Rating: 4.5 stars
73 Ratings
  • 5 star values: 61
  • 4 star values: 8
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 1

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

cook:
40 mins
additional:
40 mins
total:
1 hr 35 mins
prep:
15 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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