Easy Carrot Cake with Buttermilk Glaze

Ingredients (19)

• 4 eggs≈ 200 g
• 1 cup mild-flavored vegetable oil (such as sunflower oil or canola oil)≈ 218 g
• 2 cups sugar≈ 400 g
• 1 pound carrots, peeled and roughly chopped if large454 g
• ¾ cup pecans≈ 83 g
• 2 cups all-purpose flour≈ 250 g
• 1 cup shredded coconut≈ 85 g
• 1 tablespoon baking powder≈ 14 g
• 1 teaspoon baking soda≈ 6 g
• 1 teaspoon salt≈ 6 g
• 1 teaspoons cinnamon≈ 2.6 g
• ½ teaspoon cloves≈ 1.3 g
• ½ teaspoon ginger≈ 1.3 g

Toppings and extras

Listed, but not counted in the percentages below.

• 2 tablespoons butter≈ 28 g
• ¼ cup sugar≈ 50 g
• ⅛ teaspoon baking soda≈ 0.8 g
• 2 tablespoons buttermilk≈ 31 g
• 2 teaspoons maple syrup≈ 13 g
• 1 teaspoon vanilla≈ 4.2 g

flour 250 gbatter 1720 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.

• Carrot181% · 96th percentile · median 107%
• Sugar160% · 86th percentile · median 107%
• Fat87% · 64th percentile · median 78%
• Egg80% · 76th percentile · median 68%
• Spice2.1% · 58th percentile · median 1.9%
• Leavening7.9% · 91st percentile · median 4.8%
• Salt2.4% · 94th percentile · median 0.6%

Oven

Temperature

400°F / 205°C

median 350°F

Time

45 to 50 minutes

median 40 minutes