Carrot Cake Lab260 recipes
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Carrot Cake with Maple Buttercream for Two

anediblemosaic.com · 2 servings (but you could probably stretch it to 4 if need b

Against 260 carrot cake recipes

More fat than 99% of recipes and more sugar than 92%.

See how all 260 carrot cake recipes compare →

Get the method at anediblemosaic.com →This page has the ingredients and the numbers. The instructions and photos are on the original recipe, which Recipe Lab does not republish.

How it compares

Against the typical cake: the median of 260 carrot cake recipes, per 100 g of flour.

  • More fat than 99% of recipes: 140% of the flour weight against the typical recipe's 78%.
  • More sugar than 92% of recipes: 165% of the flour weight against the typical recipe's 107%.
  • More spice than 98% of recipes: 5.7% of the flour weight against the typical recipe's 1.9%, about 3 times as much.
  • Less carrot than 78% of recipes: 85% of the flour weight against the typical recipe's 107%.
Carrot: 85%, 22nd percentileSugar: 165%, 93rd percentileFat: 140%, 99th percentileEgg: 77%, 65th percentileSpice: 5.7%, 98th percentileLeavening: 3.5%, 19th percentileSalt: 1.2%, 68th percentileCarrotSugarFatEggSpiceLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (18)

  • ½ cup (65 g) all-purpose flour (or whole wheat pastry flour)65 g
  • ¾ teaspoon ground cinnamon≈ 2 g
  • ½ teaspoon baking powder≈ 2.3 g
  • ¼ teaspoon ground nutmeg≈ 0.7 g
  • ¼ teaspoon ground ginger≈ 0.7 g
  • ⅛ teaspoon ground cloves≈ 0.3 g
  • ⅛ teaspoon salt≈ 0.8 g
  • 2 tablespoons walnuts, chopped≈ 15 g
  • 2 tablespoons golden raisins, chopped≈ 19 g
  • 1 large egg≈ 50 g
  • 3 tablespoons light olive oil≈ 41 g
  • ⅓ cup (67 g) sugar67 g
  • 1 teaspoon pure vanilla extract≈ 4.2 g
  • ½ cup shredded carrot (about 1 medium carrot)≈ 55 g
  • 4 tablespoons (50 g) salted butter, at room temperature50 g
  • 2 tablespoons pure maple syrup≈ 40 g

Toppings and extras

Listed, but not counted in the percentages below.

  • 1 cup (115 g) powdered sugar115 g
  • 2 to 4 teaspoons milk (more or less to achieve desired consistency)≈ 15 g

flour 65 gbatter 413 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.

  • Carrot85% · 22nd percentile
  • Sugar165% · 93rd percentile
  • Fat140% · 99th percentile
  • Egg77% · 65th percentile
  • Spice5.7% · 98th percentile
  • Leavening3.5% · 19th percentile
  • Salt1.2% · 68th percentile

Oven

Temperature
350°F / 175°C
median 350°F
Time
35 to 40 minutes
median 40 minutes

Keep exploring

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