Grammy's Kitchen · Carrot Cake · Carrot Cake Scones
One of 70 carrot cake recipes we measured
1 cooks on thestayathomechef.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 | 47% | 89% |
| total sugar | 69% | 233% |
| egg | 0% | 67% |
| leavener | 5% | 3% |
| salt | 1% | 1% |
| liquid | 112% | 0% |
| dairy | 112% | 94% |
| vegetables and beans | 27% | 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.
| 240 g | 2 cups all-purpose flour |
| 67 g | 1/3 cup granulated sugar |
| 12 g | 1 tablespoon baking powder |
| 2 g | 1/4 teaspoon salt |
| 3 g | 1 teaspoon ground cinnamon |
| 1 g | 1/4 teaspoon ground nutmeg |
| 0 g | 1/4 teaspoon ground allspice |
| 114 g | 1/2 cup cold butter |
| 238 g | 1 cup heavy cream |
| 64 g | 1/2 cup finely shredded carrots |
| 58 g | 1/2 cup chopped walnuts |
| 100 g | 1/2 cup powdered sugar |
| 3 g | 1 teaspoon ground cinnamon |
| 30 g | 2 tablespoons milk (whole, 2%, or 1%) |
| 4 g | 1 teaspoon vanilla extract |
Method: 8 steps, published by thestayathomechef.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Ooooo so very nice,moist” — a cook, 5.0★