Carrot Cake Lab260 recipes
← All carrot cake recipes

PASTEL DE ZANAHORIA LIGHT

Original in Spanish

Laura Muller · lasrecetasdelaura.com · 2016 · 8 personas

Against 260 carrot cake recipes

More sugar than 81% of recipes and more fat than 84%.

See how all 260 carrot cake recipes compare →

Get the method at lasrecetasdelaura.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 sugar than 81% of recipes: 160% of the flour weight against the typical recipe's 107%.
  • More fat than 84% of recipes: 104% of the flour weight against the typical recipe's 78%.
  • More spice than 81% of recipes: 3.1% of the flour weight against the typical recipe's 1.9%.
  • Carrot in the middle half of recipes: 88% of the flour weight against the typical recipe's 107%.
Carrot: 88%, 27th percentileSugar: 160%, 86th percentileFat: 104%, 85th percentileEgg: 80%, 76th percentileSpice: 3.1%, 82nd percentileLeavening: 4.2%, 34th percentileSalt: 0.2%, 41st percentileCarrotSugarFatEggSpiceLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (21)

  • 1 tza harina (de trigo integral)≈ 125 g
  • 1 tza harina (integral)≈ 125 g
  • 1 tza sustituto de azúcar ( o azúcar natural)≈ 200 g
  • 1 tza azúcar (mascabado o azúcar morena)≈ 200 g
  • 1 pizca sal≈ 0.4 g
  • 1 cdta polvo para hornear≈ 4.6 g
  • 4 pzas huevo≈ 200 g
  • 2 cdas extracto de vainilla≈ 25 g
  • 2 tzas zanahoria (ralladura)≈ 220 g
  • 1 tza piña (en trozos (de almíbar))≈ 237 g
  • 1/2 tza coco (ralladura)≈ 48 g
  • 1/2 tza nuez≈ 119 g
  • 1 cdta bicarbonato≈ 6 g
  • 1 tza aceite (vegetal)≈ 218 g
  • 1/2 tza coco (rayadura)≈ 119 g
  • 3 cdas mantequilla≈ 43 g
  • 1 cda extracto de vainilla≈ 13 g
  • 1/2 tza jugo (de la piña en almíbar)≈ 119 g
  • 1/2 tza yogurt (natural)≈ 123 g
  • 1 cda canela (en polvo)≈ 8 g
  • 1 tza requesón (o queso ricotta)≈ 237 g

flour 250 gbatter 2387 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.

  • Carrot88% · 27th percentile
  • Sugar160% · 86th percentile
  • Fat104% · 85th percentile
  • Egg80% · 76th percentile
  • Spice3.1% · 82nd percentile
  • Leavening4.2% · 34th percentile
  • Salt0.2% · 41st percentile

Oven

Temperature
350°F / 175°C
median 350°F
Time
not stated
median 40 minutes

Keep exploring

Recipes most like this one

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

Do something with it

Or browse all 260 carrot cake recipes.