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My review
Chef John's Carrot Cake
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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 728Original recipe yields 12 servings (1 9x13-inch cake)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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. Watch Now
- Add sugar to a separate bowl. Whisk in eggs until mixture is smooth and pale yellow, 2 to 3 minutes. Watch Now
- 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. Watch Now
- 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. Watch Now
- 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. Watch Now
- 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. Watch Now
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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.
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Reviews
Read all reviews 1819 Ratings
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Most helpful positive review
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!
Most helpful critical review
6/25/2018
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 f...
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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!
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...
9/21/2018
Followed recipe, but use 1 1/2 c chopped walnuts and no pecans, and 2 1/2 c. shredded carrots Cake was done in 40 min. in glass 13x9 in. pan. Big hit at friends birthday party
8/20/2018
I made this recipe as a birthday cake and it was delicious! I added extra cinnamon and nutmeg to the cake batter because I enjoy those flavors and only used 1/2 cup of walnuts because I'm not a...
8/11/2018
I don't know what is all the fuss about carrot cake, it never tastes like carrot!!! but this one was a great recipe to try and tasted awesome and it goes to my starred recipes. thank you chef J...
6/25/2018
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 f...