Carrot Cake Lab260 recipes
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Carrot cake et glaçage au cream cheese

Original in French

Del's cooking twist · chefsimon.com · 2019

Against 260 carrot cake recipes

Less carrot than 95% of recipes and less sugar than 91%.

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 95% of recipes: 58% of the flour weight against the typical recipe's 107%, about half as much.
  • Less sugar than 91% of recipes: 63% of the flour weight against the typical recipe's 107%.
  • Less egg than 94% of recipes: 42% of the flour weight against the typical recipe's 68%.
  • Less leavening than 92% of recipes: 2.5% of the flour weight against the typical recipe's 4.8%, about half as much.
Carrot: 58%, 5th percentileSugar: 63%, 8th percentileFat: 71%, 41st percentileEgg: 42%, 5th percentileSpice: 2.2%, 64th percentileLeavening: 2.5%, 7th percentileSalt: 1.3%, 73rd percentileCarrotSugarFatEggSpiceLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (18)

  • 170g de beurre doux170 g
  • 240g de farine240 g
  • 150g de sucre150 g
  • 1 cuil. à café de bicarbonate de soude≈ 6 g
  • 1/2 cuil. à café de sel≈ 3 g
  • 3/4 cuil. à café de cannelle moulue≈ 2 g
  • 3/4 cuil. à café de gingembre≈ 2 g
  • 1/2 cuil. à café de noix de muscade fraîchement moulue≈ 1.3 g
  • 2 gros oeufs≈ 100 g
  • 1 cuil. à café d’extrait de vanille≈ 4.2 g
  • 60 ml de lait caillé maison (buttermilk)≈ 62 g
  • 140g de carottes râpées finement140 g

Toppings and extras

Listed, but not counted in the percentages below.

  • 60g de “cream cheese” (Philadelphia ou St Morêt), à temperature ambiante60 g
  • 30g de beurre doux, ramolli30 g
  • 190g de sucre glace190 g
  • 1 pincée de sel≈ 0.4 g
  • 2 or 3 cuil. à soupe (30-45 ml) de crème épaisse≈ 37 g
  • Noix de pecan ou noix, hâchées grossièrementn/a

flour 240 gbatter 880 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.

  • Carrot58% · 5th percentile
  • Sugar63% · 8th percentile
  • Fat71% · 41st percentile
  • Egg42% · 5th percentile
  • Spice2.2% · 64th percentile
  • Leavening2.5% · 7th percentile
  • Salt1.3% · 73rd percentile

Oven

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

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