Ingredients with Measurements:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 1/2 cups granulated sugar
- 1 cup vegetable oil
- 3 large eggs
- 2 cups grated carrots
- 1/2 cup chopped walnuts
- 1/2 cup raisins
- 1/2 cup unsweetened applesauce
- 1 teaspoon vanilla extract
Special equipment needed:
- 9-inch round cake pan
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
- Grater
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan with cooking spray.
2. In a mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In another mixing bowl, beat together the sugar and oil until well combined.
4. Add the eggs one at a time, beating well after each addition.
5. Stir in the grated carrots, walnuts, raisins, applesauce, and vanilla extract.
6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
7. Pour the batter into the prepared cake pan.
8. Bake for 35-40 minutes or until a toothpick inserted into the center of the cake comes out clean.
9. 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 (175°C)
Serving size:
8-10 servings
Nutritional information:
Calories: 400
Fat: 20g
Carbohydrates: 52g
Protein: 5g
Sodium: 300mg
Fiber: 2g
Sugar: 35g
Substitutions for ingredients:
- You can use whole wheat flour instead of all-purpose flour.
- You can use pecans or almonds instead of walnuts.
- You can use dried cranberries instead of raisins.
- You can use honey or maple syrup instead of granulated sugar.
Variations:
- You can add 1/2 cup of shredded coconut to the batter.
- You can add 1/2 cup of chopped pineapple to the batter.
- You can add 1/2 cup of mashed bananas to the batter.
Tips and tricks:
- Make sure to grate the carrots finely to ensure they cook evenly in the cake.
- If the cake is browning too quickly, cover it with aluminum foil.
- You can add a cream cheese frosting to the cake for extra sweetness.
Storage instructions:
- Store the cake in an airtight container at room temperature for up to 3 days.
- You can also freeze the cake for up to 3 months.
Reheating instructions:
- To reheat the cake, place it in the oven at 350°F (175°C) for 10-15 minutes.
Presentation ideas:
- Dust the cake with powdered sugar before serving.
- Top the cake with whipped cream and chopped walnuts.
- Serve the cake with a scoop of vanilla ice cream.
Garnishes:
- Chopped walnuts
- Shredded carrots
- Fresh mint leaves
Pairings:
- Hot tea
- Coffee
- Milk
Suggested side dishes:
- Fresh fruit salad
- Green salad with vinaigrette dressing
- Roasted vegetables
Troubleshooting advice:
- If the cake is too dry, try adding more applesauce or oil to the batter.
- If the cake is too moist, try reducing the amount of applesauce or oil in the batter.
Food safety advice:
- Make sure to wash your hands and all utensils before preparing the cake.
- Store the cake in an airtight container to prevent contamination.
Food history:
- 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 Batik Cake is sweet and moist with a hint of cinnamon and nutmeg. The grated carrots add a subtle earthy flavor to the cake.
Serving suggestions:
- Serve the Carrot Batik Cake as a dessert or as a sweet breakfast treat.
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Region: Indonesian