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
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/2 cup vegetable oil
- 1/2 cup unsweetened applesauce
- 1 cup granulated sugar
- 3 large eggs
- 2 cups grated carrots
- 1/2 cup chopped bistort leaves
- 1/2 cup chopped walnuts
Special equipment needed:
- 9-inch round cake pan
- Mixing bowls
- Electric mixer
- Grater
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan and set aside.
2. In a mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
3. In another mixing bowl, beat together the oil, applesauce, and sugar until well combined.
4. Add the eggs one at a time, beating well after each addition.
5. Gradually add the flour mixture to the wet ingredients, mixing until just combined.
6. Fold in the grated carrots, chopped bistort leaves, and chopped walnuts.
7. Pour the batter into the prepared cake pan and smooth the top with a spatula.
8. Bake for 40-45 minutes or until a toothpick inserted into the center of the cake comes out clean.
9. Remove the cake from the oven and let it cool in the pan for 10 minutes.
10. Transfer the cake to a wire rack and let it cool completely before serving.
Time:
Preparation time: 20 minutes
Cooking time: 40-45 minutes
Temperature:
350°F (175°C)
Serving size:
8-10 servings
Nutritional information:
Calories: 350
Fat: 17g
Carbohydrates: 47g
Protein: 5g
Fiber: 3g
Sugar: 27g
Substitutions for ingredients:
- You can use whole wheat flour instead of all-purpose flour for a healthier option.
- Instead of vegetable oil, you can use coconut oil or melted butter.
- You can use honey or maple syrup instead of granulated sugar.
- Pecans or almonds can be used instead of walnuts.
- If bistort leaves are not available, you can use spinach or kale leaves.
Variations:
- You can add raisins or shredded coconut to the batter for added texture and flavor.
- Cream cheese frosting can be added to the cake for a sweeter taste.
- You can make cupcakes instead of a cake for individual servings.
Tips and tricks:
- Make sure to grate the carrots finely to ensure they are cooked through in the cake.
- Use a toothpick to check if the cake is done. If it comes out clean, the cake is ready.
- Let the cake cool completely before frosting or serving.
Storage instructions:
- Store the cake in an airtight container in the refrigerator for up to 5 days.
Reheating instructions:
- To reheat the cake, place it in the microwave for 10-15 seconds or in the oven at 350°F (175°C) for 5-10 minutes.
Presentation ideas:
- Dust the cake with powdered sugar before serving.
- Top the cake with whipped cream or cream cheese frosting.
- Garnish the cake with chopped walnuts or bistort leaves.
Pairings:
- Serve the cake with a cup of coffee or tea for a delicious breakfast or dessert.
Suggested side dishes:
- Fresh fruit salad or roasted vegetables can be served as a side dish.
Troubleshooting advice:
- If the cake is too dry, add a tablespoon of milk to the batter.
- If the cake is too moist, reduce the amount of applesauce or oil in the recipe.
Food safety advice:
- Make sure to wash the bistort leaves and carrots thoroughly before using them in the recipe.
Food history:
- Carrot cake originated in Europe during the Middle Ages, where sugar and sweeteners were scarce. Carrots were used as a substitute for sugar in desserts.
Flavor profiles:
- The cake has a sweet and slightly spicy flavor from the cinnamon, ginger, and nutmeg. The bistort leaves add a slightly bitter and earthy taste to the cake.
Serving suggestions:
- Serve the cake on a cake stand or plate for an elegant presentation.
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Taste: Sweet, Moist, Spicy, Caramelized, Nutty