Chef John's Carrot Cake

4.8

(87)

68 Reviews

20 Photos

This is my old and trusty recipe for carrot cake, revamped with coconut oil this time. Use more carrots for a moister cake. 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.

John Mitzewich

Updated on February 19, 2024

Prep Time:

15 mins

Cook Time:

40 mins

Additional Time:

40 mins

Total Time:

1 hr 35 mins

Servings:

Yield:

1 (9x13-inch) cake

Jump to Nutrition Facts

Ingredients

For the Cake:

2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
2 teaspoons baking powder
½ teaspoon ground ginger
2 teaspoons ground cinnamon
2 cups white sugar
4 large eggs
¼ cup unsalted butter
1 cup coconut oil
2 cups finely grated carrots, or more to taste
1 (8 ounce) can finely crushed pineapple, drained
½ cup finely chopped pecans (Optional)
½ cup finely chopped walnuts (Optional)

For the Frosting:

1 (8 ounce) package cream cheese, softened
¼ cup unsalted butter, softened
1 ½ teaspoons vanilla extract, or to taste
3 cups confectioners' sugar, or to taste

Directions

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.

Chef John

Chef's Notes

You can substitute vegetable oil for the coconut oil. If you use 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.

Divide batter between two 9-inch round pans if you want to make a layer cake.

Nutrition Facts (per serving)

728	Calories
41g	Fat
88g	Carbs
7g	Protein

Nutrition Facts
Servings Per Recipe 12
Calories 728
% Daily Value *
Total Fat 41g	53%
Saturated Fat 26g	129%
Cholesterol 103mg	34%
Sodium 473mg	21%
Total Carbohydrate 88g	32%
Dietary Fiber 2g	8%
Total Sugars 68g
Protein 7g	14%
Vitamin C 3mg	3%
Calcium 96mg	7%
Iron 2mg	11%
Potassium 197mg	4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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