Carrot Cake Sheet Cake

Ingredients (19)

• 1 1/2 cups vegetable oil*≈ 327 g
• 2 cups sugar≈ 400 g
• 4 large eggs≈ 200 g
• 1 Tbsp vanilla extract≈ 13 g
• 1 Tbsp cinnamon≈ 8 g
• 1/2 tsp ginger≈ 1.3 g
• 1/2 tsp nutmeg≈ 1.3 g
• 1/4 tsp clove≈ 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
• 1 1/2 cups chopped pecans (plus more for optional garnish)≈ 165 g

Toppings and extras

Listed, but not counted in the percentages below.

• 4 ounces cream cheese113 g
• 6 Tbsp unsalted butter≈ 85 g
• 1/2 tsp vanilla extract≈ 2.1 g
• 3 cups powdered sugar≈ 360 g
• pinch salt≈ 0.4 g
• 1 tsp lemon juice (optional, replace with half and half or milk if you don't want or need the additional tartness from the lemon juice)≈ 4.9 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

40 to 45 minutes

median 40 minutes