Carrot Cake Cream Cheese Swirl Bundt Cake

Ingredients (23)

• 1 2/3 cup all-purpose flour≈ 208 g
• 1 teaspoon baking powder≈ 4.6 g
• 3/4 teaspoon baking soda≈ 4.5 g
• 1/2 teaspoon ground nutmeg≈ 1.3 g
• 1 1/2 teaspoons ground cinnamon≈ 3.9 g
• 1/2 teaspoon salt≈ 3 g
• 3 large carrots, ends trimmed and finely shredded (about 2 cups/175 g)175 g
• 3 large eggs≈ 150 g
• 1 cup granulated sugar≈ 200 g
• 1/2 cup packed light brown sugar≈ 110 g
• 1 cup neutral-flavored oil (like canola, vegetable, grapeseed, etc)≈ 218 g
• 1/2 cup toasted chopped pecans (optional)≈ 55 g

Toppings and extras

Listed, but not counted in the percentages below.

• 8 ounces cream cheese (light or regular, softened)227 g
• 1/4 teaspoon vanilla extract≈ 1.1 g
• 1/4 cup granulated sugar≈ 50 g
• 1 large egg≈ 50 g
• 4 ounces cream cheese (softened)113 g
• 2 tablespoons butter (softened)≈ 28 g
• 1/2 teaspoon vanilla extract≈ 2.1 g
• 2 tablespoons heavy cream≈ 30 g
• 1 tablespoon sour cream≈ 14 g
• 2 cups powdered sugar≈ 240 g
• Chopped, toasted pecans, for sprinkling top of cake (optional)n/a

flour 208 gbatter 1134 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.

• Carrot84% · 21st percentile · median 107%
• Sugar149% · 78th percentile · median 107%
• Fat105% · 86th percentile · median 78%
• Egg72% · 56th percentile · median 68%
• Spice2.5% · 70th percentile · median 1.9%
• Leavening4.4% · 39th percentile · median 4.8%
• Salt1.4% · 74th percentile · median 0.6%

Oven

Temperature

350°F / 175°C

median 350°F

Time

45 to 60 minutes

median 40 minutes