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 1/2 cups granulated sugar
- 1 cup vegetable oil
- 3 large eggs
- 2 cups grated carrots
- 1/2 cup chopped walnuts
- 1/2 cup shredded coconut, toasted
- 8 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Special equipment needed:
- 2 9-inch round cake pans
- Parchment paper
- Electric mixer
- Mixing bowls
- Spatula
- Cooling rack
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease and line two 9-inch round cake pans with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, and salt.
3. In a large bowl, beat the granulated sugar and vegetable oil with an electric mixer until well combined. Add the eggs, one at a time, beating well after each addition.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. Fold in the grated carrots, chopped walnuts, and toasted coconut.
6. Divide the batter evenly between the prepared cake pans.
7. Bake for 25-30 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. In a medium bowl, beat the cream cheese and butter with an electric mixer until light and fluffy.
10. Gradually add the powdered sugar and vanilla extract, beating until well combined.
11. Once the cakes are completely cool, spread the cream cheese frosting on top of one cake layer. Place the second cake layer on top and spread more frosting on top.
12. Garnish with additional toasted coconut and chopped walnuts, if desired.
Time:
Preparation time: 20 minutes
Cooking time: 25-30 minutes
Temperature:
Bake at 350°F
Serving size:
8-10 servings
Nutritional information:
Calories per serving: 520
Fat: 30g
Carbohydrates: 60g
Protein: 6g
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 shredded coconut, you can use flaked coconut.
Variations:
- Add 1/2 cup raisins or dried cranberries to the batter.
- Add 1/2 teaspoon nutmeg to the batter.
- Substitute half of the grated carrots with grated zucchini.
Tips and tricks:
- Toast the coconut in a dry skillet over medium heat, stirring frequently, until golden brown.
- Use room temperature cream cheese and butter for the frosting to ensure a smooth consistency.
- Grate the carrots on the small holes of a box grater for a finer texture.
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:
Serve the cake on a cake stand and garnish with additional toasted coconut and chopped walnuts.
Garnishes:
Toasted coconut and chopped walnuts
Pairings:
Serve with a cup of hot tea or coffee.
Suggested side dishes:
Fresh fruit salad or a green salad.
Troubleshooting advice:
- If the cake is browning too quickly, cover it with foil halfway through baking.
- If the cake is not cooked through, bake for an additional 5-10 minutes.
Food safety advice:
- Store the cake in the refrigerator to prevent spoilage.
- Use clean hands and utensils when preparing the cake to prevent contamination.
Food history:
Carrot cake originated in Europe during the Middle Ages when sugar was scarce and carrots were used as a sweetener. The modern version of carrot cake with cream cheese frosting became popular in the United States in the 1960s.
Flavor profiles:
The cake is sweet and moist with a hint of cinnamon and ginger. The cream cheese frosting is tangy and creamy, while the toasted coconut adds a nutty flavor and crunchy texture.
Serving suggestions:
Serve the cake as a dessert or for a special occasion such as a birthday or holiday.
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