Carrot Cake Pie

Ingredients (19)

• 1 store-bought pie crust, defrostedn/a
• 1 cup all-purpose flour≈ 125 g
• 1 1/2 teaspoons ground cinnamon≈ 3.9 g
• 1 teaspoon ground ginger≈ 2.6 g
• 1/2 teaspoon ground nutmeg≈ 1.3 g
• 1/2 teaspoon baking powder≈ 2.3 g
• 1/2 teaspoon baking soda≈ 3 g
• 1/4 teaspoon fine salt≈ 1.5 g
• 1/4 cup vegetable oil≈ 55 g
• 1 cup packed light brown sugar≈ 220 g
• 1 large egg, room temperature≈ 50 g
• 1 teaspoon vanilla extract≈ 4.2 g
• 1 1/2 cups shredded carrots, about 2 to 3 medium-sized carrots≈ 165 g

Toppings and extras

Listed, but not counted in the percentages below.

• 6 ounces cream cheese, room temperature170 g
• 1/4 cup unsalted butter, room temperature≈ 57 g
• 1 cup powdered sugar≈ 120 g
• 1/8 teaspoon fine salt≈ 0.8 g
• 1 to 2 tablespoons milk or heavy cream, room temperature≈ 22 g
• Orange and green food geln/a

flour 125 gbatter 633 g

≈ marks grams converted from cups and spoons with standard densities; the rest are weights the source printed.

Baker's percentages

Grams per 100 g of flour, and where that falls among all 260 recipes. Shaded: the middle half. Tick: the median.

• Carrot132% · 75th percentile · median 107%
• Sugar176% · 97th percentile · median 107%
• Fat44% · 11th percentile · median 78%
• Egg40% · 4th percentile · median 68%
• Spice6.2% · 99th percentile · median 1.9%
• Leavening4.2% · 34th percentile · median 4.8%
• Salt1.2% · 68th percentile · median 0.6%

Oven

Temperature

350°F / 175°C

median 350°F

Time

25 to 30 minutes

median 40 minutes