Chef John's Carrot Cake
Loaded with grated carrots, crushed pineapple, chopped pecans, and walnuts, this classic cake is topped with cream cheese frosting and pretty candied carrots.
More Covid-19 baking, but sadly this one will not go into my top favorites. The cake was almost too moist and too pineapple-y tasting, more of a pineapple upside down cake than a carrot cake. A tad bit too sweet. I will try making the recipe one more time, with a few tweeks, like less sugar, less pineapple and more carrots.
Followed recipe, but use 1 1/2 c chopped walnuts and no pecans, and 2 1/2 c. shredded carrots Cake was done in 40 min. in glass 13x9 in. pan. Big hit at friends birthday party
I was making my first carrot cake to bring to a friends gathering of 4 at Easter. My friends absolutely raved over this cake. In fact the husband told me where he’s had the best carrot cake and then proceeded to say that my cake was better than that one is. Of coarse I thought he was just being nice but he said that he was serious. So yes this recipe is fabulous. By the way, it was very moist and the frosting was sinfully delicious!
Not bad. I used the cream cheese icing recipe Chef John had posted somewhere else though. I also left out the pecans. I served the cake at a gathering and received a lot of positive feedback. Sadly, I didn't get to have any myself.
The cake was amazing everyone loved it thank you for such delicious recipe!!!
It was delicious! My husband loved it.I followed the recipe, except used veg. oil instead of the coconut oil. It is our anniversary cake, so I will make it at least once a year. Thank you, John