Carrot Cake Lab260 recipes
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koude carrotcake van Alison Roman

Original in Dutch

delicious. · deliciousmagazine.nl · 2026 · 10 personen

Against 260 carrot cake recipes

More carrot than 99% of recipes and more egg than 86%.

How Dutch carrot cake recipes differ from English ones →

Get the method at deliciousmagazine.nl →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.

  • More carrot than 99% of recipes: 250% of the flour weight against the typical recipe's 107%, about 2.5 times as much.
  • More egg than 86% of recipes: 83% of the flour weight against the typical recipe's 68%.
  • Less leavening than 91% of recipes: 2.6% of the flour weight against the typical recipe's 4.8%, about half as much.
  • No salt at all, where 70% of recipes use some (most of those 0.3 to 1.8% of the flour weight).
Carrot: 250%, 100th percentileSugar: 86%, 32nd percentileFat: 61%, 28th percentileEgg: 83%, 88th percentileSpice: 2.2%, 64th percentileLeavening: 2.6%, 8th percentileSalt: 0%, 15th percentileCarrotSugarFatEggSpiceLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (13)

  • 180 g bloem180 g
  • 1½ tl gemalen kaneel≈ 3.9 g
  • 1 tl baksoda≈ 4.9 g
  • 1 tl bakpoeder≈ 4.6 g
  • ½ tl gemalen kurkuma, (kardemom of gember (optioneel))≈ 2.5 g
  • 155 g lichtbruine basterdsuiker155 g
  • 160 ml zure room of Griekse yoghurt≈ 156 g
  • 3 grote eieren ((L))≈ 150 g
  • 450 g wortels, (geschild en geraspt)450 g
  • 225 g medjooldadels, (10–12 stuks, ontpit en fijngehakt)225 g
  • 55 g boter, (gesmolten)55 g
  • 60 ml plantaardige olie of olijfolie≈ 55 g

Toppings and extras

Listed, but not counted in the percentages below.

  • Eventueel roomkaasglazuur ((zie tip))n/a

flour 180 gbatter 1442 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.

  • Carrot250% · 100th percentile
  • Sugar86% · 32nd percentile
  • Fat61% · 28th percentile
  • Egg83% · 88th percentile
  • Spice2.2% · 64th percentile
  • Leavening2.6% · 8th percentile
  • Salt0% · 15th percentile

Oven

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

Keep exploring

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Nearest by baker's percentages: carrot, sugar, fat, egg, spice, leavening, salt.

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