Carrot Cake Recipe

Ingredients (19)

• 2 cups granulated sugar≈ 400 g
• 1 1/2 cup vegetable oil≈ 327 g
• 2 teaspoon vanilla extract≈ 8 g
• 4 large eggs≈ 200 g
• 2 1/4 cups all-purpose flour≈ 281 g
• 1 1/2 teaspoon baking soda≈ 9 g
• 1 teaspoon baking powder≈ 4.6 g
• 1/2 teaspoon kosher salt≈ 2 g
• 1/4 teaspoon ginger≈ 0.7 g
• 1/4 teaspoon ground cloves≈ 0.7 g
• 1/2 teaspoon nutmeg≈ 1.3 g
• 2 teaspoons ground cinnamon≈ 5 g
• 3 cups grated carrots (or finely shredded)≈ 330 g
• 1 cup chopped pecans≈ 110 g

Toppings and extras

Listed, but not counted in the percentages below.

• 1/2 cup unsalted butter (softened)≈ 114 g
• 2 packages cream cheese, softened (8 oz each )227 g
• 1 Tablespoon vanilla extract≈ 13 g
• 4 1/2 cups powdered sugar≈ 540 g
• 1 Tablespoon milk≈ 15 g

flour 281 gbatter 1680 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.

• Carrot117% · 57th percentile · median 107%
• Sugar142% · 74th percentile · median 107%
• Fat116% · 93rd percentile · median 78%
• Egg71% · 53rd percentile · median 68%
• Spice2.8% · 77th percentile · median 1.9%
• Leavening4.8% · 47th percentile · median 4.8%
• Salt0.7% · 52nd percentile · median 0.6%

Oven

Temperature

350°F / 175°C

median 350°F

Time

38 to 42 minutes

median 40 minutes