Carrot Cake

Ingredients (18)

• 1 1/2 cups pecans, toasted and chopped≈ 165 g
• 1 1/2 cups vegetable oil≈ 327 g
• 2 cups granulated sugar≈ 400 g
• 4 large eggs≈ 200 g
• 1 Tbsp vanilla extract≈ 13 g
• 1 Tbsp ground cinnamon≈ 8 g
• 1/2 tsp ground ginger≈ 1.3 g
• 1/2 tsp ground nutmeg≈ 1.3 g
• 1/4 tsp ground cloves≈ 0.7 g
• 1 tsp salt≈ 6 g
• 2 tsp baking soda≈ 12 g
• 2 cups all purpose flour≈ 250 g
• 3 cups grated carrot≈ 330 g

Toppings and extras

Listed, but not counted in the percentages below.

• 8 ounces cream cheese227 g
• 3/4 cup unsalted butter≈ 170 g
• 1/4 tsp salt≈ 1.5 g
• 2 tsp vanilla extract≈ 8 g
• 5 cups powdered sugar≈ 600 g

flour 250 gbatter 1714 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.

• Carrot132% · 75th percentile · median 107%
• Sugar160% · 86th percentile · median 107%
• Fat131% · 96th percentile · median 78%
• Egg80% · 76th percentile · median 68%
• Spice4.4% · 95th percentile · median 1.9%
• Leavening4.8% · 47th percentile · median 4.8%
• Salt2.4% · 94th percentile · median 0.6%

Oven

Temperature

350°F / 175°C

median 350°F

Time

10 to 15 minutes

median 40 minutes