Carrot Cake Lab260 recipes
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Carrot Cake

Original in Dutch

Pauline · uitpaulineskeuken.nl · 2013 · 12 personen

Against 260 carrot cake recipes

More leavening than 99% of recipes and more egg than 90%.

How Dutch carrot cake recipes differ from English ones →

Get the method at uitpaulineskeuken.nl →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 leavening than 99% of recipes: 8.9% of the flour weight against the typical recipe's 4.8%.
  • More egg than 90% of recipes: 86% of the flour weight against the typical recipe's 68%.
  • No spice at all, where 78% of recipes use some (most of those 1.5 to 3% of the flour weight).
  • No salt at all, where 70% of recipes use some (most of those 0.3 to 1.8% of the flour weight).
Carrot: 114%, 56th percentileSugar: 86%, 31st percentileFat: 79%, 51st percentileEgg: 86%, 91st percentileSpice: 0%, 11th percentileLeavening: 8.9%, 100th percentileSalt: 0%, 15th percentileCarrotSugarFatEggSpiceLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (16)

  • 6 eieren≈ 300 g
  • 300 ml zonnebloemolie≈ 276 g
  • 400 gr geraspte wortel400 g
  • 300 gr lichtbruine basterdsuiker300 g
  • 350 gr zelfrijzend bakmeel350 g
  • 3 tl bakpoeder≈ 14 g
  • Rasp van een halve sinaasappeln/a
  • 2 tl speculaaskruiden≈ 10 g
  • 100 gr walnoten100 g
  • 50 gr rozijnen50 g
  • 50 gr noten50 g
  • Kneepje honingn/a

Toppings and extras

Listed, but not counted in the percentages below.

  • 200 gr roomkaas200 g
  • 50 gr roomboter (kamertemperatuur)50 g
  • Sap van een halve citroenn/a
  • 60 gr poedersuiker60 g

flour 350 gbatter 1850 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. Leavening includes the baking powder in the self-rising flour, counted as 5% of its weight.

  • Carrot114% · 56th percentile
  • Sugar86% · 31st percentile
  • Fat79% · 51st percentile
  • Egg86% · 91st percentile
  • Spice0% · 11th percentile
  • Leavening8.9% · 100th percentile
  • Salt0% · 15th percentile

Oven

Temperature
350°F / 175°C
median 350°F
Time
not stated
median 40 minutes

Keep exploring

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Nearest by baker's percentages: carrot, sugar, fat, egg, spice, leavening, salt.

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