Grammy's Kitchen · Carrot Cake · The BEST Carrot Cake with Cream Cheese Frost
One of 70 carrot cake recipes we measured
from www.livewellbakeoften.com
831 cooks on www.livewellbakeoften.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 | 48% | 89% |
| total sugar | 267% | 233% |
| brown sugar share of total sugar | 47% | 14% |
| egg | 83% | 67% |
| leavener | 5% | 3% |
| salt | 0% | 1% |
| dairy | 94% | 94% |
| vegetables and beans | 125% | 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.
| 240 g | 2 cups all-purpose flour |
| 8 g | 2 teaspoons baking powder |
| 5 g | 1 teaspoon baking soda |
| 1 Â1/2 teaspoons ground cinnamon | |
| Â1/2 teaspoon ground ginger | |
| Â1/4 teaspoon ground nutmeg | |
| Â1/2 teaspoon salt | |
| Â3/4 cup canola or vegetable oil ((180ml) ) | |
| 200 g | 4 large eggs (at room temperature) |
| 300 g | 1 Â1/2 cups packed light brown sugar ((300 grams) ) |
| 100 g | Â1/2 cup granulated sugar ((100 grams)) |
| 125 g | Â1/2 cup unsweetened applesauce ((125 grams) ) |
| 4 g | 1 teaspoon pure vanilla extract |
| 300 g | 3 cups lightly packed grated carrots ((300 grams) ) |
| 226 g | 1 (8-ounce) package brick style cream cheese ((226 grams) softened) |
| 115 g | Â1/2 cup unsalted butter ((115 grams) softened) |
| 240 g | 2 cups powdered sugar ((240 grams) ) |
| 4 g | 1 teaspoon pure vanilla extract |
Method: 9 steps, published by www.livewellbakeoften.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“This is a great simple recipe that is delicious! Made it 2x in as many months. I added a cup of raisins and a cup of untoasted, unsalted walnuts then decorated with more walnuts. Also used a 10 oz bag of shredded carrots instead of shredding by hand (saved a l” — a cook, 5★
“This recipe made me love carrot cake! Incredibly moist and tender cake, 10/10. I opted to cut the two 9â cakes into two layers each, for a four layer cake. I made 1.5x the frosting recipe and it was the perfect amount for four layers!” — a cook, 5★