Spiced Carrot Cake

Ingredients (20)

• Butter for the pansn/a
• 1/4 cup boiling water≈ 59 g
• 2 English breakfast tea bagsn/a
• 2 3/4 cups all-purpose flour≈ 344 g
• 1 1/2 teaspoons baking powder≈ 7 g
• 1/2 teaspoon baking soda≈ 3 g
• 1/4 teaspoon kosher salt≈ 1 g
• 1 1/2 teaspoons ground cinnamon≈ 3.9 g
• 1 teaspoon ground ginger≈ 2.6 g
• 1/4 teaspoon ground cloves≈ 0.7 g
• 1/4 teaspoon freshly ground black pepper≈ 1.2 g
• 1/2 teaspoon ground cardamom≈ 1.3 g
• 1 3/4 cups light muscovado sugar or light brown sugar≈ 385 g
• 4 large eggs≈ 200 g
• 1 1/2 cups mild vegetable or sunflower oil≈ 327 g
• 3 to 3 1/4 cups carrots (about 5) (grated on the fine holes of a box grater)≈ 344 g

Toppings and extras

Listed, but not counted in the percentages below.

• 10 tablespoons unsalted butter (softened)≈ 142 g
• 1 cup confectioners’ sugar≈ 120 g
• 1 1/2 cups cream cheese≈ 348 g
• 8 to 12 walnut halves (to decorate)n/a

flour 344 gbatter 1680 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.

• Carrot100% · 40th percentile · median 107%
• Sugar112% · 52nd percentile · median 107%
• Fat95% · 78th percentile · median 78%
• Egg58% · 23rd percentile · median 68%
• Spice2.5% · 70th percentile · median 1.9%
• Leavening2.9% · 12th percentile · median 4.8%
• Salt0.3% · 47th percentile · median 0.6%

Oven

Temperature

350°F / 175°C

median 350°F

Time

32 to 40 minutes

median 40 minutes