Chef John's Carrot Cake

Name: Chef John's Carrot Cake
Prep time: 15 min
Cook time: 40 min
Total time: 95 min
Yield: 1 9x13-inch cake
Ingredients: 2 cups all-purpose flour; 1 teaspoon salt; 1 teaspoon baking soda; 2 teaspoons baking powder; ½ teaspoon ground ginger; 2 teaspoons ground cinnamon; 2 cups white sugar; 4 large eggs; ¼ cup unsalted butter; 1 cup coconut oil; 2 cups finely grated carrots, or more to taste; 1 (8 ounce) can finely crushed pineapple, drained; ½ cup finely chopped pecans; ½ cup finely chopped walnuts; 1 (8 ounce) package cream cheese, softened; ¼ cup unsalted butter, softened; 1 ½ teaspoons vanilla extract, or to taste; 3 cups confectioners' sugar, or to taste

Rating: 4.63 stars

63 Ratings
47 Reviews
16 Photos

I finally added a video to my old and trusty recipe for carrot cake, revamped with coconut oil this time. If you want to decorate it with candied carrots, simply slice them thinly and boil for a couple minutes in a syrup made from equal parts sugar and water.

By Chef John

Gallery

Watch

Recipe Summary

prep:

15 mins

cook:

40 mins

additional:

40 mins

total:

1 hr 35 mins

Servings:

Yield:

1 9x13-inch cake

Nutrition Info

Directions

Step 1

Preheat the oven to 350 degrees F (175 degrees C).

Advertisement
Step 2

Place flour in a bowl. Add salt, baking soda, and baking powder. Sprinkle in ground ginger and cinnamon. Whisk thoroughly until combined. Set aside.
Step 3

Add sugar to a separate bowl. Whisk in eggs until mixture is smooth and pale yellow, 2 to 3 minutes.
Step 4

Heat butter and coconut oil in a saucepan over low heat until just melted but not too hot. Whisk into the bowl with the eggs and sugar until well combined. Add carrots, crushed pineapple, pecans, and walnuts. Stir well.
Step 5

Stir flour mixture into the carrot mixture until no dry spots remain. Pour batter into a greased 9x13-inch baking pan. Tap the pan against your counter to let any big air bubbles rise to the surface.
Step 6

Bake in the preheated oven until a toothpick inserted into the cake comes out clean, 40 to 45 minutes. Let cool completely before frosting, at least 40 minutes.
Step 7

Beat cream cheese, butter, and vanilla extract together using an electric mixer until light and fluffy. Gradually beat in the confectioners' sugar to form a smooth frosting. Spread evenly over the cooled cake. Chill completely before slicing.

Chef's Notes:

You can substitute vegetable oil for the coconut oil. If you do go with the coconut oil, you can use a 'virgin' coconut oil, which will have a fairly strong coconut aroma, and identifiable flavor, or you can go with a more refined coconut oil, which is virtually odorless and flavorless. I used the latter, but the former would be fine, if that's what you're into.

Use more carrots for a moister cake.

Divide batter between two 9-inch round pans if you want to make a layer cake.

Nutrition Facts

Per Serving:

728 calories; protein 7.2g; carbohydrates 87.8g; fat 41.1g; cholesterol 102.9mg; sodium 473.3mg. Full Nutrition

Reviews (47)

Most helpful positive review

Kris

04/02/2018

I made this for Easter. It. Was. Delicious. I followed exactly as written. But did use vegetable oil in place of the coconut oil. Thanks for sharing! Read More

Helpful

(11)

Most helpful critical review

asiandelightnyc

06/25/2018

I don't like the original recipe because it has too much sugar and oil. 2 cups of white sugar is too much. Remember that the carrot and pineapple are already sweet so I reduced the white sugar from 2 cups to 1 cup (so much better). The oil I used was 1/2 cup of coconut oil (melted). I didn't use butter only coconut oil and it's perfect. This would be a healthier version if you need to watch your sugar intake. Read More

Helpful

(16)

