Coconut Carrot Cake

Ingredients (20)

• 1 3/4 cups sugar≈ 350 g
• 4 eggs≈ 200 g
• 1 cup grapeseed oil≈ 218 g
• 2 cups flour≈ 250 g
• 2 teaspoons baking soda≈ 12 g
• 1 teaspoon ground cardamom≈ 2.6 g
• 1 teaspoon ground cinnamon≈ 2.6 g
• 1/2 teaspoon ground fennel≈ 2.5 g
• 1/2 teaspoon ground nutmeg≈ 1.3 g
• 1/4 teaspoon ground cloves≈ 0.7 g
• A pinch of salt≈ 0.4 g
• 3 cups shredded carrots≈ 330 g
• 1 cup sweetened shredded coconut≈ 85 g

Toppings and extras

Listed, but not counted in the percentages below.

• Spiced Mascarpone Frosting, recipe followsn/a
• 1/2 cup toasted coconut, for garnish≈ 119 g
• 4 ounces cream cheese, at room temperature113 g
• 4 ounces mascarpone cheese, at room temperature113 g
• 2 tablespoons butter, at room temperature≈ 28 g
• 3 1/2 to 4 cups icing sugar≈ 450 g
• 1 tablespoon lemon juice≈ 15 g

flour 250 gbatter 1455 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.

• Carrot132% · 75th percentile · median 107%
• Sugar140% · 73rd percentile · median 107%
• Fat87% · 64th percentile · median 78%
• Egg80% · 76th percentile · median 68%
• Spice2.9% · 78th percentile · median 1.9%
• Leavening4.8% · 47th percentile · median 4.8%
• Salt0.2% · 41st percentile · median 0.6%

Oven

Temperature

350°F / 175°C

median 350°F

Time

35 to 40 minutes

median 40 minutes