Ingredients with Measurements:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup vegetable oil
- 1/2 cup unsweetened applesauce
- 1 cup granulated sugar
- 3 flax eggs (3 tablespoons ground flaxseed mixed with 9 tablespoons water)
- 1 teaspoon vanilla extract
- 2 cups grated carrots
- 1/2 cup raisins
- 1/2 cup chopped walnuts
- 1 can (13.5 oz) Alpro Coconut Milk
- 2 tablespoons powdered sugar
Special equipment needed:
- 9-inch round cake pan
- Mixing bowls
- Whisk
- Grater
- Oven
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C). Grease a 9-inch round cake pan.
2. In a mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
3. In another mixing bowl, whisk together the oil, applesauce, sugar, flax eggs, and vanilla extract.
4. Add the dry ingredients to the wet ingredients and mix until just combined.
5. Fold in the grated carrots, raisins, and chopped walnuts.
6. Pour the batter into the prepared cake pan and bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
7. Let the cake cool completely before frosting.
8. To make the coconut cream frosting, refrigerate the can of Alpro Coconut Milk overnight. Open the can and scoop out the solid coconut cream into a mixing bowl. Add the powdered sugar and whisk until smooth.
9. Spread the coconut cream frosting over the cooled cake.
10. Serve and enjoy!
Time:
Preparation time: 20 minutes
Cooking time: 35-40 minutes
5. Temperature:
Preheat the oven to 350°F (180°C).
Serving size:
This recipe makes one 9-inch round cake, serving size depends on how big you slice the cake.
Nutritional information:
Calories: 360
Fat: 18g
Saturated Fat: 5g
Carbohydrates: 47g
Fiber: 3g
Sugar: 27g
Protein: 4g
Substitutions for ingredients:
- You can use any type of milk instead of Alpro Coconut Milk.
- You can use any type of nuts instead of walnuts.
- You can use any type of dried fruit instead of raisins.
Variations:
- You can add shredded coconut to the cake batter for extra coconut flavor.
- You can add cream cheese to the coconut cream frosting for a tangy twist.
- You can add orange zest to the cake batter for a citrusy flavor.
Tips and tricks:
- Make sure to grate the carrots finely so they cook evenly in the cake.
- Don't overmix the batter or the cake will be tough.
- Refrigerate the can of Alpro Coconut Milk overnight for best results in making the coconut cream frosting.
Storage instructions:
Store the cake in an airtight container in the refrigerator for up to 5 days.
Reheating instructions:
You can microwave a slice of cake for 10-15 seconds to warm it up.
Presentation ideas:
You can decorate the cake with extra chopped walnuts and shredded coconut.
Garnishes:
Chopped walnuts and shredded coconut.
Pairings:
This cake pairs well with a cup of hot tea or coffee.
Suggested side dishes:
This cake can be served as a dessert on its own.
Troubleshooting advice:
- If the cake is too dry, try adding more applesauce or oil to the batter.
- If the cake is too wet, try reducing the amount of grated carrots.
Food safety advice:
Make sure to wash your hands and all utensils before cooking. Store the cake in the refrigerator to prevent spoilage.
Food history:
Carrot cake is believed to have originated in medieval Europe, where sweeteners were scarce and carrots were used as a substitute for sugar.
Flavor profiles:
This cake has a warm, spicy flavor from the cinnamon, ginger, and nutmeg, and a sweet, nutty flavor from the carrots, raisins, and walnuts.
Serving suggestions:
Serve this cake as a dessert after a meal or as a sweet treat with a cup of tea or coffee.
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