Ingredients with Measurements:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 4 large eggs
- 1 1/2 cups granulated sugar
- 1 cup vegetable oil
- 2 cups grated carrots
- 1 cup chopped walnuts
- 1/2 cup raisins (optional)
For the Caramel Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 1/4 cup caramel sauce
- 1 teaspoon vanilla extract
- 4 cups powdered sugar
Special equipment needed:
- 2 9-inch round cake pans
- Electric mixer
- Piping bag (optional)
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease and flour two 9-inch round cake pans.
2. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In a large bowl, beat eggs and sugar until light and fluffy. Add oil and mix until well combined.
4. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
5. Fold in grated carrots, chopped walnuts, and raisins (if using).
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 cake comes out clean.
8. Allow the cakes to cool completely before frosting.
9. To make the frosting, beat cream cheese and butter until smooth. Add caramel sauce and vanilla extract and mix until well combined.
10. Gradually add powdered sugar, mixing until the frosting is smooth and creamy.
11. Place one cake layer on a serving plate and spread a layer of frosting on top.
12. Place the second cake layer on top and frost the top and sides of the cake with the remaining frosting.
13. If desired, pipe additional frosting on top of the cake for decoration.
Time:
Preparation time: 20 minutes
Cooking time: 30-35 minutes
Total time: 1 hour 15 minutes
Temperature:
350°F
Serving size:
12 servings
Nutritional information:
Calories: 600
Fat: 33g
Saturated Fat: 10g
Cholesterol: 95mg
Sodium: 400mg
Carbohydrates: 73g
Fiber: 2g
Sugar: 55g
Protein: 6g
Substitutions for ingredients:
- Whole wheat flour can be substituted for all-purpose flour.
- Pecans or almonds can be substituted for walnuts.
- Maple syrup or honey can be substituted for caramel sauce.
Variations:
- Add 1/2 cup shredded coconut to the cake batter for a tropical twist.
- Replace the cream cheese frosting with a classic buttercream frosting.
- Add 1/2 cup crushed pineapple to the cake batter for a fruity flavor.
Tips and tricks:
- Use room temperature ingredients for the cake batter and frosting to ensure a smooth and even texture.
- Grate the carrots finely for a more tender cake.
- Toast the walnuts before adding them to the cake batter for extra flavor.
- Chill the frosting for 10-15 minutes before frosting the cake to make it easier to work with.
Storage instructions:
- Store the cake in an airtight container in the refrigerator for up to 5 days.
Reheating instructions:
- Allow the cake to come to room temperature before serving.
Presentation ideas:
- Dust the top of the cake with powdered sugar for a simple presentation.
- Top the cake with additional chopped walnuts or shredded carrots for a festive look.
Garnishes:
- Fresh berries or fruit slices
- Edible flowers
- Chocolate shavings
Pairings:
- Hot tea or coffee
- Vanilla ice cream
Suggested side dishes:
- Fresh fruit salad
- Roasted vegetables
Troubleshooting advice:
- If the cake is too dry, try adding an extra tablespoon of oil to the batter.
- If the frosting is too thick, add a tablespoon of milk to thin it out.
- If the frosting is too thin, add more powdered sugar until it reaches the desired consistency.
Food safety advice:
- Store the cake in the refrigerator to prevent spoilage.
- Use pasteurized eggs to reduce the risk of foodborne illness.
Food history:
- Carrot cake is believed to have originated in medieval Europe, where carrots were used as a sweetener in desserts.
- The modern version of carrot cake became popular in the United States in the 1960s and 1970s.
Flavor profiles:
- Sweet
- Spicy
- Nutty
- Creamy
Serving suggestions:
- Serve the cake as a dessert or as a sweet treat with afternoon tea.
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Taste: Sweet, Creamy, Spiced, Caramelized, Nutty