Carrot Cake

Ingredients (20)

• 2 1/4 cups all-purpose ( or plain flour)≈ 281 g
• 2 teaspoons baking powder≈ 9 g
• 1 teaspoon baking soda≈ 6 g
• 3/4 teaspoon salt≈ 4.5 g
• 2 teaspoons ground cinnamon≈ 5 g
• 1 teaspoon ground ginger≈ 2.6 g
• 1/4 teaspoon ground nutmeg≈ 0.7 g
• 1 cup vegetable oil≈ 218 g
• 1/2 cup crushed pineapple (drained or unsweetened apple sauce)≈ 119 g
• 1 cup light brown sugar (lightly packed )≈ 220 g
• 1 cup white granulated sugar≈ 200 g
• 1 tablespoon pure vanilla extract≈ 13 g
• 4 large eggs≈ 200 g
• 2 1/2 cups grated carrots (from about 2-3 large carrots)≈ 275 g
• 1 cup crushed pecans (or walnuts, divided, optional)≈ 110 g
• 1/2 cup raisins (or sultanas, optional)≈ 75 g

Toppings and extras

Listed, but not counted in the percentages below.

• 8 ounces cream cheese (softened to room temperature)227 g
• 6 ounces butter (softened to room temperature)170 g
• 4 cups powdered sugar (sifted if lumpy, plus more if needed)≈ 480 g
• 1 teaspoon pure vanilla extract≈ 4.2 g

flour 281 gbatter 1739 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.

• Carrot98% · 34th percentile · median 107%
• Sugar149% · 79th percentile · median 107%
• Fat78% · 50th percentile · median 78%
• Egg71% · 53rd percentile · median 68%
• Spice3% · 80th percentile · median 1.9%
• Leavening5.4% · 65th percentile · median 4.8%
• Salt1.6% · 77th percentile · median 0.6%

Oven

Temperature

350°F / 175°C

median 350°F

Time

40 to 45 minutes

median 40 minutes