Name: Chef John's Carrot Cake
Prep time: 15 min
Cook time: 15 min
Yield: 12
Ingredients: All-purpose flour - 2 cups; Salt - 1 teaspoon; Baking soda - 1 teaspoon; Baking powder - 2 teaspoons; Ground ginger - ½ teaspoon; Ground cinnamon - 2 teaspoons; White sugar - 2 cups; Large eggs - 4; Unsalted butter - ¼ cup; Coconut oil - 1 cup; Finely grated carrots, or more to taste - 2 cups; Finely crushed pineapple, drained - 1 (8 ounce) can; Finely chopped pecans (Optional) - ½ cup; Finely chopped walnuts (Optional) - ½ cup; Cream cheese, softened - 1 (8 ounce) package; Unsalted butter, softened - ¼ cup; Vanilla extract, or to taste - 1 ½ teaspoons; Confectioners' sugar, or to taste - 3 cups

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Chef John's Carrot Cake

1. All-purpose flour - 2 cups

2. Salt - 1 teaspoon

3. Baking soda - 1 teaspoon

4. Baking powder - 2 teaspoons

5. Ground ginger - ½ teaspoon

6. Ground cinnamon - 2 teaspoons

7. White sugar - 2 cups

8. Large eggs - 4

9. Unsalted butter - ¼ cup

10. Coconut oil - 1 cup

11. Finely grated carrots, or more to taste - 2 cups

12. Finely crushed pineapple, drained - 1 (8 ounce) can

13. Finely chopped pecans (Optional) - ½ cup

14. Finely chopped walnuts (Optional) - ½ cup

15. Cream cheese, softened - 1 (8 ounce) package

16. Unsalted butter, softened - ¼ cup

17. Vanilla extract, or to taste - 1 ½ teaspoons

18. Confectioners' sugar, or to taste - 3 cups

How to cook deliciously - Chef John's Carrot Cake

1. Stage

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

2. Stage

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

3. Stage

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

4. Stage

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.

5. Stage

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.

6. Stage

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.

7. Stage

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