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
- 4 large eggs
- 2 cups grated carrots
- 1/2 cup chopped walnuts
- 1/2 cup raisins
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
For the Walnut Streusel:
- 1/2 cup all-purpose flour
- 1/2 cup chopped walnuts
- 1/4 cup brown sugar
- 1/4 cup unsalted butter, melted
Special Equipment Needed:
- 9-inch cake pan
- Mixing bowls
- Hand mixer or stand mixer
- Whisk
- Rubber spatula
- Measuring cups and spoons
- Parchment paper
Step-by-step Instructions:
1. Preheat the oven to 350°F. Grease a 9-inch cake pan and line the bottom 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 sugar and oil until well combined. Add in the eggs, one at a time, and mix 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 raisins.
6. Pour the batter into the prepared cake pan and smooth the top with a rubber spatula.
7. In a small mixing bowl, combine the flour, chopped walnuts, brown sugar, and melted butter for the streusel topping. Mix until crumbly.
8. Sprinkle the streusel topping over the cake batter.
9. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
10. While the cake is baking, prepare the cream cheese frosting. In a large mixing bowl, beat together the cream cheese and butter until smooth. Gradually add in the powdered sugar and vanilla extract, mixing until well combined.
11. Once the cake is done baking, let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
12. Once the cake has cooled, spread the cream cheese frosting over the top.
Time:
Preparation time: 20 minutes
Cooking time: 35-40 minutes
Temperature:
350°F
Serving size:
8-10 servings
Nutritional information:
Calories per serving: 540
Fat: 33g
Carbohydrates: 57g
Protein: 6g
Substitutions for ingredients:
- Instead of vegetable oil, you can use canola oil or melted coconut oil.
- Instead of chopped walnuts, you can use pecans or almonds.
- Instead of raisins, you can use dried cranberries or chopped dates.
Variations:
- Add 1/2 cup of shredded coconut to the cake batter for a tropical twist.
- Replace the cream cheese frosting with a vanilla buttercream frosting.
- Omit the raisins and add 1/2 cup of chopped pineapple to the cake batter.
Tips and Tricks:
- Make sure to grate the carrots finely for a smoother texture in the cake.
- Don't overmix the batter, as this can result in a tough cake.
- Let the cake cool completely before frosting, or the frosting will melt and slide off.
Storage Instructions:
Store the cake in an airtight container in the refrigerator for up to 5 days.
Reheating Instructions:
To reheat the cake, place it in the microwave for 10-15 seconds or in the oven at 350°F for 5-10 minutes.
Presentation Ideas:
Serve the cake on a cake stand and sprinkle some chopped walnuts on top for a rustic look.
Garnishes:
Sprinkle some cinnamon on top of the cream cheese frosting for added flavor.
Pairings:
Serve the carrot cake with a cup of coffee or tea.
Suggested Side Dishes:
Serve the carrot cake with a side of fresh fruit or a scoop of vanilla ice cream.
Troubleshooting Advice:
- If the cake is too dry, try adding a tablespoon of vegetable oil to the batter.
- If the cake is too moist, try reducing the amount of grated carrots.
Food Safety Advice:
Make sure to properly store the cake in the refrigerator to prevent the growth of bacteria.
Food History:
Carrot cake originated in Europe during the Middle Ages, when sugar and sweeteners were scarce. Carrots were used as a substitute for sugar in desserts.
Flavor Profiles:
Carrot cake is sweet and spicy, with hints of cinnamon and ginger. The cream cheese frosting adds a tangy and creamy element, while the walnut streusel adds a crunchy texture.
Serving Suggestions:
Serve the carrot cake as a dessert after a meal or as a sweet treat with a cup of coffee or tea.
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