Carrot Cake

Ingredients (17)

• 2 1/2 cups all purpose flour≈ 313 g
• 2 teaspoons baking powder≈ 9 g
• 1 teaspoon baking soda≈ 6 g
• 1/2 teaspoon salt≈ 3 g
• 2 teaspoons cinnamon≈ 5 g
• 1/4 teaspoon ground nutmeg≈ 0.7 g
• 4 large eggs≈ 200 g
• 1 cup canola or vegetable oil≈ 218 g
• 1/2 cup unsweetened apple sauce≈ 63 g
• 1 cup light brown sugar≈ 220 g
• 1 cup granulated sugar≈ 200 g
• 2 1/2 cups grated carrots≈ 275 g
• 1 cup chopped walnuts or pecans≈ 120 g

Toppings and extras

Listed, but not counted in the percentages below.

• 1/2 cup butter (1 stick)≈ 114 g
• 8 ounces cream cheese (softened)227 g
• 4 cups powdered sugar≈ 480 g
• 1 teaspoon vanilla extract≈ 4.2 g

flour 313 gbatter 1632 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.

• Carrot88% · 27th percentile · median 107%
• Sugar134% · 68th percentile · median 107%
• Fat70% · 39th percentile · median 78%
• Egg64% · 39th percentile · median 68%
• Spice1.9% · 50th percentile · median 1.9%
• Leavening4.9% · 52nd percentile · median 4.8%
• Salt1% · 59th percentile · median 0.6%

Oven

Temperature

350°F / 175°C

median 350°F

Time

30 to 35 minutes

median 40 minutes