Grammy's Kitchen · Carrot Cake · Brown Butter Carrot Cake
One of 70 carrot cake recipes we measured
from handletheheat.com
125 cooks on handletheheat.com rate it 4.8★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 70.
| this recipe | typical | |
|---|---|---|
| fat | 116% | 89% |
| total sugar | 322% | 233% |
| brown sugar share of total sugar | 39% | 14% |
| egg | 47% | 67% |
| leavener | 3% | 3% |
| salt | 1% | 1% |
| dairy | 214% | 94% |
| vegetables and beans | 93% | 107% |
| flour strength | 1.0 | 1.0 |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 142 g | 10 tablespoons (142 grams) unsalted butter |
| 318 g | 2 1/2 cups (318 grams) all-purpose flour |
| 9 g | 2 teaspoons baking soda |
| 3 g | 1/2 teaspoon fine sea salt |
| 3 g | 1 teaspoon ground cinnamon |
| 1 g | 1/2 teaspoon ground nutmeg |
| 1 g | 1/2 teaspoon ground ginger |
| 400 g | 2 cups (400 grams) firmly packed light brown sugar |
| 150 g | 3 large eggs, (at room temperature) |
| 250 g | 1 cup (250 grams) unsweetened applesauce |
| 4 g | 1 teaspoon vanilla |
| 296 g | 3 cups (296 grams) finely shredded carrots* ((about 4 medium carrots)) |
| 84 g | 3/4 cup (84 grams) finely chopped walnuts or pecans |
| 680 g | 24 ounces (680 grams) cream cheese, (completely softened to room temperature) |
| 227 g | 2 sticks (227 grams) unsalted butter, (completely softened to room temperature) |
| 13 g | 1 tablespoon vanilla paste or extract |
| 3 g | 1 teaspoon ground cinnamon |
| 2 g | 1/4 teaspoon fine sea salt |
| 625 g | 5 cups (625 grams) powdered sugar, (sifted) |
Method: 9 steps, published by handletheheat.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I made this recipe for a wedding cake for my friend and it was incredible. The texture, the crumb, the balance of flavours was delicious. Everyone loved it. I also paired it with my own brown butter cream cheese frosting to double down on that beautiful carame” — a cook, 5.0★
“Delicious and SO MOIST!! I halved the recipe except for the cinnamon, and it made a beautiful 8-inch 2-layer cake. The brown butter in the cake and the cinnamon in the frosting add a delicious nutty warmth — I used the method on the site for a more pipeable cr” — a cook, 5.0★