Carrot Cake Lab260 recipes
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Sheet Pan Carrot Cake

tastesbetterfromscratch.com · 2026 · 24 squares

Against 260 carrot cake recipes

Less fat than 92% of recipes and more salt than 88%.

See how all 260 carrot cake recipes compare →

Get the method at tastesbetterfromscratch.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 fat than 92% of recipes: 39% of the flour weight against the typical recipe's 78%, about half as much.
  • 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.
  • Less egg than 81% of recipes: 53% of the flour weight against the typical recipe's 68%.
  • More spice than 82% of recipes: 3.2% of the flour weight against the typical recipe's 1.9%.
Carrot: 102%, 45th percentileSugar: 142%, 74th percentileFat: 39%, 8th percentileEgg: 53%, 17th percentileSpice: 3.2%, 83rd percentileLeavening: 5.7%, 70th percentileSalt: 2.1%, 89th percentileCarrotSugarFatEggSpiceLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (20)

  • 2 1/4 cups all-purpose flour≈ 281 g
  • 1 1/2 teaspoons baking soda≈ 9 g
  • 1 1/2 teaspoons baking powder≈ 7 g
  • 1 1/2 teaspoons kosher salt≈ 6 g
  • 2 1/2 teaspoons ground cinnamon≈ 7 g
  • 1/2 teaspoon ground nutmeg≈ 1.3 g
  • 1/2 teaspoon ground allspice≈ 1.3 g
  • 3 large eggs≈ 150 g
  • 2/3 cup crushed pineapple (, not drained)≈ 158 g
  • 1/2 cup oil ((vegetable, canola or avocado oil))≈ 109 g
  • 1/2 cup milk≈ 122 g
  • 1 1/2 teaspoons vanilla extract≈ 6 g
  • 2 cups granulated sugar≈ 400 g
  • 4 large carrots (, washed and peeled)≈ 288 g

Toppings and extras

Listed, but not counted in the percentages below.

  • 1/2 cup butter (, room temperature)≈ 114 g
  • 8 ounces cream cheese (, softened)227 g
  • 3 1/2 cups powdered sugar≈ 420 g
  • 2 teaspoon vanilla extract≈ 8 g
  • 2/3 cup heavy whipping cream≈ 159 g
  • orange and green food coloring (, for carrot design if desired)n/a

flour 281 gbatter 1546 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.

  • Carrot102% · 45th percentile
  • Sugar142% · 74th percentile
  • Fat39% · 8th percentile
  • Egg53% · 17th percentile
  • Spice3.2% · 83rd percentile
  • Leavening5.7% · 70th percentile
  • Salt2.1% · 89th percentile

Oven

Temperature
350°F / 175°C
median 350°F
Time
18 to 22 minutes
median 40 minutes

Keep exploring

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