Ingredients with Measurements:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1 cup vegetable oil
- 4 large eggs
- 2 cups grated carrots
- 1/2 cup chopped walnuts
- 1/2 cup raisins
- 1/2 cup crushed pineapple, drained
- 1/2 cup unsweetened applesauce
- 1 teaspoon vanilla extract
Special equipment needed:
- 9-inch round cake pan
- Mixing bowls
- Electric mixer
- Grater
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan with cooking spray or butter and flour.
2. In a medium mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In a separate large mixing bowl, beat the sugar and oil together until well combined. Add the eggs one at a time, beating well after each addition.
4. Stir in the grated carrots, walnuts, raisins, pineapple, applesauce, and vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Pour the batter into the prepared cake pan and bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
7. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Time:
Preparation time: 20 minutes
- Cooking time: 35-40 minutes
Temperature:
- 350°F (175°C)
Serving size:
- 8-10 servings
Nutritional information:
- Calories: 425
- Fat: 24g
- Carbohydrates: 48g
- Protein: 6g
Substitutions for ingredients:
- You can substitute the vegetable oil with melted coconut oil or melted butter.
- You can substitute the walnuts with pecans or almonds.
- You can omit the raisins if you prefer.
Variations:
- You can add 1/2 cup of shredded coconut to the batter for a tropical twist.
- You can add 1/2 cup of chopped dates instead of raisins.
- You can add 1/2 cup of chopped dried apricots instead of raisins.
Tips and tricks:
- Make sure to grate the carrots finely to ensure they cook properly in the cake.
- Do not overmix the batter, as this can result in a tough cake.
- You can add a cream cheese frosting to the cake once it has cooled completely.
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 a preheated oven at 350°F (175°C) for 5-10 minutes.
Presentation ideas:
- Dust the top of the cake with powdered sugar before serving.
- Serve the cake with a dollop of whipped cream or a scoop of vanilla ice cream.
Garnishes:
- Sprinkle chopped walnuts or raisins on top of the cake before serving.
- Top the cake with fresh berries or sliced fruit.
Pairings:
- Serve the cake with a hot cup of coffee or tea.
Suggested side dishes:
- Fresh fruit salad
- Green salad with vinaigrette dressing
Troubleshooting advice:
- If the cake is too dry, try adding an extra 1/4 cup of applesauce to the batter.
- If the cake is too moist, try reducing the amount of pineapple or applesauce in the batter.
Food safety advice:
- Make sure to wash your hands and all utensils thoroughly before preparing the cake.
- Store the cake in an airtight container to prevent contamination.
Food history:
- Carrot cake originated in Europe during the Middle Ages, when sugar was scarce and carrots were used as a natural sweetener.
Flavor profiles:
- This cake has a sweet and spicy flavor, with hints of cinnamon, nutmeg, and vanilla.
Serving suggestions:
- Serve the cake as a dessert or as a sweet treat with coffee or tea.
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