Carrot Cake Lab260 recipes
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Besonders saftiger Rüblikuchen

Original in German

GU · kuechengoetter.de · Für 1 Springform (26 cm Ø, 12 Stücke)

Against 260 carrot cake recipes

More egg than 99% of recipes and more leavening than 98%.

How German carrot cake recipes differ from English ones →

Get the method at kuechengoetter.de →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 99% of recipes: 135% of the flour weight against the typical recipe's 68%, about twice as much.
  • More leavening than 98% of recipes: 8.6% of the flour weight against the typical recipe's 4.8%.
  • More carrot than 84% of recipes: 143% of the flour weight against the typical recipe's 107%.
  • No spice at all, where 78% of recipes use some (most of those 1.5 to 3% of the flour weight).
Carrot: 143%, 85th percentileSugar: 86%, 31st percentileFat: 86%, 58th percentileEgg: 135%, 100th percentileSpice: 0%, 11th percentileLeavening: 8.6%, 99th percentileSalt: 0%, 15th percentileCarrotSugarFatEggSpiceLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (19)

  • 250 g Möhren250 g
  • 1/2 Vanilleschoten/a
  • 4 Eier (Größe M)≈ 200 g
  • Salzn/a
  • 150 g Zucker150 g
  • 150 g Butter150 g
  • 2 Eigelb (Größe M)≈ 36 g
  • 50 ml Milch≈ 52 g
  • 1/2 TL abgeriebene Bio-Zitronenschale≈ 2.5 g
  • 175 g Dinkelmehl (Type 630)175 g
  • 1 Pck. Backpulver15 g
  • 100 g gemahlene Haselnüsse100 g
  • 50 g Marzipanrohmasse50 g

Toppings and extras

Listed, but not counted in the percentages below.

  • 50 g Puderzucker50 g
  • 1-2 Msp. orange Lebensmittelfarbe (Pulver)≈ 0.6 g
  • 1 Msp. grüne Lebensmittelfarbe (Pulver)≈ 0.4 g
  • 80 g Aprikosenkonfitüre80 g
  • 200 g Puderzucker200 g
  • 1 EL Zitronensaft≈ 15 g

flour 175 gbatter 1180 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.

  • Carrot143% · 85th percentile
  • Sugar86% · 31st percentile
  • Fat86% · 58th percentile
  • Egg135% · 100th percentile
  • Spice0% · 11th percentile
  • Leavening8.6% · 99th percentile
  • Salt0% · 15th percentile

Oven

Temperature
375°F / 190°C
median 350°F
Time
35 minutes
median 40 minutes

Keep exploring

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Nearest by baker's percentages: carrot, sugar, fat, egg, spice, leavening, salt.

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