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Carrot Cake Rezept – ein saftiger, einfacher Möhrenkuchen mit Walnüssen

Original in German

Jeanny · zuckerzimtundliebe.de · 2022 · 10 Portionen

Against 260 carrot cake recipes

More carrot than 89% of recipes and more egg than 93%.

How German carrot cake recipes differ from English ones →

Get the method at zuckerzimtundliebe.de →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 carrot than 89% of recipes: 156% of the flour weight against the typical recipe's 107%.
  • More egg than 93% of recipes: 89% of the flour weight against the typical recipe's 68%.
  • Fat in the middle half of recipes: 92% of the flour weight against the typical recipe's 78%.
Carrot: 156%, 90th percentileSugar: 89%, 34th percentileFat: 92%, 74th percentileEgg: 89%, 94th percentileSpice: 1.2%, 33rd percentileLeavening: 5.1%, 61st percentileSalt: 0.2%, 41st percentileCarrotSugarFatEggSpiceLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (13)

  • 350 g Möhren (gewogen vor dem Schälen und Raspeln, das sind ca. drei mittelgroße Möhren)350 g
  • 50 g gemahlene Haselnüsse oder Mandeln (alternativ: Kokosraspel)50 g
  • 225 g Mehl225 g
  • 2,5 TL Backpulver≈ 12 g
  • 1 TL Zimt≈ 2.6 g
  • 1 Prise Salz≈ 0.4 g
  • 225 ml geschmacksneutrales Pflanzenöl (bspw. Sonnenblumenöl)≈ 207 g
  • 200 g brauner Zucker200 g
  • 4 Eier (Gr. M, raumtemperiert)≈ 200 g
  • 1 Handvoll Walnusshälften (einmal kurz grob gehackt bzw. halbiert)n/a

Toppings and extras

Listed, but not counted in the percentages below.

  • einfacher Zuckerguss aus Puderzucker und Milch oder Zitronen- bzw. Orangensaft oder wie hier: angerührt aus 1 EL Schmand und so viel Puderzucker, bis die Glasur schön zähfließend istn/a
  • fein gehackte / gemahlene Pistazien (optional)n/a
  • Marzipanmöhren (optional)n/a

flour 225 gbatter 1247 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.

  • Carrot156% · 90th percentile
  • Sugar89% · 34th percentile
  • Fat92% · 74th percentile
  • Egg89% · 94th percentile
  • Spice1.2% · 33rd percentile
  • Leavening5.1% · 61st percentile
  • Salt0.2% · 41st percentile

Oven

Temperature
350°F / 175°C
median 350°F
Time
50 to 55 minutes
median 40 minutes

Keep exploring

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