Grammy's Kitchen · Carrot Cake · Carrot Cake (Easy and ultra moist!)
One of 70 carrot cake recipes we measured
250 cooks on www.recipetineats.com rate it 4.9★.
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 | 248% | 233% |
| brown sugar share of total sugar | 36% | 14% |
| egg | 18% | 67% |
| leavener | 3% | 3% |
| salt | 1% | 1% |
| liquid | 61% | 0% |
| dairy | 121% | 94% |
| acid | 2% | 0% |
| vegetables and beans | 85% | 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.
| 440 g | 440g / 20 oz can crushed pineapple (, drained but RESERVE juice (Note 1)) |
| 1/4 cup (65 ml) reserved canned pineapple juice ((from canned pineapple above)) | |
| 183 g | 3/4 cup (185 ml) milk (, at room temperature (full or low fat) ) |
| 5 g | 1 tsp white vinegar ((or lemon juice or other clear vinegar, (Note 2)) |
| 55 g | 3 eggs ((55g/2oz each)) |
| 265 g | 1 1/2 cups (265g) brown sugar ((loosely packed)) |
| 109 g | 1/2 cup (125 ml) vegetable oil ((or canola)) |
| 300 g | 2 cups (300g) flour (, plain / all purpose) |
| 9 g | 2 tsp baking soda ((aka bi carb soda, Note 3) (NOT BAKING POWDER)) |
| 3 g | 1/2 tsp salt |
| 6 g | 2 tsp cinnamon powder |
| 256 g | 2 cups grated carrot (, about 2 carrots, peeled (Note 4)) |
| 1/4 cup coconut (, shredded or desiccated (plain / unsweetened)) | |
| 58 g | 1/2 cup walnuts or pecans (, roughly chopped) |
| 180 g | 180g / 6oz cream cheese (, at room temperature (Note 5)) |
| 225 g | 225g / 1 cup unsalted butter (, softened) |
| 4 g | 1 tsp vanilla extract |
| 480 g | 4 cups (480g) icing sugar / powdered sugar (, sifted if clumpy (Note 6)) |
Method: 11 steps, published by www.recipetineats.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I made this for easter and it went down a treat! I was a bit nervous about assembling it because I haven't done a multilayer cake before and expected it to be delicate and fiddly, but the cake held together really well and was easy to move around with just my ” — a cook, 5.0★
“I should have read the notes...I didn't. I made this in a single round tin and while it was not light and fluffy it was moist and tasty and everyone at work said it was the best ever carrot cake they had tried. Now I get asked to make it for everyone's birthda” — a cook, 5.0★