Grammy's Kitchen · Carrot Cake · The Best Carrot Cake
One of 70 carrot cake recipes we measured
from sugarspunrun.com
819 cooks on sugarspunrun.com rate it 4.9★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 70.
| this recipe | typical | |
|---|---|---|
| fat | 148% | 89% |
| total sugar | 333% | 233% |
| egg | 67% | 67% |
| leavener | 4% | 3% |
| salt | 2% | 1% |
| dairy | 76% | 94% |
| vegetables and beans | 0% | 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.
| 300 g | 2 1/2 cups all-purpose flour |
| 200 g | 1 cup granulated sugar |
| 1 cup light or dark brown sugar1 (firmly packed) | |
| 7 g | 1 1/2 teaspoon baking soda |
| 4 g | 1 teaspoon baking powder |
| 6 g | 1 teaspoon table salt |
| 6 g | 2 teaspoons ground cinnamon |
| 1 g | 1/2 teaspoon ground nutmeg |
| 218 g | 1 cup cooking oil (use canola, avocado, or vegetable oil ) |
| 114 g | 1/2 cup unsalted butter (melted) |
| 200 g | 4 large eggs (room temperature) |
| 13 g | 1 Tablespoon vanilla extract |
| 3 cups grated carrots2 (peel before grating) | |
| 117 g | 1 cup chopped walnuts or pecans (optional ) |
| 114 g | 1/2 cup (1 stick) unsalted butter (softened) |
| 227 g | 8 oz cream cheese (softened (brick-style, not spreadable) ) |
| 4 g | 1 teaspoon vanilla extract |
| 2 g | 1/4 teaspoon salt |
| 800 g | 4 cups powdered sugar |
Method: 13 steps, published by sugarspunrun.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I made this for a family gathering on Father’s Day. My 5 year old great nephew came to me, gave me a hug, and stated “this is the best cake I’ve ever had”. 🥰” — a cook, 5.0★
“Hi!! I love this recipe so much, just wondering if I could use olive oil instead of vegetable oil? Thanks!” — a cook, 5.0★