Carrot Cake

Ingredients (16)

• 2 cups all-purpose flour≈ 250 g
• 2 cups sugar≈ 400 g
• 2 teaspoons ground cinnamon≈ 5 g
• 1 teaspoon baking soda≈ 6 g
• 1/2 teaspoon salt≈ 3 g
• 3 large eggs, room temperature≈ 150 g
• 1-1/2 cups canola oil≈ 327 g
• 2 cups finely grated carrots≈ 220 g
• 1 teaspoon vanilla extract≈ 4.2 g
• 1 cup well-drained crushed pineapple≈ 237 g
• 1 cup sweetened shredded coconut≈ 85 g
• 1 cup chopped nuts≈ 120 g

Toppings and extras

Listed, but not counted in the percentages below.

• 6 ounces cream cheese, softened170 g
• 6 tablespoons butter, softened≈ 85 g
• 3 cups confectioners' sugar≈ 360 g
• Additional chopped nutsn/a

flour 250 gbatter 1807 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%
• Sugar160% · 86th percentile · median 107%
• Fat131% · 96th percentile · median 78%
• Egg60% · 28th percentile · median 68%
• Spice2.1% · 58th percentile · median 1.9%
• Leavening2.4% · 5th percentile · median 4.8%
• Salt1.2% · 68th percentile · median 0.6%

Oven

Temperature

350°F / 175°C

median 350°F

Time

50 to 60 minutes

median 40 minutes