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 cup vegetable oil
- 1 1/2 cups white sugar
- 4 eggs
- 2 teaspoons vanilla extract
- 3 cups grated carrots
- 1 cup chopped walnuts
- 1 cup raisins
Special Equipment Needed:
- 9-inch round cake pan
- Electric mixer
- Bowls
- Sifter
- Grater
- Spatula
Step-by-Step Instructions:
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch round cake pan.
2. Sift together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In a large bowl, beat together the oil and sugar until well blended. Beat in the eggs one at a time, then stir in the vanilla. Gradually stir the sifted ingredients into the batter. Finally, stir in the carrots, walnuts, and raisins.
4. Pour the batter into the prepared pan.
5. Bake for 40 to 50 minutes in the preheated oven, or until a knife inserted into the center of the cake comes out clean. Let cool in the pan for 10 minutes, then turn out onto a wire rack and cool completely.
Time:
Preparation Time: 15 minutes
Cooking Time: 40-50 minutes
Temperature: 350 degrees F (175 degrees C)
Serving Size: 12
Nutritional Information:
Calories: 456 kcal
Carbohydrates: 52 g
Protein: 6 g
Fat: 26 g
Saturated Fat: 4 g
Cholesterol: 55 mg
Sodium: 324 mg
Potassium: 211 mg
Fiber: 3 g
Sugar: 32 g
Vitamin A: 5010 IU
Vitamin C: 1.7 mg
Calcium: 57 mg
Iron: 1.6 mg
Substitutions for Ingredients:
- Vegetable oil: Canola oil or melted butter
- White sugar: Brown sugar or coconut sugar
- Eggs: Egg replacer
- Walnuts: Pecans or almonds
- Raisins: Dried cranberries or dried cherries
Variations:
- Add 1/2 cup shredded coconut
- Add 1/2 cup chopped pineapple
- Add 1/2 cup chopped dates
- Add 1/2 cup chopped apples
Tips and Tricks:
- Make sure the carrots are grated finely for a smoother texture.
- If the cake is browning too quickly, cover it with aluminum foil while baking.
- Let the cake cool completely before frosting.
Storage Instructions:
Store in an airtight container in the refrigerator for up to 5 days.
Reheating Instructions:
Warm in the oven at 350 degrees F (175 degrees C) for 10 minutes.
Presentation Ideas:
- Decorate the top of the cake with chopped walnuts and raisins.
- Pipe frosting around the edges of the cake.
- Top with a cream cheese frosting.
Garnishes:
- Chopped walnuts
- Raisins
- Shredded coconut
- Chopped pineapple
- Chopped dates
- Chopped apples
Pairings:
- Vanilla ice cream
- Whipped cream
- Caramel sauce
Suggested Side Dishes:
- Fruit salad
- Green salad
- Roasted vegetables
Troubleshooting Advice:
- If the cake is too dry, add a few tablespoons of milk or orange juice.
- If the cake is too moist, bake it for a few minutes longer.
Food Safety Advice:
- Make sure all ingredients are fresh and not expired.
- Wash hands and utensils thoroughly before and after handling raw ingredients.
Food History:
Carrot cake is believed to have originated in the Middle East and was brought to Europe by the Romans. It was popularized in the United States in the 1950s.
Flavor Profiles:
This cake has a sweet and spiced flavor with a hint of nuttiness from the walnuts and a subtle sweetness from the raisins.
Serving Suggestions:
Serve with a scoop of ice cream or a dollop of whipped cream.
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