Grammy's Kitchen · Carrot Cake · Carrot Bundt Cake
One of 70 carrot cake recipes we measured
It ranks #1 of 70 for rise among the carrot cake recipes we compared. 51 cooks on www.favfamilyrecipes.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 | 0% | 89% |
| total sugar | 0% | 233% |
| egg | 0% | 67% |
| leavener | 0% | 3% |
| salt | 0% | 1% |
| dairy | 0% | 94% |
| vegetables and beans | 0% | 107% |
Adapts cleanly: egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 61 g | 1 carrot cake mix |
| 96 g | 1 3.4 ounces instant vanilla pudding mix (dry) |
| 230 g | 1 cup sour cream |
| 200 g | 4 large eggs (separated into 4 egg yolks and 4 egg whites) |
| 109 g | 1/2 cup oil |
| 59 g | 1/4 cup water (or pineapple juice if using crushed pineapple) |
| 128 g | 1 cup shredded carrots |
| 1/2 cup crushed pineapple (*optional) | |
| 227 g | 2 8- ounce packages of cream cheese (softened) |
| 114 g | 1/2 cup butter (softened) |
| 9 g | 2 teaspoons vanilla extract |
| 800 g | 4 cups powdered sugar |
Method: 8 steps, published by www.favfamilyrecipes.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“This bundt cake is so good! Very light and full of flavor. I did sift the cake mix and whipped the egg whites as suggested. The only thing is that the cream cheese frosting recipe made way too much, next time I'll half it. I used 2 small bundt pans instead ” — a cook, 5.0★
“I'm on my way to the store rn to buy the ingredients! Would you please show some photos of what the saran wrapped cake looks like before you put it in the freezer. Do you wrap it with the plastic touching all surfaces of the cake, or stretched over the edges” — a cook, 5.0★