Grammy's Kitchen · Carrot Cake · Gluten Free Carrot Cake
One of 70 carrot cake recipes we measured
It ranks #5 of 70 for rise among the carrot cake recipes we compared. 2 cooks on littlesunnykitchen.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 | 38% | 89% |
| total sugar | 213% | 233% |
| brown sugar share of total sugar | 24% | 14% |
| egg | 69% | 67% |
| leavener | 2% | 3% |
| salt | 2% | 1% |
| dairy | 63% | 94% |
| vegetables and beans | 79% | 107% |
| flour strength | 1.0 | 1.0 |
Adapts cleanly: egg-free, gluten-free (documented swaps, applied on the dish page)
Weights computed by us.
| 290 g | 3 cups (290g) almond flour |
| 3 g | 1 teaspoon ground cinnamon |
| 1 g | 1/2 teaspoon ground ginger |
| 1 g | 1/4 teaspoon ground nutmeg |
| 1/8 teaspoon ground cloves | |
| 3 g | 1/2 teaspoon salt |
| 4 g | 1 teaspoon baking powder |
| 2 g | 1/2 teaspoon baking soda |
| 250 g | 5 eggs (at room temperature) |
| 9 g | 2 teaspoons pure vanilla extract |
| 160 g | 1 cup (160g) brown sugar |
| 180 g | 2 cups (180g) shredded carrot |
| 117 g | 1 cup walnuts ( or pecans, roughly chopped) |
| 109 g | 1/2 cup sunflower oil (vegetable, canola, corn, or sunflower) |
| 225 g | 8 ounces (225g) cream cheese (softened to room temperature) |
| 14 g | 1 tablespoon butter (softened to room temperature) |
| 500 g | 2 1/2 cups powdered sugar |
| 4 g | 1 teaspoon pure vanilla extract |
| 2 g | 1/4 teaspoon salt |
Method: 8 steps, published by littlesunnykitchen.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.