Grammy's Kitchen · Carrot Cake · Carrot Cake
One of 70 carrot cake recipes we measured
from www.jocooks.com
79 cooks on www.jocooks.com rate it 4.7★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 70.
| this recipe | typical | |
|---|---|---|
| fat | 138% | 89% |
| total sugar | 375% | 233% |
| egg | 83% | 67% |
| leavener | 4% | 3% |
| salt | 2% | 1% |
| dairy | 142% | 94% |
| vegetables and beans | 160% | 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 |
| 9 g | 2 teaspoon baking soda |
| 6 g | 1 teaspoon salt |
| 6 g | 2 teaspoon cinnamon (ground) |
| 300 g | 1 1/2 cups sugar |
| 200 g | 4 large eggs |
| 218 g | 1 cup vegetable oil |
| 384 g | 3 cups carrots (grated) |
| 88 g | 3/4 cup walnuts (chopped) |
| 109 g | 3/4 cup raisins |
| 227 g | 8 ounces pineapple (crushed, drained) |
| 340 g | 12 ounces cream cheese (softened at room temperature) |
| 114 g | 1/2 cup butter (unsalted) |
| 4 g | 1 teaspoon vanilla extract |
| 600 g | 3 cups confectioners sugar (same as icing sugar or powdered sugar) |
Method: 9 steps, published by www.jocooks.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“This carrot cake disappeared faster than a dropped stitch at my knit club! The girls couldn’t stop raving about how moist, light and delicious it was — and requests for the recipe came flying in before the plates were even cleared. A few confessed they’d never” — a cook, 5.0★
“I have had “homemade” carrot cakes before. “Okay” but never that good. Wanted to buy one for a friend’s birthday, but here in California they run upwards of $50! So, gave it a try, and was amazed! I did shred my own carrots by hand, and added allspice, cloves ” — a cook, 5.0★