Carrot Cake Lab260 recipes
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Carrot Cake Loaf

Amanda Rettke--iambaker.net · iambaker.net · 2025 · 12 slices

Against 260 carrot cake recipes

Less egg than 95% of recipes and less fat than 88%.

See how all 260 carrot cake recipes compare →

Get the method at iambaker.net →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 95% of recipes: 40% of the flour weight against the typical recipe's 68%.
  • Less fat than 88% of recipes: 44% of the flour weight against the typical recipe's 78%.
  • Less carrot than 83% of recipes: 77% of the flour weight against the typical recipe's 107%.
  • Less sugar than 75% of recipes: 80% of the flour weight against the typical recipe's 107%.
Carrot: 77%, 16th percentileSugar: 80%, 22nd percentileFat: 44%, 11th percentileEgg: 40%, 4th percentileSpice: 1.3%, 35th percentileLeavening: 5.5%, 67th percentileSalt: 0.8%, 55th percentileCarrotSugarFatEggSpiceLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (19)

  • ½ cup (109 g) vegetable oil109 g
  • ¾ cup (150 g) light brown sugar, (packed)150 g
  • ¼ cup (50 g) granulated sugar50 g
  • 2 large eggs, (room temperature)≈ 100 g
  • ½ cup (115 g) sour cream, (room temperature)115 g
  • ¼ cup (49 g) crushed pineapple, (drained well)49 g
  • 1 teaspoon vanilla≈ 4.2 g
  • 2 cups (250 g) all-purpose flour250 g
  • 2 teaspoons baking powder≈ 9 g
  • 1 teaspoon ground cinnamon≈ 2.6 g
  • ¾ teaspoon baking soda≈ 4.5 g
  • ½ teaspoon kosher salt≈ 2 g
  • ¼ teaspoon ground nutmeg≈ 0.7 g
  • 1 ¾ cups (192.5 g) finely grated carrots, (3-4 medium carrots, room temperature)193 g

Toppings and extras

Listed, but not counted in the percentages below.

  • 4 ounces cream cheese, (softened)113 g
  • ¼ cup (½ stick / 57 g) butter, ( room temperature)57 g
  • ½ teaspoon vanilla extract≈ 2.1 g
  • 2 cups (250 g) confectioners' sugar250 g
  • ½ cup (58.5 g) walnuts, (roughly chopped (for garnish))59 g

flour 250 gbatter 1039 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.

  • Carrot77% · 16th percentile
  • Sugar80% · 22nd percentile
  • Fat44% · 11th percentile
  • Egg40% · 4th percentile
  • Spice1.3% · 35th percentile
  • Leavening5.5% · 67th percentile
  • Salt0.8% · 55th percentile

Oven

Temperature
350°F / 175°C
median 350°F
Time
55 to 60 minutes
median 40 minutes

Keep exploring

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