Ingredients with Measurements:
- 2 cups grated carrots
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1/2 tsp salt
- 1/2 cup vegetable oil
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 cup chopped walnuts (optional)
Special equipment needed:
- 9-inch cake pan
- Mixing bowls
- Hand mixer or stand mixer
- Grater
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C). Grease a 9-inch cake pan with cooking spray or butter.
2. In a mixing bowl, combine the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. Mix well and set aside.
3. In another mixing bowl, beat the vegetable oil and sugar together until well combined.
4. Add the eggs one at a time, beating well after each addition.
5. Stir in the vanilla extract.
6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
7. Fold in the grated carrots and chopped walnuts (if using).
8. Pour the batter into the prepared cake pan and smooth the top with a spatula.
9. Bake for 35-40 minutes or until a toothpick inserted into the center of the cake comes out clean.
10. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 35-40 minutes
Temperature:
350°F (180°C)
Serving size:
8-10 servings
Nutritional information:
Calories: 350
Fat: 18g
Carbohydrates: 43g
Protein: 5g
Fiber: 2g
Sugar: 28g
Substitutions for ingredients:
- You can use whole wheat flour instead of all-purpose flour.
- You can use coconut oil instead of vegetable oil.
- You can use brown sugar instead of granulated sugar.
- You can omit the walnuts if you prefer.
Variations:
- You can add raisins or shredded coconut to the batter.
- You can make a cream cheese frosting to go on top of the cake.
- You can make cupcakes instead of a cake.
Tips and tricks:
- Make sure to grate the carrots finely so that they blend well into the batter.
- Do not overmix the batter as it can result in a tough cake.
- Use room temperature eggs for best results.
- Allow the cake to cool completely before frosting or serving.
Storage instructions:
- Store the cake in an airtight container at room temperature for up to 3 days.
- You can also store the cake 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 (180°C) for 5-10 minutes.
Presentation ideas:
- Dust the top of the cake with powdered sugar.
- Drizzle a glaze over the top of the cake.
- Top the cake with whipped cream or cream cheese frosting.
Garnishes:
- Chopped walnuts
- Shredded coconut
- Fresh berries
Pairings:
- Coffee
- Tea
- Milk
Suggested side dishes:
- Fresh fruit salad
- Green salad
- Roasted vegetables
Troubleshooting advice:
- If the cake is too dry, try adding a tablespoon of vegetable oil to the batter.
- If the cake is too moist, try reducing the amount of grated carrots.
Food safety advice:
- Make sure to wash your hands and all utensils before preparing the cake.
- Use fresh ingredients and check the expiration dates on all products.
- Store the cake properly to prevent spoilage.
Food history:
- The carrot cake originated in Europe during the Middle Ages when sugar and sweeteners were scarce. Carrots were used as a substitute for sugar in desserts.
Flavor profiles:
- The carrot cake has a sweet and spicy flavor with a moist and tender texture.
Serving suggestions:
- Serve the cake as a dessert or a snack.
- You can also serve the cake as a breakfast or brunch item.
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Region: Indian