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 vegetable oil
- 1 1/2 cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 cups grated carrots
- 1 cup chopped walnuts
- 1/2 cup raisins
Special Equipment Needed:
- 9-inch round cake pan
- Electric mixer
- Grater
Step-by-Step Instructions:
1. Preheat oven to 350°F. Grease and flour 9-inch round cake pan.
2. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In a large bowl, beat together oil and sugar until light and fluffy.
4. Add eggs one at a time, beating well after each addition.
5. Add vanilla extract and mix until combined.
6. Gradually add flour mixture and mix until just combined.
7. Fold in grated carrots, walnuts, and raisins.
8. Pour batter into prepared cake pan and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow cake to cool in pan for 10 minutes before transferring to a wire rack to cool completely.
Time:
Preparation Time: 15 minutes
Cooking Time: 40-45 minutes
Temperature: 350°F
Serving Size: 8-10
Nutritional Information:
Calories: 498 kcal
Fat: 25 g
Carbohydrates: 61 g
Protein: 7 g
Substitutions for Ingredients
- Vegetable oil can be substituted with melted butter or coconut oil.
- Granulated sugar can be substituted with brown sugar or coconut sugar.
- Walnuts can be substituted with pecans or almonds.
- Raisins can be substituted with dried cranberries or dried cherries.
Variations:
- Add 1/2 cup of shredded coconut to the batter for a tropical twist.
- Add 1/2 cup of crushed pineapple for a fruity flavor.
- Add 1/2 cup of mini chocolate chips for a chocolaty twist.
Tips and Tricks:
- Grate the carrots on the finest setting for the best texture.
- Make sure to beat the oil and sugar until light and fluffy.
- Do not overmix the batter.
Storage Instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
Reheat the cake in the oven at 350°F for 10 minutes.
Presentation Ideas:
- Decorate the cake with cream cheese frosting and toasted walnuts.
- Serve the cake with a dollop of whipped cream and a sprinkle of cinnamon.
Garnishes:
- Toasted walnuts
- Shredded coconut
- Chopped pecans
Pairings:
- Vanilla ice cream
- Whipped cream
- Caramel sauce
Suggested Side Dishes:
- Carrot salad
- Roasted vegetables
- Fruit salad
Troubleshooting Advice:
- If the cake is too dry, add a tablespoon of milk or orange juice to the batter.
- If the cake is too moist, bake for an additional 5 minutes.
Food Safety Advice:
- Store the cake in an airtight container at room temperature for up to 3 days.
- Refrigerate any leftovers and consume within 3 days.
Food History:
Carrot cake is believed to have originated in Medieval Europe, where carrots were used as a sweetener in cakes. It has since become a popular dessert in the United States, with variations such as the Carrot Queen Cake.
Flavor Profiles:
This cake has a sweet, nutty flavor with hints of cinnamon and nutmeg.
Serving Suggestions:
- Serve the cake as a dessert with a scoop of ice cream.
- Cut the cake into slices and serve as a snack.
- Serve the cake as a breakfast treat with a cup of coffee.
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