Ingredients with Measurements:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 4 large eggs
- 1 1/2 cups granulated sugar
- 1 cup vegetable oil
- 2 cups grated carrots
- 1/2 cup chopped walnuts (optional)
Special equipment needed:
- 9x13 inch baking pan
- Mixing bowls
- Electric mixer
- Grater
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C). Grease a 9x13 inch baking pan with cooking spray or butter.
2. In a medium mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
3. In a large mixing bowl, beat the eggs and sugar with an electric mixer until light and fluffy, about 2-3 minutes.
4. Add the oil to the egg mixture and beat until well combined.
5. Gradually add the flour mixture to the egg mixture, beating on low speed until just combined.
6. Fold in the grated carrots and chopped walnuts (if using) until evenly distributed.
7. Pour the batter into the prepared baking pan and smooth out the top.
8. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
9. Let the cake cool completely in the pan before slicing and serving.
- Time:
Preparation time: 20 minutes
- Cooking time: 30-35 minutes
Temperature:
- Oven temperature: 350°F (175°C)
Serving size:
- 12-16 servings
Nutritional information:
- Calories per serving: 320
- Total fat: 19g
- Saturated fat: 2.5g
- Cholesterol: 55mg
- Sodium: 310mg
- Total carbohydrates: 34g
- Dietary fiber: 1g
- Sugars: 20g
- Protein: 4g
Substitutions for ingredients:
- Whole wheat flour can be used instead of all-purpose flour for a healthier option.
- Coconut oil or melted butter can be used instead of vegetable oil.
- Pecans or almonds can be used instead of walnuts.
Variations:
- Add 1/2 cup of raisins or dried cranberries to the batter for extra sweetness.
- Substitute the walnuts with shredded coconut for a tropical twist.
- Add 1/2 cup of cream cheese frosting on top of the cooled cake for a decadent finish.
Tips and tricks:
- Use a food processor to grate the carrots for a finer texture.
- Toast the walnuts before adding them to the batter for extra flavor.
- Let the cake cool completely before slicing to prevent it from falling apart.
Storage instructions:
- Store the leftover cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
- To reheat the cake, place it in the oven at 350°F (175°C) for 5-10 minutes or until warm.
Presentation ideas:
- Dust the top of the cake with powdered sugar for a simple and elegant look.
- Drizzle cream cheese frosting on top of the cake in a zigzag pattern for a more decorative finish.
Garnishes:
- Fresh mint leaves or edible flowers can be used as a garnish for a pop of color.
Pairings:
- Serve the carrot sheet cake with a cup of hot tea or coffee for a cozy afternoon treat.
Suggested side dishes:
- Fresh fruit salad or a green salad can be served alongside the cake for a balanced meal.
Troubleshooting advice:
- If the cake is too dry, try adding a tablespoon of vegetable oil to the batter.
- If the cake is too moist, try reducing the amount of grated carrots.
Food safety advice:
- Make sure to wash your hands and all utensils before handling the ingredients.
- Store the cake in the refrigerator if you live in a hot and humid climate.
Food history:
- Carrot cake originated in medieval Europe when sweeteners were scarce and carrots were used as a substitute for sugar.
Flavor profiles:
- The carrot sheet cake has a sweet and slightly spicy flavor with a moist and tender texture.
Serving suggestions:
- Serve the carrot sheet cake as a dessert or a snack for any occasion.
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