Chef John's Carrot Cake Recipe

Recipesfull introduces to you: Easter Recipes. (Chef John's Carrot Cake Recipe). 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.

Brief

Prep 15 mins

Cook: 40 mins

Additional: 40 mins

Total: 1hr35 mins

Servings: 12

Yield: 1 9x13-inch cake

Chef John's Carrot Cake Recipe

Ingredients

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

½ cup finely chopped walnuts

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

Fully Loaded Deviled Eggs

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Directions

Step 1

Preheat the oven to 350 degrees F (175 degrees C).

Step 2

Place flour in a bowl. Add salt baking soda and baking powder. Sprinkle in ground ginger and cinnamon. Whisk thoroughly until combined. Set aside.

Step 3

Add sugar to a separate bowl. Whisk in eggs until mixture is smooth and pale yellow 2 to 3 minutes.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

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.

Nutritional Information

Chef John's Carrot Cake Recipe

Servings Per Recipe:12

Calories: 728.2

% Daily Value *

Protein: 7.2g 14%

Carbohydrates: 87.8g 28%

Dietary Fiber: 2.2g 9%

Sugars: 68.2g

Fat: 41.1g 63%

Saturated Fat: 25.8g 129%

Cholesterol: 102.9mg 34%

Vitamin A Iu: 3643.6IU 73%

Niacin Equivalents: 3mg 23%

Vitamin B6: 0.1mg 7%

Vitamin C: 3mg 5%

Folate: 59mcg 15%

Calcium: 95.9mg 10%

Iron: 2mg 11%

Magnesium: 27.1mg 10%

Potassium: 197.3mg 6%

Sodium: 473.3mg 19%

Thiamin: 0.3mg 26%

Calories From Fat: 369.5

*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.