The only major change from the original is that I substituted coconut oil for the vegetable oil. I would love to tell you what the difference was, but I can’t remember. Needless to say, this recipe would work with an equal amount of any other dessert-friendly fat, so don’t feel like you need to make any special trips to the store.
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.
You don’t really need a garnish for the top, since that’s what the cream cheese frosting is, but if you did want to decorate with some candied carrots, simply slice them thin, and boil for a couple minutes in a syrup made from equal parts sugar and water. Accessorized or not, this cake would be fun to make for your Easter table, or just anytime you’re craving a vegetable-based cake, which is why I hope you give it a try soon. Enjoy!
Ingredients for a 13 x 9 Carrot Cake:
2 cups all-purpose flour
1 teaspoon fine salt
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon ground ginger
2 teaspoons cinnamon
2 cups white sugar
1 cup coconut oil (or vegetable oil)
4 large eggs
1/4 cup melted butter
2 heaping packed cups raw finely grated carrots (or more for a moister cake)
1 can (8 ounce) finely crushed pineapple, drained
1/2 cup finely chopped pecans
1/2 cup finely chopped walnuts
For the frosting (slightly different ratio from the old version):
1/4 cup unsalted butter, softened
8 ounces cream cheese, softened
1 1/2 teaspoon vanilla, or to taste
about 3 cups powdered sugar, or to taste
