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 ground nutmeg
- 1/2 teaspoon salt
- 1 cup vegetable oil
- 1 cup granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 3 cups grated carrots
- 1 cup chopped walnuts
- 1/2 cup raisins
- 1/2 cup shredded coconut
Special equipment needed:
- 9-inch cake pan
- Mixing bowls
- Electric mixer
- Grater
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C). Grease a 9-inch cake pan with butter or cooking spray.
2. In a mixing bowl, combine the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. Set aside.
3. In another mixing bowl, beat the vegetable oil and sugar together until well combined.
4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
5. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
6. Fold in the grated carrots, chopped walnuts, raisins, and shredded coconut.
7. Pour the batter into the prepared cake pan and smooth the top with a spatula.
8. Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean.
9. Remove the cake from the oven and let it cool in the pan for 10 minutes.
10. Transfer the cake to a wire rack and let it cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 45-50 minutes
Temperature:
350°F (175°C)
Serving size:
12 servings
Nutritional information:
Calories: 400
Fat: 25g
Saturated Fat: 4g
Cholesterol: 70mg
Sodium: 300mg
Carbohydrates: 38g
Fiber: 3g
Sugar: 20g
Protein: 7g
Substitutions for ingredients:
- You can use whole wheat flour instead of all-purpose flour.
- You can use coconut oil instead of vegetable oil.
- You can use brown sugar instead of granulated sugar.
- You can use pecans instead of walnuts.
- You can omit the raisins or replace them with dried cranberries.
Variations:
- You can add 1/2 cup of crushed pineapple to the batter for a tropical twist.
- You can add 1/2 cup of chopped apples for extra sweetness.
- You can add 1/2 cup of chopped dates for a chewy texture.
Tips and tricks:
- Make sure to grate the carrots finely for a smooth texture.
- Toast the walnuts before adding them to the batter for a nuttier flavor.
- You can make the cake ahead of time and store it in the fridge for up to 3 days.
Storage instructions:
- Store the cake in an airtight container in the fridge for up to 3 days.
Reheating instructions:
- To reheat the cake, place it in the microwave for 10-15 seconds or in the oven at 350°F (175°C) for 5-10 minutes.
Presentation ideas:
- Dust the cake with powdered sugar for a festive look.
- Top the cake with cream cheese frosting and chopped walnuts.
- Serve the cake with a dollop of whipped cream and a sprinkle of cinnamon.
Garnishes:
- Chopped walnuts
- Shredded coconut
- Raisins
- Dried cranberries
Pairings:
- Hot cocoa
- Eggnog
- Spiced cider
Suggested side dishes:
- Fruit salad
- Roasted vegetables
- Mashed sweet potatoes
Troubleshooting advice:
- If the cake is too dry, add a tablespoon of vegetable oil to the batter.
- If the cake is too wet, add a tablespoon of flour to the batter.
- If the cake is not rising, make sure your baking powder and baking soda are fresh.
Food safety advice:
- Make sure to wash your hands and all utensils before handling the ingredients.
- Store the cake in the fridge to prevent spoilage.
Food history:
- Carrot cake originated in Europe in the Middle Ages when sugar was scarce and carrots were used as a sweetener.
- The modern version of carrot cake became popular in the United States in the 1960s.
Flavor profiles:
- Sweet
- Spicy
- Nutty
- Moist
Serving suggestions:
- Serve the cake as a dessert or a snack.
- Enjoy it with a cup of tea or coffee.
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