Ingredients with Measurements:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 3/4 cup vegetable oil
- 3 large eggs
- 2 cups grated carrots
- 1/2 cup chopped walnuts
- 1/2 cup raisins
- 1 teaspoon vanilla extract
Special equipment needed:
- 9-inch round cake pan
- Mixing bowls
- Electric mixer
- Grater
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan and set aside.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
3. In a large bowl, beat the sugar and oil with an electric mixer until well combined. Add the eggs one at a time, beating well after each addition.
4. Gradually add the flour mixture to the sugar mixture, beating until just combined.
5. Stir in the grated carrots, chopped walnuts, raisins, and vanilla extract.
6. Pour the batter into the prepared cake pan and smooth the top with a spatula.
7. Bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
8. Let the cake cool in the pan for 10 minutes, then remove it from the pan and transfer it to a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 35-40 minutes
Temperature:
350°F (175°C)
Serving size:
8-10 servings
Nutritional information:
Calories: 385
Fat: 21g
Saturated Fat: 3g
Cholesterol: 56mg
Sodium: 348mg
Carbohydrates: 46g
Fiber: 2g
Sugar: 26g
Protein: 6g
Substitutions for ingredients:
- Instead of vegetable oil, you can use canola oil or melted coconut oil.
- Instead of walnuts, you can use pecans or almonds.
- Instead of raisins, you can use dried cranberries or chopped dates.
Variations:
- You can add 1/2 cup of shredded coconut to the batter for extra flavor and texture.
- You can substitute half of the grated carrots with grated zucchini for a different twist.
- You can add 1/2 teaspoon of ground cardamom to the batter for a more exotic flavor.
Tips and tricks:
- Make sure to grate the carrots finely so that they blend well into the batter.
- Don't overmix the batter, or the cake will be tough.
- Let the cake cool completely before frosting it.
Storage instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat the cake, wrap it in aluminum foil and place it in a preheated 350°F (175°C) oven for 10-15 minutes, or until warmed through.
Presentation ideas:
Dust the top of the cake with powdered sugar or drizzle it with a cream cheese frosting.
Garnishes:
Top the cake with chopped walnuts or raisins for a pretty presentation.
Pairings:
Serve the cake with a cup of hot tea or coffee.
Suggested side dishes:
Fresh fruit salad or a green salad would be a nice accompaniment to the cake.
Troubleshooting advice:
- If the cake is too dry, try adding a tablespoon or two of milk to the batter.
- If the cake is too moist, try baking it for a few more minutes.
Food safety advice:
Make sure to wash your hands and all utensils thoroughly before preparing the cake. Store the cake in an airtight container to prevent contamination.
Food history:
Carrot cake has been around since medieval times, when carrots were used as a sweetener in place of sugar. The modern version of carrot cake with cream cheese frosting became popular in the United States in the 1960s.
Flavor profiles:
This carrot spice sugar cake is sweet and spicy, with a moist crumb and a nutty crunch from the walnuts.
Serving suggestions:
Serve the cake as a dessert or a sweet snack.
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Taste: Sweet, Spicy, Moist, Carrot, Carrot-Flavored