I mean, it is always the same size, right? That’s the point of a measuring cup, to always get the same volume. If that’s a useful volume, it doesn’t matter if it’s the same as anyone else’s
Supposedly less true of baking, where more precision is necessary.
Before i started weighing the fruit for my pies, i had a measuring bowl. That is, i had a bowl that held about the right volume of apple slices for a pie. But it wasn’t the right size, it was just close, and i find “almost 3 pounds” an easier measure to hit.
American with a scale here. It’s used frequently but not for everything. My Oxo is great, and I’ve had it so long I don’t remember where or when we bought it. I can handle weight based recipes, but most are volume based.
Three possibilities just off the top of my head:
- don’t cook
- don’t cook things that require measurements
- don’t care about measuring things that could be measured.
I originally bought it because I got tired of doing conversions for recipes that were by weight only. Later, after some surgery, I had to keep track of fluid and protein intake for a few days, and it was useful for that.
But I use it for lots of stuff. I find that once or twice a month, I want to know the weight of something small enough that the kitchen scale is the best option.
Once I was divvying up air-dry modeling clay for a preschool class, and I had so many ounces and so many kids. Since I already had the scale, and I wanted to use all the clay, I decided to weigh portions rather than eyeball them, because I knew that if I eyeballed, I’d end up with too much or too little at the end.
I’ve also measured dough when making bagels. When I’m making a lot for a pitch-in or company, or something, I weigh. They look better being all uniform and neat, and I use all the dough without the last one being oddly sized, and thus over or undercooked.
Lol, i take it you reject, “i measure things by volume”.
I own two: one for bigger weights, like a kilo to two, and another like drug dealers use (for very small amounts.) I don’t need them, but I like having them around if I’m trying to reproduce something consistently. Like I like my pizza doughs at around 70-75% hydration, and that’s pretty simple to dial in with a little math and a scale. I’ve cooked maybe 8000 meals in my life, so I could go without any sort of measurement tool for pretty much anything I make, but it takes some of the guesswork out of it for more finicky things.
And 80% of them were made by Fackelmann™!
Ok just did a quick test. All the recipes that came up when I googled “carrot cake recipe” gave carrots as cups of grated carrots (although some did also give a number of carrots or weight)…
2 cups white sugar
1 ¼ cups vegetable oil
4 large eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
2 teaspoons ground cinnamon
½ teaspoon salt
3 cups grated carrots
1 cup chopped pecans
https://www.allrecipes.com/recipe/7402/carrot-cake-iii/
When i google a recipe I will usually add “BBC” to get the BBC good food recipe that will always give weight in grams 
I admit I’ve never made carrot cake, and i did say i might expect carrots in baked goods to be given by weight.