Grammy's Kitchen · Carrot Cake · Easy Carrot Cake
One of 70 carrot cake recipes we measured
27 cooks on www.thereciperebel.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 | 88% | 89% |
| total sugar | 116% | 233% |
| brown sugar share of total sugar | 25% | 14% |
| egg | 69% | 67% |
| leavener | 3% | 3% |
| salt | 1% | 1% |
| liquid | 51% | 0% |
| dairy | 178% | 94% |
| vegetables and beans | 94% | 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.
| 114 g | 1/2 cup unsalted butter, (room temperature) |
| 190 g | 1 cup brown sugar, (packed (190g)) |
| 150 g | 3/4 cup granulated sugar ((150g)) |
| 73 g | 1/3 cup oil |
| 200 g | 4 large eggs |
| 245 g | 1 cup low-fat buttermilk |
| 13 g | 1 tablespoon vanilla extract |
| 8 g | 2 teaspoons baking powder |
| 4 g | 1 1/2 teaspoons cinnamon |
| 1 g | 1/2 teaspoon ground ginger |
| 2 g | 1/2 teaspoon baking soda |
| 3 g | 1/2 teaspoon salt |
| 293 g | 2 1/4 cups all-purpose flour, (fluffed and levelled (293g)) |
| 384 g | 3 cups shredded carrots |
| 117 g | 1 cup chopped walnuts or pecans (optional) |
| 250 g | 1 package cream cheese, (cold (8oz or 250g)) |
| 250 g | 1 1/4 cups powdered sugar |
| 4 g | 1 teaspoon vanilla extract |
| 476 g | 2 cups heavy whipping cream, (cold) |
Method: 12 steps, published by www.thereciperebel.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I will be making this for a desert for Easter lunch. I will be making it in a bundt cake pan however, and I loaned out my 8" round pans and I only have 2 of those, and I never got this back. Should cook in about 20 -25 minutes - but will test at 20 with a to” — a cook, 5.0★
“Love this easy and delicious cake! I used some diced pineapple instead of nuts and it came out beautifully in a 9x13 baking dish. It was super moist and perfectly sweet. Definitely one to make again!” — a cook, 5.0★