Carrot Cake Lab260 recipes
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Carrot Cake

Alton Brown · foodnetwork.com · 2015 · 1 (9-inch) cake

Against 260 carrot cake recipes

Less egg than 93% of recipes and less fat than 81%.

See how all 260 carrot cake recipes compare →

Get the method at foodnetwork.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 egg than 93% of recipes: 44% of the flour weight against the typical recipe's 68%.
  • Less fat than 81% of recipes: 50% of the flour weight against the typical recipe's 78%.
  • Less leavening than 84% of recipes: 3.1% of the flour weight against the typical recipe's 4.8%.
Carrot: 100%, 40th percentileSugar: 100%, 43rd percentileFat: 50%, 18th percentileEgg: 44%, 6th percentileSpice: 0.6%, 24th percentileLeavening: 3.1%, 15th percentileSalt: 0.9%, 57th percentileCarrotSugarFatEggSpiceLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (18)

  • 12 ounces, approximately 2 1/2 cups, all-purpose flour, plus extra for pan340 g
  • 12 ounces grated carrots, medium grate, approximately 6 medium340 g
  • 1 teaspoon baking powder≈ 4.6 g
  • 1 teaspoon baking soda≈ 6 g
  • 1/4 teaspoon ground allspice≈ 0.7 g
  • 1/4 teaspoon ground cinnamon≈ 0.7 g
  • 1/4 teaspoon freshly ground nutmeg≈ 0.7 g
  • 1/2 teaspoon salt≈ 3 g
  • 10 ounces sugar, approximately 1 1/3 cups284 g
  • 2 ounces dark brown sugar, approximately 1/4 cup firmly packed57 g
  • 3 large eggs≈ 150 g
  • 6 ounces plain yogurt170 g
  • 6 ounces vegetable oil170 g

Toppings and extras

Listed, but not counted in the percentages below.

  • Cream Cheese Frosting, recipe followsn/a
  • 8 ounces cream cheese227 g
  • 2 ounces unsalted butter, room temperature57 g
  • 1 teaspoon vanilla extract≈ 4.2 g
  • 9 ounces powdered sugar, sifted, approximately 2 cups255 g

flour 340 gbatter 1527 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.

  • Carrot100% · 40th percentile
  • Sugar100% · 43rd percentile
  • Fat50% · 18th percentile
  • Egg44% · 6th percentile
  • Spice0.6% · 24th percentile
  • Leavening3.1% · 15th percentile
  • Salt0.9% · 57th percentile

Oven

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

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