Tontopf Karotten Kuchen
Original in German
Team Marcel Paa · marcelpaa.com · 2016 · 15 Tontöpfe
Against 260 carrot cake recipes
More egg than 93% of recipes and no spice, unlike 78%.
How it compares
Against the typical cake: the median of 260 carrot cake recipes, per 100 g of flour.
- More egg than 93% of recipes: 89% of the flour weight against the typical recipe's 68%.
- No spice at all, where 78% of recipes use some (most of those 1.5 to 3% of the flour weight).
- More leavening than 90% of recipes: 7.8% of the flour weight against the typical recipe's 4.8%.
- More carrot than 78% of recipes: 133% of the flour weight against the typical recipe's 107%.
Ingredients (10)
- 400 g Butter (weich)400 g
- 400 g Zucker400 g
- 8 Eier≈ 400 g
- 100 g Vollmilch100 g
- 200 g Haselnüsse gemahlen200 g
- 450 g Weissmehl ((Weizenmehl Type 405))450 g
- 35 g Backpulver35 g
- 600 g Karotten (geraffelt)600 g
- Rollfondant, weissn/a
- Aprikosen Marmeladen/a
flour 450 gbatter 2585 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.
- Carrot133% · 80th percentile · median 107%
- Sugar89% · 34th percentile · median 107%
- Fat89% · 70th percentile · median 78%
- Egg89% · 94th percentile · median 68%
- Spice0% · 11th percentile · median 1.9%
- Leavening7.8% · 91st percentile · median 4.8%
- Salt0% · 15th percentile · median 0.6%
Oven
- Temperature
- 350°F / 175°C
- median 350°F
- Time
- 30 to 40 minutes
- median 40 minutes
Keep exploring
Recipes most like this one
Nearest by baker's percentages: carrot, sugar, fat, egg, spice, leavening, salt.
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