Grammy's Kitchen · Carrot Cake · Carrot Cake Muffins
One of 70 carrot cake recipes we measured
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 70.
| this recipe | typical | |
|---|---|---|
| fat | 16% | 89% |
| total sugar | 94% | 233% |
| egg | 28% | 67% |
| leavener | 3% | 3% |
| salt | 2% | 1% |
| dairy | 0% | 94% |
| vegetables and beans | 62% | 107% |
| flour strength | 1.0 | 1.0 |
Adapts cleanly: dairy-free, egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 100 g | 2 eggs |
| 244 g | 1 cup unsweetened applesauce |
| 161 g | 1/2 cup pure maple syrup (or honey) |
| 57 g | 1/4 cup melted unsalted butter (cooled slightly* (4 tablespoons)) |
| 5 g | 1 teaspoon baking soda |
| 3 g | 1/2 teaspoon salt |
| 3 g | 1 teaspoon cinnamon |
| 1 g | 1/4 teaspoon ground nutmeg |
| 1/4 teaspoon ground cloves | |
| 0 g | 1/4 teaspoon ground ginger |
| 9 g | 2 teaspoons vanilla extract |
| 180 g | 1 1/2 cups white whole wheat flour |
| 80 g | 1 cup old fashioned oats |
| 192 g | 1 1/2 cups peeled grated carrot* ((about 2 medium)) |
Method: 7 steps, published by kristineskitchenblog.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.