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The title of this post is a direct quote from a coworker who tasted this carrot cake and uttered "Damn, that’s good carrot cake!".


16 pieces

Total time

55 minutes




  • 1½ cup flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp cinnamon
  • ¼ tsp salt
  • ⅛ tsp nutmeg
  • ½ cup apple sauce
  • 1 cup sugar
  • 2 eggs ((beaten))
  • 2 tbsp maple syrup
  • 1 tsp vanilla
  • 1 cup grated carrots (about 2 large carrots)
  • ½ cup shredded unsweetened coconut
  • ½ cup pecans ( crushed or processed )
  • ½ cup fresh pineapple, pureed (or canned crushed pineapple in juice)
  • ½ batch of cream cheese frosting


  1. Preheat oven to 350 degrees. Line the bottom of a square baking pan with parchment paper. Spray the bottom of the pay with baking spray, then stick the parchment on top.
  2. In a small bowl whisk together the flour, baking powder, baking soda, cinnamon, salt, and nutmeg. Set aside.
  3. In a large bowl, whisk together the apple sauce, sugar, eggs, maple syrup, and vanilla until blended. Gradually spoon in flour mixture and mix until smooth.
  4. Fold the carrots, coconut, pecans, and pineapple into the batter until everything is evenly distributed.
  5. Pour batter into the pan and bake for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  6. Remove cake from the oven and let cool on the counter until it comes to room temperature. Turn the cake onto a cooling rack. Flip right side up, then spread frosting over the top.
  7. View the recipe instructions at The Honey Blonde

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