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 cup granulated sugar
- 1/2 cup brown sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 cups grated carrots
- 1/2 cup chopped walnuts
- 1/2 cup raisins
- 1/2 cup dark rum
- 1/2 cup water
Special equipment needed:
- 9-inch cake pan
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
- Whisk
- Spatula
- Toothpick
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease a 9-inch cake pan and set aside.
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 oil, granulated sugar, brown sugar, eggs, and vanilla extract until well combined.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. Fold in the grated carrots, chopped walnuts, and raisins.
6. Pour the batter into the prepared cake pan and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
7. While the cake is baking, prepare the rum syrup by combining the dark rum and water in a small saucepan. Bring to a boil, then reduce the heat and simmer for 5 minutes.
8. Once the cake is done, remove it from the oven and let it cool in the pan for 10 minutes.
9. Using a toothpick, poke holes all over the top of the cake.
10. Pour the rum syrup over the cake, making sure it seeps into the holes.
11. Let the cake cool completely in the pan before removing it.
12. Serve the cake with whipped cream or cream cheese frosting.
Time:
Preparation time: 20 minutes
Cooking time: 35-40 minutes
Temperature:
350°F
Serving size:
8-10 servings
Nutritional information:
Calories: 450
Fat: 23g
Carbohydrates: 54g
Protein: 5g
Sodium: 300mg
Sugar: 37g
Substitutions for ingredients:
- Instead of vegetable oil, you can use canola oil or melted butter.
- Instead of walnuts, you can use pecans or almonds.
- Instead of raisins, you can use dried cranberries or chopped dates.
- Instead of dark rum, you can use spiced rum or bourbon.
Variations:
- You can add a cream cheese swirl to the cake batter before baking.
- You can top the cake with a cream cheese frosting instead of whipped cream.
- You can add shredded coconut to the cake batter for extra texture.
Tips and tricks:
- Make sure to grate the carrots finely so that they blend well into the cake batter.
- Don't overmix the batter, as this can result in a tough cake.
- Let the cake cool completely before removing it from the pan to avoid it falling apart.
- You can make the rum syrup ahead of time and store it in the fridge until ready to use.
Storage instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat the cake, wrap it in aluminum foil and bake in a 350°F oven for 10-15 minutes, or until warmed through.
Presentation ideas:
Serve the cake on a cake stand and dust with powdered sugar.
Garnishes:
Garnish with chopped walnuts or shredded coconut.
Pairings:
Serve with a cup of coffee or tea.
Suggested side dishes:
Serve with a side of fresh fruit or a salad.
Troubleshooting advice:
- If the cake is too dry, try adding more oil or reducing the baking time.
- If the cake is too moist, try reducing the amount of liquid in the batter or increasing the baking time.
Food safety advice:
Make sure to store the cake in an airtight container to prevent contamination.
Food history:
Carrot cake is believed to have originated in Europe during the Middle Ages, when sugar and sweeteners were scarce and carrots were used as a substitute. The modern version of carrot cake, which includes cream cheese frosting, became popular in the United States in the 1960s.
Flavor profiles:
The carrot cake tipsy cake has a sweet and spicy flavor, with notes of cinnamon, nutmeg, and rum.
Serving suggestions:
Serve the cake as a dessert or as a sweet treat with coffee or tea.
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