Carrot Cake Lab260 recipes
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Ridiculously Easy Carrot Cake Recipe

thecafesucrefarine.com · 2023 · 24

Against 260 carrot cake recipes

More sugar than 93% of recipes and more spice than 96%.

See how all 260 carrot cake recipes compare →

Get the method at thecafesucrefarine.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.

  • More sugar than 93% of recipes: 168% of the flour weight against the typical recipe's 107%.
  • More spice than 96% of recipes: 4.7% of the flour weight against the typical recipe's 1.9%, about 2.5 times as much.
  • More fat than 87% of recipes: 109% of the flour weight against the typical recipe's 78%.
  • Egg in the middle half of recipes: 80% of the flour weight against the typical recipe's 68%.
Carrot: 113%, 56th percentileSugar: 168%, 94th percentileFat: 109%, 88th percentileEgg: 80%, 76th percentileSpice: 4.7%, 97th percentileLeavening: 4%, 30th percentileSalt: 1.6%, 77th percentileCarrotSugarFatEggSpiceLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (23)

  • 8 ounces can crushed pineapple in pineapple juice (not syrup)227 g
  • 10 ounces shredded carrots (I use one 10-ounce bag) (or you can use 3 cups of finely shredded carrots (3-4 average size carrots))284 g
  • 1¼ cups neutral flavored oil≈ 273 g
  • 1 cup granulated sugar≈ 200 g
  • 1 cup brown sugar ((I use dark brown sugar but light brown will also work))≈ 220 g
  • 2 teaspoons vanilla extract≈ 8 g
  • 4 large eggs≈ 200 g
  • 1 tablespoon ground cinnamon≈ 8 g
  • 1 teaspoon ground ginger≈ 2.6 g
  • ½ teaspoon cloves ground cloves≈ 1.3 g
  • 1½ teaspoons baking powder≈ 7 g
  • ½ teaspoon baking soda≈ 3 g
  • 1 teaspoon kosher salt≈ 4 g
  • 2 cups all-purpose flour≈ 250 g
  • 1 cup sweetened shredded coconut≈ 85 g
  • ¼ cup hot water≈ 59 g

Toppings and extras

Listed, but not counted in the percentages below.

  • ¾ cup powdered sugar≈ 90 g
  • ½ teaspoon vanilla extract≈ 2.1 g
  • 8 tablespoons butter ((1 stick) I used salted)≈ 114 g
  • 4 tablespoons half and half or milk (maybe a bit more)≈ 61 g
  • ½ cup brown sugar (I use dark brown sugar but light will also work.)≈ 110 g
  • ⅛ teaspoon almond extract (optional)≈ 0.5 g
  • 3 cups powdered sugar (maybe a bit more)≈ 360 g

flour 250 gbatter 1831 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.

  • Carrot113% · 56th percentile
  • Sugar168% · 94th percentile
  • Fat109% · 88th percentile
  • Egg80% · 76th percentile
  • Spice4.7% · 97th percentile
  • Leavening4% · 30th percentile
  • Salt1.6% · 77th percentile

Oven

Temperature
350°F / 175°C
median 350°F
Time
35 to 45 minutes
median 40 minutes

Keep exploring

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