Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1/2 cup butter, softened
- 1 cup packed brown sugar
- 2 eggs
- 1/2 cup molasses
- 2 cups grated carrots
- 1/2 cup chopped walnuts (optional)
Special Equipment Needed:
- 9-inch square baking pan
- Mixing bowl
- Electric mixer
- Grater
Step-by-Step Instructions:
1. Preheat oven to 350°F. Grease and flour 9-inch square baking pan.
2. In a medium bowl, combine flour, baking soda, cinnamon, ginger, nutmeg, cloves, and salt; set aside.
3. In a large bowl, cream together butter and brown sugar until light and fluffy. Beat in eggs, one at a time, then stir in molasses.
4. Gradually stir in flour mixture and mix until just blended. Fold in carrots and walnuts.
5. Spread batter evenly into prepared pan.
6. Bake in preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Time:
Preparation Time: 15 minutes
Cooking Time: 30-35 minutes
Temperature: 350°F
Serving Size: 9-inch square
Nutritional Information:
Calories: 250
Fat: 11g
Carbohydrates: 34g
Protein: 4g
Substitutions for Ingredients
- For butter, you can substitute with vegan butter or coconut oil.
- For brown sugar, you can substitute with coconut sugar or maple syrup.
- For eggs, you can substitute with flax eggs or applesauce.
- For walnuts, you can substitute with pecans or almonds.
Variations:
- For a spicier version, you can add 1/2 teaspoon of cayenne pepper to the dry ingredients.
- For a sweeter version, you can add 1/2 cup of raisins or dried cranberries to the batter.
- For a gluten-free version, you can substitute the all-purpose flour with gluten-free flour.
Tips and Tricks:
- Make sure to use freshly grated carrots for the best flavor and texture.
- Let the cake cool completely before cutting into it.
Storage Instructions:
Store in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
Reheat in the oven at 350°F for 10 minutes.
Presentation Ideas:
Serve with a dollop of whipped cream or a scoop of ice cream.
Garnishes:
Garnish with chopped walnuts or a sprinkle of cinnamon.
Pairings:
Pair with a cup of coffee or a glass of milk.
Suggested Side Dishes:
Serve with a side of roasted vegetables or a green salad.
Troubleshooting Advice:
- If the cake is too dry, add a tablespoon of milk or water to the batter.
- If the cake is too moist, bake for an additional 5 minutes.
Food Safety Advice:
Make sure to store the cake in an airtight container and consume within 3 days.
Food History:
Gingerbread has been around since the Middle Ages and was originally made with honey instead of molasses.
Flavor Profiles:
This cake has a sweet and spicy flavor with hints of cinnamon, ginger, and nutmeg.
Serving Suggestions:
Serve as a dessert or as a snack with a cup of tea.
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