Carrot Cake Lab260 recipes
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Carrot Cake

onceuponachef.com · 2024 · 16 in a (9-in) layer cake or 20 in a (9 x 13-in) sheet cake

Against 260 carrot cake recipes

More salt than 88% of recipes and more fat than 79%.

See how all 260 carrot cake recipes compare →

Get the method at onceuponachef.com →This page has the ingredients and the numbers. The instructions and photos are on the original recipe, which Recipe Lab does not republish.

How it compares

Against the typical cake: the median of 260 carrot cake recipes, per 100 g of flour.

  • More salt than 88% of recipes: 2.1% of the flour weight against the typical recipe's 0.6%, about 3.5 times as much.
  • More fat than 79% of recipes: 97% of the flour weight against the typical recipe's 78%.
  • More sugar than 75% of recipes: 146% of the flour weight against the typical recipe's 107%.
Carrot: 98%, 34th percentileSugar: 146%, 75th percentileFat: 97%, 80th percentileEgg: 71%, 53rd percentileSpice: 2.1%, 58th percentileLeavening: 4.3%, 37th percentileSalt: 2.1%, 89th percentileCarrotSugarFatEggSpiceLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (20)

  • ½ cup dried currants≈ 119 g
  • 2¼ cups all purpose flour, (spooned into measuring cup and leveled-off)≈ 281 g
  • 2 teaspoons baking soda≈ 12 g
  • 1 teaspoon salt≈ 6 g
  • 1½ teaspoons ground cinnamon≈ 3.9 g
  • ¼ teaspoon ground nutmeg≈ 0.7 g
  • ¼ teaspoon ground allspice≈ 0.7 g
  • ¼ teaspoon ground cloves≈ 0.7 g
  • ¾ cup pecans or walnuts, (coarsely chopped)≈ 90 g
  • 4 large eggs≈ 200 g
  • 1½ cups granulated sugar≈ 300 g
  • ½ cup (packed) dark brown sugar≈ 110 g
  • 1¼ cups vegetable oil≈ 273 g
  • 2½ cups finely shredded carrots, from 1 pound of carrots (see note)≈ 275 g

Toppings and extras

Listed, but not counted in the percentages below.

  • 8 oz cream cheese, (at room temperature)227 g
  • ½ cup (1 stick) unsalted butter, (at room temperature)≈ 114 g
  • 1 teaspoon vanilla extract≈ 4.2 g
  • Pinch salt≈ 0.4 g
  • 4 cups confectioners' sugar≈ 480 g
  • ½ cup pecans or walnuts, (coarsely chopped (optional))≈ 60 g

flour 281 gbatter 1671 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.

  • Carrot98% · 34th percentile
  • Sugar146% · 75th percentile
  • Fat97% · 80th percentile
  • Egg71% · 53rd percentile
  • Spice2.1% · 58th percentile
  • Leavening4.3% · 37th percentile
  • Salt2.1% · 89th percentile

Oven

Temperature
350°F / 175°C
median 350°F
Time
40 minutes
median 40 minutes

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