Grammy's Kitchen · Carrot Cake · Carrot Cake
One of 70 carrot cake recipes we measured
from cafedelites.com
It ranks #3 of 70 for crumb tenderness among the carrot cake recipes we compared. 30 cooks on cafedelites.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 70.
| this recipe | typical | |
|---|---|---|
| fat | 185% | 89% |
| total sugar | 402% | 233% |
| brown sugar share of total sugar | 9% | 14% |
| egg | 67% | 67% |
| leavener | 3% | 3% |
| salt | 2% | 1% |
| dairy | 151% | 94% |
| vegetables and beans | 128% | 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.
| 270 g | 2 1/4 cups all-purpose ( or plain flour) |
| 8 g | 2 teaspoons baking powder |
| 5 g | 1 teaspoon baking soda |
| 4 g | 3/4 teaspoon salt |
| 6 g | 2 teaspoons ground cinnamon |
| 2 g | 1 teaspoon ground ginger |
| 1 g | 1/4 teaspoon ground nutmeg |
| 218 g | 1 cup vegetable oil |
| 1/2 cup crushed pineapple (drained or unsweetened apple sauce) | |
| 213 g | 1 cup light brown sugar (lightly packed ) |
| 200 g | 1 cup white granulated sugar |
| 13 g | 1 tablespoon pure vanilla extract |
| 200 g | 4 large eggs |
| 320 g | 2 1/2 cups grated carrots (from about 2-3 large carrots) |
| 109 g | 1 cup crushed pecans (or walnuts, divided, optional) |
| 72 g | 1/2 cup raisins (or sultanas, optional) |
| 227 g | 8 ounces cream cheese (softened to room temperature) |
| 170 g | 6 ounces butter (softened to room temperature) |
| 800 g | 4 cups powdered sugar (sifted if lumpy, plus more if needed) |
| 4 g | 1 teaspoon pure vanilla extract |
Method: 8 steps, published by cafedelites.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I had a cream tea for friends and gambled on making this last week. It's the first time I've made a carrot cake and honestly it was the best, most moist , carrot cake I've ever tasted. If I was going to go into business as a baker, this would be the star of th” — a cook, 5.0★
“Made this cake for Easter. The cake was a hit!! Came out so delicious! I did make some changes to it: coconut oil instead of vegetable oil, no nuts or raisins in the batter, and added a pinch of clove to the spice mix. I toasted chopped pecans and walnuts and ” — a cook, 5.0★