Carrot Cake

Ingredients (18)

• 12 ounces carrots (cut into 1/2-inch dice)340 g
• 3 cups unbleached all-purpose flour≈ 375 g
• 3 cups sugar≈ 600 g
• 1 teaspoon salt≈ 6 g
• 1 tablespoon baking soda≈ 18 g
• 1 tablespoon ground cinnamon≈ 8 g
• 1 1/2 cups mild vegetable oil≈ 327 g
• 4 large eggs (lightly beaten)≈ 200 g
• 1 tablespoon vanilla extract≈ 13 g
• 1 1/2 cups shelled walnuts (chopped, plus more for garnish if desired)≈ 180 g
• 1 1/2 cups shredded sweetened coconut≈ 356 g
• 1 1/3 cups puréed cooked carrots ((see above))≈ 147 g
• 3/4 cup drained crushed pineapple (juice reserved)≈ 178 g

Toppings and extras

Listed, but not counted in the percentages below.

• 8 ounces cream cheese (at room temperature)227 g
• 6 tablespoons unsalted butter (at room temperature)≈ 85 g
• 3 cups confectioners' sugar≈ 360 g
• 1 teaspoon vanilla extract≈ 4.2 g
• Juice of 1/2 lemon ((optional))n/a

flour 375 gbatter 2747 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.

• Carrot130% · 71st percentile · median 107%
• Sugar160% · 86th percentile · median 107%
• Fat87% · 64th percentile · median 78%
• Egg53% · 17th percentile · median 68%
• Spice2.1% · 58th percentile · median 1.9%
• Leavening4.8% · 47th percentile · median 4.8%
• Salt1.6% · 77th percentile · median 0.6%

Oven

Temperature

350°F / 175°C

median 350°F

Time

50 to 60 minutes

median 40 minutes