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Chef John's Carrot Cake
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Prep Time:
15 minutes
Cook Time:
40 minutes
Total Time:
95 minutes
Delicious carrot cake with cream cheese frosting and candied carrots.
Ingredients:
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • 0.5 teaspoon ground ginger
  • 2 teaspoons ground cinnamon
  • 4 large eggs
  • 0.25 cup unsalted butter
  • 1 cup coconut oil
  • 2 cups finely grated carrots, or more to taste
  • 1 (8 ounce) can finely crushed pineapple, drained
  • 0.5 cup finely chopped pecans
  • 0.5 cup finely chopped walnuts
  • 1 (8 ounce) package cream cheese, softened
  • 0.25 cup unsalted butter, softened
  • 1.5 teaspoons vanilla extract, or to taste
  • 3 cups confectioners' sugar, or to taste
Instructions:
  • Preheat the oven to 350°F (175°C) for the perfect cooking temperature.
  • Combine flour with salt, baking soda, baking powder, ground ginger, and cinnamon in a bowl. Whisk until fully mixed and set aside.
  • In a separate bowl, combine sugar and eggs, whisking until smooth and pale yellow, which should take about 2 to 3 minutes.
  • Gently melt butter and coconut oil in a saucepan until just liquified. Whisk into a bowl with eggs and sugar until smooth. Add carrots, crushed pineapple, pecans, and walnuts. Mix until combined.
  • Incorporate the flour mixture into the carrot mixture until fully combined. Transfer the batter into a greased 9x13-inch baking pan, and gently tap the pan on the counter to release any large air bubbles.
  • Bake in the preheated oven for 40 to 45 minutes or until a toothpick inserted into the cake comes out clean. Allow to cool completely for at least 40 minutes before frosting.
  • Using an electric mixer, whip cream cheese, butter, and vanilla extract until fluffy. Slowly add confectioners' sugar until frosting is smooth. Spread over cooled cake, then chill before slicing.

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