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
- 1/2 cup chopped walnuts
- 1/2 cup raisins
For the Orange Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
- 1 tablespoon orange zest
- 1 tablespoon fresh orange juice
Special equipment needed:
- 2 9-inch round cake pans
- Electric mixer
- Grater
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 the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In a large bowl, beat the eggs and sugar with an electric mixer until light and fluffy.
4. Gradually beat in the oil.
5. Add the dry ingredients to the egg mixture and beat until just combined.
6. Fold in the grated carrots, chopped walnuts, and raisins.
7. Divide the batter evenly between the prepared pans.
8. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
9. Allow the cakes to cool in the pans for 10 minutes before removing them to a wire rack to cool completely.
10. To make the frosting, beat the cream cheese and butter together with an electric mixer until smooth.
11. Gradually beat in the powdered sugar.
12. Add the orange zest and juice and beat until well combined.
13. Place one cake layer on a serving plate and spread a layer of frosting over the top.
14. Place the second cake layer on top and spread the remaining frosting over the top and sides of the cake.
Time:
Preparation time: 20 minutes
Cooking time: 25-30 minutes
Temperature:
350°F
Serving size:
12 servings
Nutritional information:
Calories: 542
Fat: 29g
Saturated Fat: 10g
Cholesterol: 96mg
Sodium: 407mg
Carbohydrates: 68g
Fiber: 2g
Sugar: 50g
Protein: 6g
Substitutions for ingredients:
- You can substitute the vegetable oil with canola oil or melted coconut oil.
- You can use pecans or almonds instead of walnuts.
- You can use dried cranberries instead of raisins.
Variations:
- You can add 1/2 cup of shredded coconut to the batter.
- You can add 1/2 cup of crushed pineapple to the batter.
- You can add 1/2 cup of chopped apple to the batter.
Tips and tricks:
- Make sure the cream cheese and butter are softened before making the frosting.
- Grate the carrots finely for a smoother texture.
- You can add a pinch of ginger to the batter for extra flavor.
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 before serving.
- Top the cake with fresh orange slices.
Garnishes:
- Chopped walnuts or pecans
- Orange zest
Pairings:
- Serve with a cup of hot tea or coffee.
Suggested side dishes:
- Fresh fruit salad
- Green salad
Troubleshooting advice:
- If the cake is too dry, try adding a tablespoon of milk to the batter.
- If the cake is too moist, try reducing the amount of oil in the batter.
Food safety advice:
- Make sure to wash your hands and all utensils before preparing the cake.
- Store the cake in the refrigerator to prevent spoilage.
Food history:
- Carrot cake originated in Europe during the Middle Ages when sugar was scarce and carrots were used as a sweetener.
Flavor profiles:
- The cake is sweet and spicy with a hint of orange flavor.
Serving suggestions:
- Serve the cake as a dessert or as a sweet snack.
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