Ingredients with Measurements:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 2 cups rolled oats
- 2 cups grated carrots
- 1 cup granulated sugar
- 1 cup light brown sugar
- 1 cup vegetable oil
- 4 large eggs
- 2 teaspoons vanilla extract
Special equipment needed:
- 9-inch round cake pan
- parchment paper
- whisk
- rubber spatula
- sifter
Step-by-step instructions:
1. Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan and line with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
3. In a separate bowl, mix together the oats, carrots, granulated sugar, light brown sugar, vegetable oil, eggs, and vanilla extract.
4. Sift the dry ingredients into the wet ingredients and mix until just combined.
5. Pour the batter into the prepared cake pan and spread evenly.
6. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
7. Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Time:
Preparation Time: 10 minutes
Cooking time: 40-45 minutes
Temperature: 350°F (175°C)
Serving Size: 12 slices
Nutritional Information:
Calories: 300
Fat: 12g
Carbohydrates: 43g
Protein: 5g
Substitutions for Ingredients:
- All-purpose flour: can be substituted with gluten-free flour
- Vegetable oil: can be substituted with coconut oil
- Eggs: can be substituted with flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water, mixed and allowed to sit for 5 minutes)
Variations:
- Add 1/2 cup chopped walnuts or pecans to the batter
- Add 1/2 cup raisins or dried cranberries to the batter
- Add 1/2 teaspoon ground nutmeg or ginger to the batter
Tips and tricks:
- Make sure to not overmix the batter, as this will result in a dense cake
- Let the cake cool completely before slicing
Storage instructions:
Store in an airtight container at room temperature for up to 3 days.
Reheating instructions:
Reheat in the oven at 350°F (175°C) for 5-10 minutes.
Presentation ideas:
- Dust with powdered sugar
- Serve with a dollop of whipped cream
- Serve with a scoop of ice cream
Garnishes:
- Chopped walnuts
- Chopped pecans
- Raisins
- Dried cranberries
Pairings:
- Vanilla ice cream
- Whipped cream
- Caramel sauce
Suggested side dishes:
- Roasted vegetables
- Salad
- Roasted potatoes
Troubleshooting advice:
- If the cake is too dense, make sure to not overmix the batter
- If the cake is too dry, add a tablespoon of milk to the batter
Food safety advice:
- Make sure all ingredients are at room temperature before mixing
- Make sure to cook the cake until a toothpick inserted into the center comes out clean
Food history:
Carrot cake is believed to have originated in the Middle East and has been around since the Middle Ages. It has since become a popular dessert in many countries around the world.
Flavor profiles:
This cake has a sweet and nutty flavor, with hints of cinnamon and nutmeg.
Serving suggestions:
This cake is best served warm with a dollop of whipped cream or a scoop of ice cream.
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