Grammy's Kitchen · Carrot Cake · Healthy Carrot Cake
One of 70 carrot cake recipes we measured
from www.wellplated.com
It ranks #3 of 70 for moistness among the carrot cake recipes we compared. 20 cooks on www.wellplated.com rate it 4.5★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 70.
| this recipe | typical | |
|---|---|---|
| fat | 29% | 89% |
| total sugar | 178% | 233% |
| brown sugar share of total sugar | 52% | 14% |
| egg | 52% | 67% |
| leavener | 3% | 3% |
| salt | 1% | 1% |
| liquid | 67% | 0% |
| dairy | 96% | 94% |
| vegetables and beans | 110% | 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.
| 200 g | 1 2/3 cups unbleached all-purpose flour |
| 90 g | 3/4 cup whole wheat pastry flour |
| 9 g | 2 teaspoons baking soda |
| 6 g | 2 teaspoons ground cinnamon |
| 1 g | 1/4 teaspoon ground nutmeg |
| 2 g | 1/4 teaspoon kosher salt |
| 50 g | 1 large egg (at room temperature) |
| 100 g | 2 large egg whites (at room temperature) |
| 266 g | 1 1/4 cups light brown sugar (lightly packed) |
| 54 g | 1/4 cup canola oil |
| 9 g | 2 teaspoons vanilla extract |
| 320 g | 2 1/2 cups grated carrots ((about 3 large or 4 small/medium)) |
| 1 cup crushed pineapple (drained) | |
| 1/2 cup shredded sweetened coconut | |
| 163 g | 2/3 cup buttermilk (at room temperature) |
| 58 g | 1/2 cup walnuts (or pecans, toasted and roughly chopped ) |
| 36 g | 1/4 cup raisins, (golden raisins, or dried cranberries (optional)) |
| 85 g | 3 ounces reduced-fat cream cheese |
| 31 g | 2 tablespoons Greek yogurt |
| 28 g | 2 tablespoons unsalted butter (softened) |
| 2 g | 1/2 teaspoon vanilla extract |
| 0 g | 1/8 teaspoon almond extract (optional) |
| 1 g | 1/8 teaspoon kosher salt |
| 250 g | 1 1/4 cups powdered sugar |
| toasted chopped pecans (or walnuts) |
Method: 7 steps, published by www.wellplated.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“There aren’t enough stars for this amazing carrot cake. As with any recipe the cooking times will vary depending on where you live, your oven & type of pan you use. I didn’t have a spring form pan so I used a round baking dish the same size. In hind sight ” — a cook, 5.0★
“Argh! I should have made the King Arthur Flour carrot cake cupcakes but instead I decided to try this “healthier” iteration of carrot cake. I should have cued in to the comments about how “moist” it is. Made recipe exactly as directed. Cooked for 45 minutes. T” — a cook, 2.0★