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
- 1 1/4 cups high-fructose corn syrup
- 1/2 cup vegetable oil
- 3 large eggs
- 2 cups grated carrots
- 1/2 cup chopped walnuts (optional)
Special equipment needed:
- 9-inch round cake pan
- Mixing bowls
- Electric mixer
- Grater
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease a 9-inch round cake pan.
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 high-fructose corn syrup, vegetable oil, and eggs until well combined.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. Fold in the grated carrots and chopped walnuts (if using).
6. Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 30-35 minutes
Temperature:
350°F
Serving size:
8-10 servings
Nutritional information:
Calories: 400
Fat: 18g
Carbohydrates: 57g
Protein: 5g
Substitutions for ingredients:
- Instead of high-fructose corn syrup, you can use granulated sugar or honey.
- Instead of vegetable oil, you can use canola oil or melted butter.
- Instead of walnuts, you can use pecans or almonds.
Variations:
- Add 1/2 cup raisins or chopped dried apricots to the batter.
- Substitute half of the grated carrots with grated zucchini.
- Add 1 teaspoon of vanilla extract to the batter.
Tips and tricks:
- Make sure to grate the carrots finely to ensure they cook through in the cake.
- Don't overmix the batter or the cake will be tough.
- Let the cake cool completely before frosting.
Storage instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat the cake, place it in the microwave for 10-15 seconds or in a 350°F oven for 5-10 minutes.
Presentation ideas:
Serve the cake on a cake stand and dust with powdered sugar.
Garnishes:
Top the cake with cream cheese frosting and chopped walnuts.
Pairings:
Serve the cake with a cup of coffee or tea.
Suggested side dishes:
Serve the 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 or two of milk to the batter.
- If the cake is too moist, try reducing the amount of high-fructose corn syrup or adding a tablespoon or two of flour to the batter.
Food safety advice:
- Make sure to wash your hands and all utensils before preparing the cake.
- Use fresh ingredients and check expiration dates.
- Store the cake properly to prevent spoilage.
Food history:
Carrot cake originated in Europe during the Middle Ages, when sugar was scarce and expensive. Carrots were used as a substitute for sugar in sweet desserts.
Flavor profiles:
Carrot cake has a sweet and spicy flavor with a moist texture.
Serving suggestions:
Serve the cake as a dessert or as a sweet snack.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A