To Die For 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	47%	89%
total sugar	356%	233%
egg	62%	67%
leavener	4%	3%
salt	1%	1%
dairy	94%	94%
vegetables and beans	107%	107%
flour strength	1.0	1.0

Adapts cleanly: egg-free, gluten-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

305 g	1 1/4 cups unsweetened applesauce (or oil, this is what my Nana used)
400 g	2 cups granulated sugar
150 g	3 eggs (room temperature)
240 g	2 cups all-purpose flour
5 g	1 teaspoon baking soda
6 g	1 1/2 teaspoon baking powder
3 g	1/2 teaspoon salt
3 g	1 teaspoon cinnamon
256 g	2 cups grated carrots
	1 cup shredded sweetened coconut
117 g	1 cup chopped nuts (optional)
4 g	1 tsp vanilla
	1 cup Dole crushed pineapple (not drained! {use the pineapple in JUICE not syrup})
114 g	1/2 cup butter (softened)
227 g	8 ounces cream cheese (softened)
4 g	1 teaspoon vanilla
454 g	1 pound powdered sugar
	top with toasted pecans or coconut if desired

Method: 10 steps, published by www.momontimeout.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“I've made this carrot cake for several years now at Thanksgiving. It is always a hit! The grandchildren even love it, and they are picky. It is so good. Sometimes I make it at Christmas, too. I will be making it for this years Thanksgiving as well. Than” — a cook, 5.0★

“Exactly the recipe I was looking for. I followed it to a T, and it turned out fabulous — moist, flavorful, and delicious. It was a huge hit and officially my new go-to carrot cake. I’m going to try making muffins. Quick question: does it freeze well withou” — a cook, 5.0★