Carrot Cake Coffee Cake

Ingredients (23)

• 3/4 cup butter, melted≈ 170 g
• 3 large eggs≈ 150 g
• 2/3 cup buttermilk (see note)≈ 163 g
• 2/3 cup granulated sugar≈ 133 g
• 1/2 cup packed light brown sugar≈ 110 g
• 1 teaspoon vanilla extract≈ 4.2 g
• 2 cups finely shredded carrots (see note)≈ 220 g
• 2 cups all-purpose flour≈ 250 g
• 1 1/2 teaspoons baking powder≈ 7 g
• 1 1/2 teaspoons ground cinnamon≈ 3.9 g
• 1/2 teaspoon baking soda≈ 3 g
• 1/2 teaspoon salt≈ 3 g
• 1/4 teaspoon ground nutmeg≈ 0.7 g

Toppings and extras

Listed, but not counted in the percentages below.

• 1 cup all-purpose flour≈ 125 g
• 1 cup packed light brown sugar≈ 220 g
• 1 1/2 teaspoons ground cinnamon≈ 3.9 g
• Pinch salt≈ 0.4 g
• 1/2 cup butter, melted≈ 114 g
• 3 ounces cream cheese, softened85 g
• 2 tablespoons butter, softened≈ 28 g
• 1/4 teaspoon vanilla extract≈ 1.1 g
• 1 cup powdered sugar≈ 120 g
• 1 to 2 tablespoons milk≈ 23 g

flour 250 gbatter 1218 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 · median 107%
• Sugar97% · 38th percentile · median 107%
• Fat68% · 35th percentile · median 78%
• Egg60% · 28th percentile · median 68%
• Spice1.8% · 49th percentile · median 1.9%
• Leavening4% · 30th percentile · median 4.8%
• Salt1.2% · 68th percentile · median 0.6%

Oven

Temperature

350°F / 175°C

median 350°F

Time

40 to 45 minutes

median 40 minutes