63 Ratings

5 star values: 51
4 star values: 7
3 star values: 1
2 star values: 2
1 star values: 2

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

asiandelightnyc

06/25/2018

Helpful

(16)

Kris

04/02/2018

I made this for Easter. It. Was. Delicious. I followed exactly as written. But did use vegetable oil in place of the coconut oil. Thanks for sharing! Read More

Helpful

(11)

Petra Turner

04/02/2018

Easter bunny approved! I made some substitutions though... I didn't have enough coconut oil (or any veg oil) so I used 1c melted vegetable shortening with a 1/4c coconut oil. Instead of pineapple I used 8oz of chopped fresh strawberries. And toasted almonds instead of pecans. No butter in the icing either. And decorated with sliced strawberries. DELICIOUS! Read More

Helpful

(6)

ren1216

04/17/2020

Followed the recipe exactly with the exception of adding 1/2 tsp nutmeg in place of some of the cinnamon. Checked at 40 mins and it was done (will check sooner next time). First time using coconut oil, so I assumed 'unrefined' for this recipe (to lend some flavor). Seems to have been the right choice, everyone who tried the cake said it was fantastic. My family prefers things not super sweet, so I only used 2 cups conf sugar in the frosting, which was perfect for us. Thank you for this wonderful recipe... my 92 year old grandmother loves carrot cake and it makes me happy to bake one from scratch for her. Read More

Helpful

(4)

Alexandria M

04/03/2018

I made this and used vegetable oil instead of coconut oil, and walnuts instead of pecans. It came out deliciously! It was easy, straight forward, with amazing results! Read More

Helpful

(4)

Kya Sang

04/17/2020

I will definitely make it again! Added double de ginger, and used whole wheat flour, really delicious! About the frosting will use less sugar for sure, since I have a sweet tooth issue! Super easy and loved the very explicit explanations on the video! Read More

Helpful

(3)

Ryan Major

04/13/2019

Great Cake! I did use vegetable oil instead of coconut oil. I Brought it to my friends party and got tons of positive feedback! Great texture and taste! It is a must-have! Read More

Helpful

(3)

Beverly Shumway

01/11/2020

I did not drain the pineapple and it was moist and delicious. I will make this many more times.! Read More

Helpful

(3)

Bill Smith

02/22/2020

Quite possibly the best carrot cake I've ever had. I plan on making it as soon as I get an excuse to. Read More

Helpful

(3)

More Reviews

Back to Chef John's Carrot Cake

All Reviews for Chef John's Carrot Cake

- of Reviews

Chef John's Carrot Cake

Servings Per Recipe: 12
Calories: 728.2

% Daily Value *

protein: 14 %

carbohydrates: 28 %

dietary fiber: 9 %

sugars:

fat: 63 %

saturated fat: 129 %

cholesterol: 34 %

vitamin a iu: 73 %

niacin equivalents: 23 %

vitamin b6: 7 %

vitamin c: 5 %

folate: 15 %

calcium: 10 %

iron: 11 %

magnesium: 10 %

potassium: 6 %

sodium: 19 %

thiamin: 26 %

calories from fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Reviews for: Photos of Chef John's Carrot Cake

1 of 47

All Reviews

asiandelightnyc

06/25/2018

Helpful

(16)

Kris

04/02/2018

I made this for Easter. It. Was. Delicious. I followed exactly as written. But did use vegetable oil in place of the coconut oil. Thanks for sharing!

Helpful

(11)

Petra Turner

04/02/2018

Helpful

(6)

ren1216

04/17/2020

Helpful

(4)

Alexandria M

04/03/2018

I made this and used vegetable oil instead of coconut oil, and walnuts instead of pecans. It came out deliciously! It was easy, straight forward, with amazing results!

Helpful

(4)

Kya Sang

04/17/2020

Helpful

(3)

Ryan Major

04/13/2019

Great Cake! I did use vegetable oil instead of coconut oil. I Brought it to my friends party and got tons of positive feedback! Great texture and taste! It is a must-have!

Helpful

(3)

Beverly Shumway