The Most Amazing 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	93%	89%
total sugar	306%	233%
egg	69%	67%
leavener	6%	3%
salt	2%	1%
dairy	126%	94%
vegetables and beans	107%	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.

360 g	3 cups all-purpose flour
400 g	2 cups granulated sugar
14 g	1 tablespoon baking soda
8 g	2 teaspoons baking powder
6 g	2 teaspoons ground cinnamon
	1 teaspoon ground cloves
2 g	1 teaspoon ground nutmeg
2 g	1 teaspoon ground allspice
6 g	1 teaspoon salt
244 g	1 cup unsweetened applesauce
	1 cup crushed pineapple (canned, lightly drained)
109 g	1/2 cup vegetable oil
250 g	5 large eggs
6 g	1 1/2 teaspoons vanilla extract
384 g	3 cups finely shredded carrots
234 g	2 cups chopped walnuts
290 g	2 cups golden raisins ((optional))
454 g	16 ounces cream cheese (softened)
227 g	1 cup salted butter (softened)
4 g	1 teaspoon vanilla extract
700 g	3 - 4 cups powdered sugar

Method: 11 steps, published by thestayathomechef.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“My son requested carrot cake for his birthday, and I couldn’t wait to try this recipe! It was perfect. I wanted raisins, but he didn’t, so I left those out. I only had glass 9” pans, and the cake baked a little dark. I would probably reduce the oven temp to 32” — a cook, 5.0★

“This is super good. I've made this a few times over the years, but last week I made a 10inch version and used 1.5x the batter and 2x the cream cheese icing. I'm out of practice so technique wasn't the best that time, but this still came out so great. I skipped” — a cook, 5.0★