Grammy's Kitchen · Carrot Cake · Carrot Cake Recipe with Pineapples and Cream
One of 70 carrot cake recipes we measured
from www.skinnytaste.com
It ranks #69 of 70 for crumb tenderness among the carrot cake recipes we compared. 115 cooks on www.skinnytaste.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 | 15% | 89% |
| total sugar | 139% | 233% |
| egg | 56% | 67% |
| leavener | 5% | 3% |
| salt | 3% | 1% |
| dairy | 126% | 94% |
| vegetables and beans | 142% | 107% |
| flour strength | 1.0 | 1.0 |
Adapts cleanly: egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 90 g | 3/4 cup all-purpose flour |
| 90 g | 3/4 cup whole wheat flour |
| 200 g | 1 cup granulated sugar |
| 1/4 cup flaked sweetened coconut | |
| 9 g | 2 tsp baking soda |
| 6 g | 1 tsp salt |
| 6 g | 2 tsp ground cinnamon |
| 27 g | 2 tablespoons canola oil |
| 100 g | 2 large eggs |
| 6 g | 1 1/2 tsp vanilla |
| 256 g | 2 cups grated carrots (peeled) |
| 567 g | 20 ounce can crushed pineapple in juice (drained (or about 2 cups fresh)) |
| 58 g | 1/2 cup chopped walnuts (divided) |
| 227 g | 8 oz 1/3 fat Philadelphia Cream Cheese |
| 50 g | 1/4 cup powdered sugar |
| 4 g | 1 tsp vanilla extract |
Method: 9 steps, published by www.skinnytaste.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I made cupcakes instead and chose the option to sub out the coconut for raisins. This was a winner and so easy. I will say that I used the finer grate on the carrots because that’s what it looked like in the video. Also wasn’t sure how many cupcakes this would” — a cook, 4.0★
“Delicious cake. I intentionally used 1/2 cup sugar and 1/2 cup brown Truvia to reduce the WW points. I only had plain flour so used that. I misread the directions and used crushed pineapple WITH juice. I cooked it in a 9x13 glass dish and it came out great. Th” — a cook, 5.0★