Super Moist Carrot Cake

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 70.

	this recipe	typical
fat	111%	89%
total sugar	260%	233%
brown sugar share of total sugar	31%	14%
egg	60%	67%
leavener	2%	3%
salt	1%	1%
liquid	36%	0%
dairy	126%	94%
vegetables and beans	104%	107%
flour strength	1.0	1.0

Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

200 g	1 cup (200g) packed light or dark brown sugar
164 g	3/4 cup (180 ml) vegetable oil*
60 g	1/4 cup (60g) Greek yogurt*
150 g	3 large eggs
9 g	2 teaspoons pure vanilla extract
250 g	2 cups (250g) all-purpose flour (spooned & leveled)
5 g	1 teaspoon baking soda
6 g	2 teaspoons ground cinnamon
1 g	1/4 teaspoon ground nutmeg
3 g	1/2 teaspoon salt
260 g	2 cups (260g) grated carrots (about 4 large)
100 g	3/4 cup (100g) chopped pecans
226 g	8 ounces (226g) full-fat brick cream cheese, softened to room temperature
113 g	1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
450 g	2-2.5 cups (240-300g) confectioners’ sugar
30 g	2 Tablespoons (30 ml) heavy cream*
9 g	2 teaspoons pure vanilla extract
	salt, to taste

Method: 7 steps, published by sallysbakingaddiction.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“I'm baking this cake right now in a 9 inch springform and it is taking much longer than 32 minutes. I could tell the centre is still very jiggly and would sink if I took it out now. I think I've done about 5 cycles of an additional 5 minutes so far. Not sure h” — a cook, 3.0★

“Very delicious! I pulsed my carrots in the food processor until finely chopped bc I was worried about carrot stringles (just what I call the long bits of carrot in a baked good.) And I didn’t do any nuts or raisins bc I was making this for kids and ya know, p” — a cook, 5.0★