Grammy's Kitchen · Carrot Cake · Pumpkin Carrot cake with cream cheese frosti
One of 70 carrot cake recipes we measured
from simply-delicious-food.com
It ranks #1 of 70 for crumb tenderness among the carrot cake recipes we compared. 13 cooks on simply-delicious-food.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 70.
| this recipe | typical | |
|---|---|---|
| fat | 109% | 89% |
| total sugar | 196% | 233% |
| brown sugar share of total sugar | 35% | 14% |
| egg | 32% | 67% |
| leavener | 4% | 3% |
| salt | 0% | 1% |
| dairy | 19% | 94% |
| vegetables and beans | 61% | 107% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 227 g | 1 cup or 2 sticks softened butter |
| 213 g | 1 cup packed soft brown sugar (I used Muscavado sugar) |
| 100 g | 2 extra-large eggs |
| 314 g | 2 3/4 cups cake flour (all purpose) |
| 6 g | 1 1/2 teaspoons baking powder |
| 7 g | 1 1/2 teaspoons baking soda |
| 3 g | 1 teaspoon ground cinnamon |
| 1 g | 1/2 teaspoon ground nutmeg |
| pinch of ground cloves | |
| reserved juice from crushed pineapple | |
| 245 g | 1 cup pumpkin puree |
| 400 g | 1 x 400g (approx 14 oz can/tin crushed pineapple with juice, drained but juice reserved) |
| 192 g | 1 1/2 cups grated carrots |
| 114 g | 1/2 cup /1 stick butter, softened |
| 58 g | 1/4 cup cream cheese (softened) |
| 400 g | 2 cups icing sugar (sifted) |
| juice of 1/2 lemon |
Method: 12 steps, published by simply-delicious-food.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I tried this recipe when you first posted it years ago and it has been my go-to ever since. The cake is always so delicious and the crumb super tender. Great recipe!” — a cook, 5.0★
“Baked this today and even though it’s for tea tomorrow, I couldn’t help but sneak a slice. Absolutely delicious.” — a cook, 5.0★