Carrot Cake Lab260 recipes
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My Favorite Carrot Cake Recipe

Sally · sallysbakingaddiction.com · 2015 · 12 / serves 12

Against 260 carrot cake recipes

Less carrot than 80% of recipes.

See how all 260 carrot cake recipes compare →

Get the method at sallysbakingaddiction.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.

  • Less carrot than 80% of recipes: 83% of the flour weight against the typical recipe's 107%.
  • Spice in the middle half of recipes: 2.5% of the flour weight against the typical recipe's 1.9%.
Carrot: 83%, 20th percentileSugar: 128%, 64th percentileFat: 72%, 43rd percentileEgg: 64%, 36th percentileSpice: 2.5%, 70th percentileLeavening: 4.9%, 52nd percentileSalt: 1%, 59th percentileCarrotSugarFatEggSpiceLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (21)

  • 2 cups (260g) chopped pecans or walnuts (1 cup for cake, 1 cup for garnish)*260 g
  • 1 and 1/2 cups (300g) packed light or dark brown sugar300 g
  • 1/2 cup (100g) granulated sugar100 g
  • 1 cup (226g/240ml) vegetable oil (or melted coconut oil)*226 g
  • 4 large eggs, at room temperature≈ 200 g
  • 3/4 cup (180g) smooth unsweetened applesauce180 g
  • 1 teaspoon pure vanilla extract≈ 4.2 g
  • 2 and 1/2 cups (313g) all-purpose flour (spooned & leveled)313 g
  • 2 teaspoons baking powder≈ 9 g
  • 1 teaspoon baking soda≈ 6 g
  • 1/2 teaspoon salt≈ 3 g
  • 1 and 1/2 teaspoons ground cinnamon≈ 3.9 g
  • 1 teaspoon ground ginger≈ 2.6 g
  • 1/4 teaspoon ground nutmeg≈ 0.7 g
  • 1/4 teaspoon ground cloves≈ 0.7 g
  • 2 cups (260g) grated carrots (about 4 large)260 g

Toppings and extras

Listed, but not counted in the percentages below.

  • 16 ounces (452g) full-fat brick cream cheese, softened to room temperature452 g
  • 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature113 g
  • 4 cups (480g) confectioners’ sugar480 g
  • 1 and 1/2 teaspoons pure vanilla extract≈ 6 g
  • pinch of salt, to taste≈ 0.4 g

flour 313 gbatter 1869 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.

  • Carrot83% · 20th percentile
  • Sugar128% · 64th percentile
  • Fat72% · 43rd percentile
  • Egg64% · 36th percentile
  • Spice2.5% · 70th percentile
  • Leavening4.9% · 52nd percentile
  • Salt1% · 59th percentile

Oven

Temperature
300°F / 150°C
median 350°F
Time
6 to 8 minutes
median 40 minutes

Keep exploring

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