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My review
Chef John's Carrot Cake
Chef John
"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."
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Ingredients
1 h 35 m servings 728 calsOriginal recipe yields 12 servings (1 9x13-inch cake)
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- US
- Metric
Directions
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Prep
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Ready In
- Preheat the oven to 350 degrees F (175 degrees C).
- Place flour in a bowl. Add salt, baking soda, and baking powder. Sprinkle in ground ginger and cinnamon. Whisk thoroughly until combined. Set aside.
- Add sugar to a separate bowl. Whisk in eggs until mixture is smooth and pale yellow, 2 to 3 minutes.
- 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.
- 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.
- 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.
- 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.
Footnotes
- 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; 41.1 g fat; 87.8 g carbohydrates; 7.2 g protein; 103 mg cholesterol; 473 mg sodium. Full nutrition
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Reviews
Read all reviews 77 Ratings
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Most helpful positive review
4/2/2018
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 pineappl...
Most helpful critical review
4/1/2018
I did not care for this recipe.
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4/2/2018
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 pineappl...
4/3/2018
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!
4/1/2018
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!
5/12/2018
I did make the recipe with about three cups of carrots and also used more cream cheese for the frosting. It was delicious!
4/29/2018
I prepared this cake as Chef John instructed. I thought it was very good and everyone else (3 people) at the picnic where very complimentary... I didn't give it five stars because it was the fi...