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 salt
- 1 1/2 cups grated carrots
- 1 cup granulated sugar
- 3/4 cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup chopped walnuts (optional)
Special Equipment Needed:
- 9-inch round cake pan
- Mixing bowls
- Electric mixer
- Grater
Step-by-Step Instructions:
1. Preheat the oven to 350°F (180°C). Grease and flour a 9-inch round cake pan.
2. In a mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, and salt.
3. In another mixing bowl, beat together the grated carrots, sugar, oil, eggs, and vanilla extract until well combined.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the chopped walnuts, if using.
5. Pour the batter into the prepared cake pan and smooth the top with a spatula.
6. Bake for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
7. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 35-40 minutes
Total time: 1 hour
Temperature:
350°F (180°C)
Serving size:
8-10 servings
Nutritional information:
Calories: 360
Fat: 20g
Saturated Fat: 2.5g
Cholesterol: 70mg
Sodium: 340mg
Carbohydrates: 41g
Fiber: 2g
Sugar: 22g
Protein: 6g
Substitutions for ingredients:
- You can use whole wheat flour instead of all-purpose flour for a healthier option.
- You can use coconut oil instead of vegetable oil for a different flavor.
- You can use pecans or almonds instead of walnuts.
Variations:
- Add 1/2 cup raisins or chopped dried apricots to the batter for a fruity twist.
- Add 1/2 cup shredded coconut to the batter for a tropical flavor.
- Add 1/2 cup chopped pineapple to the batter for a sweet and tangy taste.
Tips and Tricks:
- Make sure to grate the carrots finely for a smooth texture.
- Do not overmix the batter, as this can result in a tough cake.
- Let the cake cool completely before slicing to prevent it from falling apart.
- You can dust the cake with powdered sugar or frost it with cream cheese frosting.
Storage Instructions:
Store the carrot tea 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 heat it in a 350°F (180°C) oven for 10-15 minutes.
Presentation Ideas:
Serve the carrot tea cake on a cake stand and dust it with powdered sugar. You can also top it with whipped cream or cream cheese frosting.
Garnishes:
Garnish the cake with fresh berries or chopped nuts.
Pairings:
Serve the carrot tea cake with a cup of hot tea or coffee.
Suggested Side Dishes:
Serve the carrot tea cake with a side of fresh fruit or a salad.
Troubleshooting Advice:
- If the cake is too dry, add a tablespoon of milk to the batter.
- If the cake is too moist, add a tablespoon of flour to the batter.
Food Safety Advice:
Make sure to wash your hands and all utensils before preparing the cake. Store the cake in an airtight container to prevent contamination.
Food History:
Carrot cake originated in Europe during the Middle Ages, when sugar and sweeteners were expensive and scarce. Carrots were used as a substitute for sugar in cakes and desserts.
Flavor Profiles:
The carrot tea cake has a sweet and spicy flavor, with hints of cinnamon and ginger.
Serving Suggestions:
Serve the carrot tea cake as a dessert or a sweet snack.
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