Carrot Cake Lab260 recipes
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Pumpkin Carrot Cake with Cinnamon Cream Cheese Frosting

Sofi | Broma Bakery · bromabakery.com · 2015 · 16 servings

Against 260 carrot cake recipes

Less carrot than 91% of recipes and more spice than 94%.

See how all 260 carrot cake recipes compare →

Get the method at bromabakery.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.

  • Less carrot than 91% of recipes: 66% of the flour weight against the typical recipe's 107%.
  • More spice than 94% of recipes: 4.4% of the flour weight against the typical recipe's 1.9%, about 2.5 times as much.
  • More salt than 91% of recipes: 2.4% of the flour weight against the typical recipe's 0.6%, about 4 times as much.
  • More leavening than 88% of recipes: 7.6% of the flour weight against the typical recipe's 4.8%.
Carrot: 66%, 9th percentileSugar: 120%, 58th percentileFat: 65%, 32nd percentileEgg: 80%, 76th percentileSpice: 4.4%, 95th percentileLeavening: 7.6%, 89th percentileSalt: 2.4%, 94th percentileCarrotSugarFatEggSpiceLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (22)

  • 1 1/2 cups shredded carrots≈ 165 g
  • 1 cup pumpkin puree≈ 245 g
  • 1 cup sweetened, shredded coconut≈ 85 g
  • 1/ cup raisinsn/a
  • 1 1/2 cups Dixie Crystals Granulated Sugar≈ 300 g
  • 3/4 cup vegetable oil≈ 164 g
  • 4 large eggs, room temperature≈ 200 g
  • 2 teaspoons vanilla extract≈ 8 g
  • 2 cups all purpose flour≈ 250 g
  • 1 1/2 teaspoons baking powder≈ 7 g
  • 2 teaspoons baking soda≈ 12 g
  • 1 tablespoon cinnamon≈ 8 g
  • 1 teaspoon nutmeg≈ 2.6 g
  • 1/4 teaspoon cloves≈ 0.7 g
  • 1 teaspoon salt≈ 6 g

Toppings and extras

Listed, but not counted in the percentages below.

  • 1 cup unsalted butter, room temperature≈ 227 g
  • 8 ounces cream cheese, softened227 g
  • 4 cups Dixie Crystals Powdered Sugar≈ 480 g
  • 2 teaspoons cinnamon≈ 5 g
  • 1/2 cup pepitas, for garnish≈ 119 g
  • 2 large cinnamon sticks, for garnishn/a
  • 1/3 cup sweetened, shredded coconut, for garnish≈ 28 g

flour 250 gbatter 1453 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.

  • Carrot66% · 9th percentile
  • Sugar120% · 58th percentile
  • Fat65% · 32nd percentile
  • Egg80% · 76th percentile
  • Spice4.4% · 95th percentile
  • Leavening7.6% · 89th percentile
  • Salt2.4% · 94th percentile

Oven

Temperature
350°F / 175°C
median 350°F
Time
30 minutes
median 40 minutes

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