Grammy's Kitchen · Carrot Cake · Gluten-Free Carrot Cake
One of 70 carrot cake recipes we measured
from www.wellplated.com
It ranks #5 of 70 for rise among the carrot cake recipes we compared. 252 cooks on www.wellplated.com rate it 4.8★.
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.
| 360 g | 3 cups almond flour (plus additional for dusting pans) |
| 88 g | 3/4 cup raw walnuts or pecans (plus additional for decorating the cake) |
| 4 g | 1 teaspoon baking powder |
| 2 g | 1/2 teaspoon baking soda |
| 6 g | 1 teaspoon kosher salt |
| 4 g | 1 1/2 teaspoons ground cinnamon |
| 2 g | 1 teaspoon ground ginger |
| 1 g | 1/2 teaspoon ground nutmeg |
| Pinch ground cloves | |
| 250 g | 5 large eggs |
| 160 g | 3/4 cup packed dark brown sugar |
| 107 g | 1/3 cup pure maple syrup |
| 9 g | 2 teaspoons pure vanilla extract |
| 284 g | 2 cups shredded carrots (about 4 medium or 10 ounces) |
| 109 g | 1/2 cup canola oil |
| 3/4 cup shredded unsweetened coconut | |
| 72 g | 1/2 cup raisins |
| 227 g | 8 ounces reduced fat cream cheese |
| 28 g | 2 tablespoons unsalted butter (at room temperature) |
| 500 g | 2 to 3 cups powdered sugar |
| 4 g | 1 teaspoon pure vanilla extract |
| 0 g | 1/8 teaspoon pure almond extract |
| 2 g | 1/4 teaspoon kosher salt |
Method: 10 steps, published by www.wellplated.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I brought this cake to a dinner party, and it was a huge hit! As others have commented, this is a delicious carrot cake, not “delicious for a gluten-free carrot cake“. I did need to bake my cake layers longer than the recipe called for. At 25 minutes, the c” — a cook, 5.0★
“I have made this several times and love it so much! Thanks for sharing! For those asking about cupcakes, here’s what I did: -I used the 15 of the 5 ounce individual cupcake tins. -Use nonstick spray. -Bake 20 minutes at 350 degrees. Here’s my batch a” — a cook, 5.0★