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.

Recipe Summary

prep:
15 mins
cook:
40 mins
additional:
40 mins
total:
1 hr 35 mins
Servings:
12
Yield:
1 9x13-inch cake
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
For the Cake:
For the Frosting:

Directions

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

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  • 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.

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

728 calories; protein 7.2g; carbohydrates 87.8g; fat 41.1g; cholesterol 102.9mg; sodium 473.3mg. Full Nutrition
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Reviews (47)

Read More Reviews

Most helpful positive review

Rating: 5 stars
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
(11)

Most helpful critical review

Rating: 2 stars
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
(16)
63 Ratings
  • 5 star values: 51
  • 4 star values: 7
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 2
Rating: 2 stars
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
(16)
Rating: 5 stars
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
(11)
Rating: 5 stars
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
(6)
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Rating: 5 stars
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
(4)
Rating: 5 stars
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
(4)
Rating: 5 stars
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
(3)
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Rating: 5 stars
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
(3)
Rating: 5 stars
01/11/2020
I did not drain the pineapple and it was moist and delicious. I will make this many more times.! Read More
(3)
Rating: 5 stars
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
(3)
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