Moist 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	86%	89%
total sugar	218%	233%
brown sugar share of total sugar	47%	14%
egg	77%	67%
leavener	5%	3%
salt	2%	1%
liquid	29%	0%
dairy	117%	94%
acid	2%	0%
vegetables and beans	150%	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.

117 g	1 cup walnuts or pecans – you can substitute nuts with shredded coconut or use 1/2 cup of each.
72 g	1/2 cup raisins or currants
390 g	3 cups of carrots, peeled, freshly grated (390 grams), using the small fine side of a box grater. See notes. Pre-grated carrots are too dry and will throw off the balance of the cake.
260 g	2 cups all-purpose flour (260 grams), spooned and leveled
8 g	2 teaspoons baking powder
5 g	1 teaspoon baking soda
4 g	3/4 teaspoon sea salt
8 g	1 tablespoon ground cinnamon
3 g	1 1/2 teaspoons ground ginger
1 g	1/2 teaspoon ground nutmeg
109 g	1/2 cup oil (avocado is my preference)
266 g	1 1/4 cups brown sugar *see notes
200 g	4 large eggs
244 g	1 cup crushed pineapple – or sub applesauce *see notes
9 g	2 teaspoons vanilla extract
227 g	8 ounces cream cheese, fully softened (full-fat brick-style cream cheese for best results)
114 g	1/2 cup (8 tablespoons) unsalted butter, at room temperature
2 g	1/4 teaspoon salt
300 g	1 1/2 cups powdered sugar, sifted
5 g	1 teaspoon lemon juice
77 g	1/3 cup thick Greek yogurt, or sour cream (optional but gives the perfect tang and lightens the texture in the most luscious way)

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

“I made this cake yesterday and it was delicious!!” — a cook, 5.0★