Carrot Cake

Name: Carrot Cake
Cook time: 45 min
Yield: one 9×13 tray
Ingredients: 250 g All-purpose flour; 200 g Granulated sugar; 100 g Brown sugar, packed; 240 g Vegetable oil; 4 large eggs (Eggs (large)); 300 g Carrots, finely grated; 8 g Baking powder; 5 g Baking soda; 4 g Ground cinnamon; 4 g Salt

A moist oil-based carrot cake in grams, sized for a 9×13 tray — the easiest celebration cake to resize.

Butter / oil cake 9×13 in tray · 175 °C / 350 °F · 35–45 min · one 9×13 tray

Conversion honesty: Converts reliably between roughly 0.5× and 2×. Beyond that, leavening stops scaling cleanly.

Ingredients grams first, cups for reference

All-purpose flour250 g (≈ 2 cups)

Granulated sugar200 g (≈ 1 cup)

Brown sugar, packed100 g (≈ ½ cup)

Vegetable oil240 g (≈ 1 cup)

Eggs (large)4 large eggs (≈ 200 g)

Carrots, finely grated300 g

Baking powder8 g (≈ 2 tsp)

Baking soda5 g (≈ 1 tsp)

Ground cinnamon4 g

Salt4 g (≈ ¾ tsp)

Method

Whisk the oil, both sugars and eggs until emulsified and slightly thickened.
Fold in the flour, leavenings, cinnamon and salt.
Stir in the grated carrot last.
Pour into the lined tray and bake 35–45 minutes until a toothpick shows moist crumbs.
Cool completely before frosting — cream cheese frosting is traditional.

Worth knowing: Oil-based batters are the most conversion-tolerant of all cakes; this one shrugs off pan changes.

House formula, gram-first.

Refit this recipe to your pan

Pick the pan you actually own — every gram, egg and minute above recalculates.