Carrot Cake Lab260 recipes
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Carrot cake

Original in French

Del's cooking twist · chefsimon.com · 2016 · 10 personnes

Against 260 carrot cake recipes

Less carrot than 87% of recipes.

How French carrot cake recipes differ from English ones →

Get the method at chefsimon.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 87% of recipes: 72% of the flour weight against the typical recipe's 107%.
  • Egg in the middle half of recipes: 60% of the flour weight against the typical recipe's 68%.
Carrot: 72%, 12th percentileSugar: 128%, 64th percentileFat: 66%, 33rd percentileEgg: 60%, 28th percentileSpice: 2.1%, 58th percentileLeavening: 4.8%, 47th percentileSalt: 1.2%, 68th percentileCarrotSugarFatEggSpiceLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (20)

  • 250g de farine250 g
  • 2 cuil. à café de bicarbonate de soude≈ 12 g
  • 1/2 cuil. à café de sel≈ 3 g
  • 2 cuil. à café de cannelle moulue≈ 5 g
  • 3 gros oeufs≈ 150 g
  • 200g de sucre200 g
  • 120g de sucre vergeoise brun120 g
  • 18 cl d'huile végétale (de colza par exemple)≈ 166 g
  • 18 cl buttermilk≈ 186 g
  • 2 cuil. à café d'extrait de vanille≈ 8 g
  • 180g de carottes râpées180 g
  • 225g d'ananas en boîte égouttés, mixés225 g
  • 125g de noix ou noix de pécan, grossièrement hâchées125 g
  • 85g de noix de coco râpée85 g

Toppings and extras

Listed, but not counted in the percentages below.

  • 224g de fromage frais type Philadelphia, à température ambiante224 g
  • 115g de beurre doux ramolli115 g
  • 240 à 300g de sucre glace300 g
  • 2 cuil. à soupe de crème fraîche épaisse≈ 29 g
  • 1 pincée de sel≈ 0.4 g
  • Noix de pécan entières et hâchées grossièrementn/a

flour 250 gbatter 1715 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.

  • Carrot72% · 12th percentile
  • Sugar128% · 64th percentile
  • Fat66% · 33rd percentile
  • Egg60% · 28th percentile
  • Spice2.1% · 58th percentile
  • Leavening4.8% · 47th percentile
  • Salt1.2% · 68th percentile

Oven

Temperature
not stated
median 350°F
Time
40 minutes
median 40 minutes

Keep exploring

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