all-purpose flour
• 1 tsp baking soda
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 1 tsp cinnamon

Three

• 2 cups grated carrots
• 1 cup shredded sweetened coconut
• 1 cup chopped nuts optional
• 1 tsp vanilla
• 1 cup Dole crushed pineapple not drained! {use the pineapple in JUICE not syrup}

Cream Cheese Frosting:

• 1/2 cup butter softened
• 8 oz cream cheese softened
• 1 tsp vanilla
• 1 lb powdered sugar
• top with toasted pecans or coconut if desired

Instructions

• Preheat oven to 350 degrees.
• Combine #1 ingredients. Add #2 ingredients. Stir in #3 ingredients.
• Pour into a lightly greased 9 x 13 , two 9-inch pans or three 8-inch pans. (The cake is very moist so cutting parchment for the bottom of your pans will ensure they don’t stick. I prefer to use the non-stick baking spray that has the flour in it for easy cake removal.)
• Bake for 35-40 minutes for the 9×13 and 9-inch pans and 25-30 minutes for the 8-inch pans. You’re looking for an inserted toothpick to come out clean.
• Let cakes cool for 10 minutes in the pan and then remove to a cooling rack and let cool completely.

For the frosting:

• Beat the butter and cream cheese until nice and fluffy. Add in the vanilla and powdered sugar and beat until nice and smooth.
• Invert the cake onto a cake plate or stand.
• Apply a generous dollop of frosting and spread…
• Gently place the second cake on top and continue frosting. Repeat with the third cake if you made three.
• Refrigerate for an hour before serving for best results.

Does Carrot Cake Have Raisins?

This is totally up to you. I don’t include it in my recipe because so many in my family don’t like raisins. If you’d like to add raisins to this recipe, add half a cup of raisins in with the shredded carrot in Step 3. Golden raisins are especially delicious in this recipe!

Tips for the Best Carrot Cake

• Toasting the pecans (if you’re using them) adds even more amazing flavor to this recipe.
• DO NOT use pre-shredded carrots. Buy standard carrots, peel and grate by hand for the best results. You want the fresh flavor in this cake – it’s what makes it so outstanding!
• I used three 8 inch cake pans. I really like the size of the cake with three layers. 
• These cakes are SUPER moist – amazingly so. Make sure to adequately grease your pans before adding the cake batter. My little brother likes to grease his pans, and line them with a piece of parchment before baking. I’m far too lazy for that. Using the pans above, and some baking spray that has the flour added in (like Baker’s Joy or Pam with flour), I have never, ever had any sticking issues.

How To Make Carrot Cupcakes

This recipe can easily be converted into a cupcake recipe. I do recommend that you use parchment liners because this cake is very moist and could stick to regular paper liners.