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 granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 cups grated carrots
- 1/2 cup chopped walnuts (optional)
Special Equipment Needed:
- 9x5-inch loaf pan
- Mixing bowl
- Whisk
- Wooden spoon
Step-by-Step Instructions:
1. Preheat oven to 350°F. Grease and flour a 9x5-inch loaf pan and set aside.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In a large bowl, mix together the oil and sugar until combined. Add the eggs, one at a time, and mix until combined. Add the vanilla extract and mix until combined.
4. Add the dry ingredients to the wet ingredients and mix until just combined.
5. Fold in the grated carrots and walnuts (if using).
6. Pour the batter into the prepared pan and spread evenly.
7. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
8. Let cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
Time:
Preparation Time: 15 minutes
Cooking Time: 50-60 minutes
Temperature: 350°F
Serving Size: 8-10
Nutritional Information:
Calories: 350
Fat: 17g
Carbohydrates: 45g
Protein: 5g
Substitutions for Ingredients:
- Vegetable oil: Canola oil, coconut oil, or melted butter
- Granulated sugar: Brown sugar or coconut sugar
- Walnuts: Pecans, almonds, or hazelnuts
Variations:
- Add 1/2 cup raisins or dried cranberries
- Add 1/2 cup shredded coconut
- Add 1/2 teaspoon ground ginger
Tips and Tricks:
- Make sure to not overmix the batter or the cake will be dense.
- If the cake is browning too quickly, cover it with foil for the remaining baking time.
Storage Instructions:
Store the cooled cake in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
Reheat slices of the cake in the microwave for 30-45 seconds.
Presentation Ideas:
- Dust the top of the cake with powdered sugar.
- Serve with a dollop of whipped cream or a scoop of ice cream.
Garnishes:
- Chopped walnuts
- Chopped pecans
- Shredded coconut
- Raisins
- Dried cranberries
Pairings:
- Cream cheese frosting
- Vanilla ice cream
- Whipped cream
Suggested Side Dishes:
- Roasted vegetables
- Salad
- Soup
Troubleshooting Advice:
- If the cake is too dry, add a few tablespoons of milk or cream to the batter.
- If the cake is too dense, make sure to not overmix the batter.
Food Safety Advice:
- Make sure all ingredients are at room temperature before mixing.
- Make sure to use fresh ingredients.
Food History:
Carrot cake is believed to have originated in the Middle East and was brought to Europe by the Crusaders. It became popular in the United States in the 1950s.
Flavor Profiles:
Carrot cake is a sweet and spiced cake with a hint of nutmeg and cinnamon. The carrots add a subtle sweetness and moistness to the cake.
Serving Suggestions:
Carrot cake is best served with a dollop of whipped cream or a scoop of ice cream.
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