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Gluten-Free Carrot Cake

Alyssa Rimmer · kingarthurbaking.com · 16

Against 260 carrot cake recipes

More egg than 85% of recipes and more fat than 80%.

See how all 260 carrot cake recipes compare →

Get the method at kingarthurbaking.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.

  • More egg than 85% of recipes: 80% of the flour weight against the typical recipe's 68%.
  • More fat than 80% of recipes: 98% of the flour weight against the typical recipe's 78%.
  • More salt than 83% of recipes: 1.9% of the flour weight against the typical recipe's 0.6%, about 3 times as much.
  • More spice than 81% of recipes: 3.1% of the flour weight against the typical recipe's 1.9%.
Carrot: 111%, 54th percentileSugar: 127%, 63rd percentileFat: 98%, 80th percentileEgg: 80%, 85th percentileSpice: 3.1%, 82nd percentileLeavening: 3.8%, 26th percentileSalt: 1.9%, 85th percentileCarrotSugarFatEggSpiceLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (18)

  • 1 1/4 cups (248g) vegetable oil248 g
  • 5 large eggs, at room temperature≈ 250 g
  • 2 cups (397g) granulated sugar397 g
  • 1 tablespoon ground cinnamon≈ 8 g
  • 1/2 teaspoon ground ginger≈ 1.3 g
  • 1/4 teaspoon ground cloves≈ 0.7 g
  • 1 teaspoon table salt≈ 6 g
  • 2 cups (312g) King Arthur Gluten-Free All-Purpose Flour312 g
  • 2 teaspoons baking soda≈ 12 g
  • 1/2 teaspoon xanthan gum≈ 2.5 g
  • 3 1/2 cups (347g) carrots, finely grated347 g
  • 1 1/2 cups (170g) walnuts, chopped170 g
  • 4 tablespoons (57g) butter, at room temperature, at least 65°F57 g

Toppings and extras

Listed, but not counted in the percentages below.

  • half an 8-ounce package (113g) cream cheese, at room temperature113 g
  • 1/8 teaspoon table salt≈ 0.8 g
  • 1 teaspoon gluten-free vanilla extract≈ 4.2 g
  • 1 1/2 cups (170g) confectioners' sugar170 g
  • 4 to 6 tablespoons milk or heavy cream≈ 75 g

flour 312 gbatter 1811 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.

  • Carrot111% · 54th percentile
  • Sugar127% · 63rd percentile
  • Fat98% · 80th percentile
  • Egg80% · 85th percentile
  • Spice3.1% · 82nd percentile
  • Leavening3.8% · 26th percentile
  • Salt1.9% · 85th percentile

Oven

Temperature
350°F / 175°C
median 350°F
Time
40 to 50 minutes
median 40 minutes

Keep exploring

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