Carrot Cake Lab260 recipes
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Brown Butter Carrot Cake

Tessa Arias · handletheheat.com · 2026 · 10 servings

Against 260 carrot cake recipes

Less egg than 91% of recipes and less fat than 87%.

See how all 260 carrot cake recipes compare →

Get the method at handletheheat.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 91% of recipes: 47% of the flour weight against the typical recipe's 68%.
  • Less fat than 87% of recipes: 45% of the flour weight against the typical recipe's 78%.
Carrot: 93%, 32nd percentileSugar: 126%, 62nd percentileFat: 45%, 13th percentileEgg: 47%, 8th percentileSpice: 1.6%, 43rd percentileLeavening: 3.8%, 26th percentileSalt: 0.9%, 57th percentileCarrotSugarFatEggSpiceLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (18)

  • 10 tablespoons (142 grams) unsalted butter142 g
  • 2 1/2 cups (318 grams) all-purpose flour318 g
  • 2 teaspoons baking soda≈ 12 g
  • 1/2 teaspoon fine sea salt≈ 3 g
  • 1 teaspoon ground cinnamon≈ 2.6 g
  • 1/2 teaspoon ground nutmeg≈ 1.3 g
  • 1/2 teaspoon ground ginger≈ 1.3 g
  • 2 cups (400 grams) firmly packed light brown sugar400 g
  • 3 large eggs, (at room temperature)≈ 150 g
  • 1 cup (250 grams) unsweetened applesauce250 g
  • 1 teaspoon vanilla≈ 4.2 g
  • 3 cups (296 grams) finely shredded carrots* ((about 4 medium carrots))296 g
  • 3/4 cup (84 grams) finely chopped walnuts or pecans84 g

Toppings and extras

Listed, but not counted in the percentages below.

  • 24 ounces (680 grams) cream cheese, (completely softened to room temperature)680 g
  • 2 sticks (227 grams) unsalted butter, (completely softened to room temperature)227 g
  • 1 tablespoon vanilla paste or extract≈ 13 g
  • 1/4 teaspoon fine sea salt≈ 1.5 g
  • 5 cups (625 grams) powdered sugar, (sifted)625 g

flour 318 gbatter 1664 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.

  • Carrot93% · 32nd percentile
  • Sugar126% · 62nd percentile
  • Fat45% · 13th percentile
  • Egg47% · 8th percentile
  • Spice1.6% · 43rd percentile
  • Leavening3.8% · 26th percentile
  • Salt0.9% · 57th percentile

Oven

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

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