Ingredients with Measurements:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1 1/2 cups granulated sugar
- 1 1/4 cups vegetable oil
- 4 large eggs
- 3 cups grated carrots
- 1 cup chopped walnuts
- 1/2 cup raisins (optional)
Special equipment needed:
- 2 (9-inch) round cake pans
- Parchment paper
- Electric mixer
- Large mixing bowl
- Medium mixing bowl
- Rubber spatula
- Cooling rack
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease and flour two 9-inch round cake pans. Line the bottom of each pan with parchment paper.
2. In a medium mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
3. In a large mixing bowl, beat the sugar and oil together with an electric mixer until well combined. Add the eggs one at a time, beating well after each addition.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. Fold in the grated carrots, chopped walnuts, and raisins (if using) with a rubber spatula.
6. Divide the batter evenly between the prepared cake pans.
7. Bake for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
8. Let the cakes cool in the pans for 10 minutes, then remove them from the pans and place them on a cooling rack to cool completely.
9. Once the cakes are cool, place one cake layer on a serving plate. Spread a layer of cream cheese frosting over the top. Place the second cake layer on top of the frosting. Spread another layer of frosting over the top and sides of the cake.
Time:
Preparation time: 20 minutes
Cooking time: 30-35 minutes
Total time: 1 hour
Temperature:
350°F
Serving size:
12 servings
Nutritional information:
Calories: 480
Fat: 31g
Saturated Fat: 4g
Cholesterol: 70mg
Sodium: 450mg
Carbohydrates: 47g
Fiber: 2g
Sugar: 30g
Protein: 6g
Substitutions for ingredients:
- You can use pecans or almonds instead of walnuts.
- You can use golden raisins instead of regular raisins.
Variations:
- Add 1/2 cup shredded coconut to the batter.
- Add 1/2 cup crushed pineapple (drained) to the batter.
- Add 1/2 cup chopped apple to the batter.
Tips and tricks:
- Make sure the cakes are completely cool before frosting them.
- Use a serrated knife to level the tops of the cakes before frosting them.
- To make the cake more moist, add 1/2 cup unsweetened applesauce to the batter.
Storage instructions:
- Store the cake in an airtight container in the refrigerator for up to 5 days.
Reheating instructions:
- Let the cake come to room temperature before serving.
Presentation ideas:
- Dust the top of the cake with powdered sugar.
- Top the cake with chopped walnuts or pecans.
- Pipe extra cream cheese frosting around the edges of the cake.
Garnishes:
- Chopped walnuts or pecans
- Shredded coconut
- Fresh berries
Pairings:
- Serve with a cup of hot tea or coffee.
Suggested side dishes:
- Fresh fruit salad
- Green salad with vinaigrette dressing
Troubleshooting advice:
- If the cake is too dry, try adding more oil to the batter.
- If the cake is too dense, try reducing the amount of flour in the recipe.
Food safety advice:
- Make sure to wash your hands and all surfaces thoroughly before preparing the cake.
- Store the cake in the refrigerator to prevent spoilage.
Food history:
- Carrot cake is believed to have originated in medieval Europe, where sweeteners were scarce and carrots were used as a substitute for sugar.
Flavor profiles:
- Sweet, spicy, and nutty
Serving suggestions:
- Serve the cake as a dessert after a meal or as a sweet treat with coffee or tea.
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