Ingredients with Measurements:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 1 cup vegetable oil
- 1 cup granulated sugar
- 1 cup brown sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 3 cups grated carrots
- 1 cup chopped walnuts
- 1/2 cup raisins
Special equipment needed:
- 2 9-inch round cake pans
- Parchment paper
- Electric mixer
- Large mixing bowl
- Medium mixing bowl
- Rubber spatula
- Cooling rack
- Cake stand or plate
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C). Grease and line two 9-inch round cake pans with parchment paper.
2. In a medium mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, and salt.
3. In a large 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. Divide the batter evenly between the prepared cake pans.
7. Bake for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
8. Allow the cakes to cool in the pans for 10 minutes before transferring them to a cooling rack to cool completely.
9. Once the cakes are cool, place one cake on a cake stand or plate.
10. Spread a layer of cream cheese frosting over the top of the cake.
11. Place the second cake on top of the frosting.
12. Spread another layer of cream cheese frosting over the top and sides of the cake.
13. Decorate the cake with additional chopped walnuts and/or shredded carrots, if desired.
- Time:
Preparation time: 20 minutes
- Cooking time: 30-35 minutes
Temperature:
- Oven temperature: 350°F (180°C)
Serving size:
- 8-10 servings
Nutritional information:
- Calories: 580
- Fat: 35g
- Carbohydrates: 64g
- Protein: 7g
Substitutions for ingredients:
- Instead of vegetable oil, you can use canola oil or melted coconut oil.
- Instead of walnuts, you can use pecans or almonds.
- Instead of raisins, you can use dried cranberries or chopped dates.
Variations:
- Instead of cream cheese frosting, you can use vanilla buttercream frosting or whipped cream frosting.
- You can add 1/2 cup of crushed pineapple to the batter for a tropical twist.
- You can add 1/2 cup of shredded coconut to the batter for a coconut-carrot cake.
Tips and tricks:
- Make sure to grate the carrots finely so that they blend well into the batter.
- Allow the cakes to cool completely before frosting them to prevent the frosting from melting.
- You can make the cake layers ahead of time and freeze them for up to 3 months.
Storage instructions:
- Store the cake in an airtight container in the refrigerator for up to 5 days.
Reheating instructions:
- To serve the cake warm, microwave a slice for 10-15 seconds.
Presentation ideas:
- Dust the top of the cake with powdered sugar for a simple and elegant look.
- Pipe additional frosting around the edges of the cake for a more decorative finish.
Garnishes:
- Chopped walnuts
- Shredded carrots
- Fresh mint leaves
Pairings:
- Coffee
- Tea
- Hot chocolate
Suggested side dishes:
- Fresh fruit salad
- Vanilla ice cream
Troubleshooting advice:
- If the cake is too dense, make sure you measure the flour correctly and don't overmix the batter.
- If the cake is too dry, make sure you don't overbake it and add a little more oil to the batter next time.
Food safety advice:
- Make sure to wash your hands and all utensils before and after handling raw eggs.
- Store the cake in the refrigerator to prevent bacterial growth.
Food history:
- Carrot cake originated in Europe during the Middle Ages when sugar was scarce and carrots were used as a sweetener in cakes.
Flavor profiles:
- Sweet
- Spicy
- Nutty
- Moist
Serving suggestions:
- Serve the cake at room temperature or slightly chilled.
- Cut the cake into slices and serve on individual plates.
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