Ingredients with Measurements:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1 1/2 cups granulated sugar
- 1 1/2 cups vegetable oil
- 4 large eggs
- 2 cups grated carrots
- 1 cup chopped walnuts
- 1/2 cup raisins
- 1 teaspoon vanilla extract
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1/4 cup milk
Special equipment needed:
- 2 9-inch cake pans
- Electric mixer
- Piping bag (optional)
Step-by-step instructions:
1. Preheat oven to 350°F. Grease and flour two 9-inch cake pans.
2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
3. In a large bowl, beat sugar and oil until well combined. Add eggs one at a time, beating well after each addition.
4. Gradually add flour mixture to the sugar mixture, mixing until just combined.
5. Fold in grated carrots, chopped walnuts, raisins, and vanilla extract.
6. Divide batter evenly between prepared pans. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
7. Let cakes cool in pans for 10 minutes before transferring to a wire rack to cool completely.
8. To make the cream cheese frosting, beat cream cheese and butter until smooth. Gradually add powdered sugar and milk, mixing until well combined.
9. Place one cake layer on a serving plate. Spread a layer of frosting on top. Repeat with remaining cake layers and frosting, stacking the layers on top of each other.
10. If desired, use a piping bag to pipe additional frosting around the edges of the cake.
- Time:
Preparation time: 30 minutes
- Cooking time: 25-30 minutes
Temperature:
- Oven temperature: 350°F
Serving size:
- 10-12 servings
Nutritional information:
- Calories: 630
- Fat: 38g
- Carbohydrates: 68g
- Protein: 6g
Substitutions for ingredients:
- Instead of walnuts, you can use pecans or almonds.
- Instead of raisins, you can use dried cranberries or chopped dates.
Variations:
- Add 1/2 cup shredded coconut to the cake batter.
- Add 1 teaspoon orange zest to the cream cheese frosting.
Tips and tricks:
- Make sure the cream cheese and butter are at room temperature before making the frosting.
- If the frosting is too thick, add more milk. If it's too thin, add more powdered sugar.
- To make the cake layers even, use a serrated knife to trim off any uneven edges.
Storage instructions:
- Store leftover cake in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To serve leftover cake, let it come to room temperature before serving.
Presentation ideas:
- Dust the top of the cake with powdered sugar before serving.
- Top the cake with additional chopped walnuts or raisins.
Garnishes:
- Fresh mint leaves
- Edible flowers
Pairings:
- Coffee
- Tea
Suggested side dishes:
- Fresh fruit salad
- Green salad
Troubleshooting advice:
- If the cake is too dry, try adding more grated carrots or a tablespoon of vegetable oil to the batter.
- If the cake is too moist, try reducing the amount of oil in the recipe.
Food safety advice:
- Make sure to wash your hands and all surfaces before preparing food.
- Store leftover cake in the refrigerator to prevent spoilage.
Food history:
- Carrot cake originated in Europe during the Middle Ages when sweeteners were scarce and carrots were used as a substitute for sugar.
Flavor profiles:
- Sweet, spicy, nutty
Serving suggestions:
- Serve the cake as a dessert or as a sweet treat with coffee or tea.
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