Ingredients with Measurements:
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1/2 tsp salt
- 1 cup dark brown sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup molasses
- 1/2 cup milk
- 2 cups grated carrots
- 1/2 cup chopped walnuts
Special equipment needed:
- 9-inch square baking pan
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C). Line the baking pan with parchment paper.
2. In a medium bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
3. In a large bowl, cream together the brown sugar and butter until light and fluffy.
4. Beat in the eggs one at a time, then stir in the molasses.
5. Gradually add the dry ingredients to the wet mixture, alternating with the milk.
6. Fold in the grated carrots and chopped walnuts.
7. Pour the batter into the prepared pan and smooth the top with a spatula.
8. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 45-50 minutes
Temperature:
350°F (180°C)
Serving size:
9 servings
Nutritional information:
Calories: 390
Fat: 16g
Carbohydrates: 57g
Protein: 7g
Fiber: 3g
Sugar: 36g
Substitutions for ingredients:
- You can use light brown sugar instead of dark brown sugar.
- You can use pecans instead of walnuts.
- You can use honey instead of molasses.
Variations:
- You can add raisins or dried cranberries to the batter.
- You can add a cream cheese frosting on top of the cake.
- You can make mini muffins instead of a cake.
Tips and tricks:
- Make sure to grate the carrots finely so they blend well into the batter.
- You can toast the walnuts before adding them to the batter for extra flavor.
- Let the cake cool completely before slicing it.
Storage instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
You can warm up a slice of cake in the microwave for 10-15 seconds.
Presentation ideas:
Serve the cake on a cake stand and dust with powdered sugar.
Garnishes:
You can top the cake with whipped cream or a scoop of vanilla ice cream.
Pairings:
Serve the cake with a cup of hot tea or coffee.
Suggested side dishes:
You can serve the cake with a side of fresh fruit or a salad.
Troubleshooting advice:
- If the cake is too dry, you may have overbaked it. Try reducing the baking time next time.
- If the cake is too moist, you may have added too much milk or not baked it long enough.
Food safety advice:
Make sure to wash your hands and all utensils before and after handling raw eggs.
Food history:
Parkin is a traditional cake from Northern England, typically made with oatmeal and black treacle. This recipe puts a twist on the classic by using grated carrots and walnuts.
Flavor profiles:
This cake has a warm and spicy flavor from the cinnamon, ginger, and nutmeg, balanced by the sweetness of the brown sugar and molasses. The grated carrots add a subtle earthy flavor and a moist texture, while the walnuts provide a nutty crunch.
Serving suggestions:
Serve the cake as a dessert or a sweet snack. It's perfect for a cozy autumn afternoon or a holiday gathering.
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