Grammy's Kitchen · Carrot Cake · Pineapple Carrot Cake with Cream Cheese Fros
One of 70 carrot cake recipes we measured
from sallysbakingaddiction.com
156 cooks on sallysbakingaddiction.com rate it 4.7★.
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 | 256% | 233% |
| brown sugar share of total sugar | 47% | 14% |
| egg | 80% | 67% |
| leavener | 5% | 3% |
| salt | 1% | 1% |
| dairy | 91% | 94% |
| vegetables and beans | 120% | 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.
| 312 g | 2 and 1/2 cups (312g) all-purpose flour (spooned & leveled) |
| 8 g | 2 teaspoons baking powder |
| 5 g | 1 teaspoon baking soda |
| 3 g | 1/2 teaspoon salt |
| 4 g | 1 and 1/2 teaspoons ground cinnamon |
| 1 g | 1/2 teaspoon EACH ground cloves, ground ginger, + ground nutmeg |
| 218 g | 1 cup canola (240ml) or vegetable oil* |
| 250 g | 1 and 1/4 cup (250g) packed light or dark brown sugar |
| 67 g | 1/3 cup (67g) granulated sugar |
| 200 g | 4 large eggs, at room temperature |
| 4 g | 1 teaspoon pure vanilla extract |
| 260 g | 2 cups (260g) shredded carrots (about 4 large peeled carrots) |
| 227 g | 1 cup (8 ounces) crushed pineapple, drained* |
| 125 g | 1 cup (125g) chopped walnuts |
| 226 g | 8 ounces (226g) full-fat brick cream cheese, softened to room temperature |
| 113 g | 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature |
| 360 g | 3 cups (360g) confectioners’ sugar, plus an extra 1/4 cup if needed |
| 4 g | 1 teaspoon pure vanilla extract |
| 1 g | 1/8 teaspoon salt |
Method: 7 steps, published by sallysbakingaddiction.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“This is my favorite carrot cake recipe that includes pineapple. Easy to make and it's delicious!” — a cook, 5.0★