Chef John's Carrot Cake
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.
Gallery
Recipe Summary
Ingredients
Directions
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.