Grammy's Kitchen · Carrot Cake · Carrot Honey Cake
One of 70 carrot cake recipes we measured
from natashaskitchen.com
46 cooks on natashaskitchen.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 | 140% | 89% |
| total sugar | 308% | 233% |
| egg | 83% | 67% |
| leavener | 4% | 3% |
| salt | 1% | 1% |
| dairy | 189% | 94% |
| vegetables and beans | 160% | 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.
| 384 g | 3 cups carrots (peeled and grated) |
| 240 g | 2 cups all-purpose flour |
| 5 g | 1 tsp baking soda |
| 6 g | 1 1/2 tsp baking powder |
| 3 g | 1/2 tsp salt |
| 4 g | 1 1/2 tsp cinnamon |
| 200 g | 4 eggs |
| 340 g | 1 cup honey |
| 109 g | 1/2 cup canola oil (or extra light olive oil for an even healthier cake!) |
| 9 g | 2 tsp vanilla extract |
| 244 g | 1 cup applesauce |
| 117 g | 1 cup crushed walnuts (toasted on a skillet (optional - I omitted since not everyone in my family eats nuts).) |
| 400 g | 2 cups powdered sugar |
| 454 g | 16 oz cream cheese |
| 226 g | 2 sticks unsalted butter |
| 13 g | 1 Tbsp pure vanilla extract |
| 58 g | 1/2 cup walnuts (coarsley chopped and toasted on a skillet) |
| 1/4 cup to drizzle over the top |
Method: 14 steps, published by natashaskitchen.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Hi Natasha This weekend I am going to make the Carrot Cake and I have one 10 inch round cake pan so I will be making it in this pan. Please tell me in your ingredients you mentioned 2 sticks of unsalted butter (How many grams each butter stick) and which bran” — a cook, 5.0★
“I’ve been baking this carrot cake for 10yrs now and the only one I’ll ever bake! Best tasting and moist and not to mention healthier alternative ingredients. Thank you for sharing Natasha♥️” — a cook, 5.0★