Grammy's Kitchen · Carrot Cake · Carrot Cake Muffins
One of 70 carrot cake recipes we measured
1,100 cooks on www.lecremedelacrumb.com rate it 4.9★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 70.
| this recipe | typical | |
|---|---|---|
| fat | 61% | 89% |
| total sugar | 151% | 233% |
| brown sugar share of total sugar | 26% | 14% |
| egg | 56% | 67% |
| leavener | 2% | 3% |
| salt | 2% | 1% |
| dairy | 0% | 94% |
| vegetables and beans | 142% | 107% |
| flour strength | 1.0 | 1.0 |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 180 g | 1 1/2 cups flour |
| 200 g | 1 cup sugar |
| 1 g | 1/2 teaspoon cinnamon |
| 2 g | 1/2 teaspoon baking soda |
| 2 g | 1/2 teaspoon baking powder |
| 3 g | 1/2 teaspoon salt |
| 109 g | 1/2 cup vegetable oil |
| 71 g | 1/3 cup brown sugar |
| 100 g | 2 large eggs (at room temperature) |
| 9 g | 2 teaspoons vanilla extract |
| 256 g | 2 cups finely grated carrots (not pre-shredded carrots, they should be freshly grated) |
Method: 7 steps, published by www.lecremedelacrumb.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Love this recipe! So easy and deliciously moist. Thanks! One pointer for your readers though. Follow her exact directions step by step. I did that the first time and it came out PERFECT. Second time, I was rushing so I accidentally put the flour dry mix i” — a cook, 5.0★
“I almost threw this out!!. I made the recipe exactly as stated. And the batter was THICK!! I thought there is no way this is going to be any good. I decided to just bake them and see. Wow... Yum!! I cooked them for the full 20 mins on 170deg, turned off the” — a cook, 4.0★