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
- 1/2 cup Cenovis spread
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 2 cups grated carrots
- 1/2 cup chopped walnuts
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).
2. Grease the cake pan with Cenovis spread and dust with flour.
3. In a mixing bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
4. In another mixing bowl, cream the Cenovis spread, granulated sugar, and brown sugar using an electric mixer until light and fluffy.
5. Add the eggs one at a time, beating well after each addition.
6. Stir in the vanilla extract.
7. Gradually add the flour mixture and milk to the creamed mixture, alternating between the two, and beating well after each addition.
8. Fold in the grated carrots and chopped walnuts.
9. Pour the batter into the prepared cake pan.
10. Bake for 35-40 minutes or until a toothpick inserted into the center of the cake comes out clean.
11. Remove from the oven and let cool in the pan for 10 minutes.
12. Remove the cake from the pan and let cool completely on a wire rack.
Time:
Preparation time: 20 minutes
Cooking time: 35-40 minutes
Temperature:
350°F (175°C)
Serving size:
8-10 servings
Nutritional information:
Calories: 350
Fat: 16g
Saturated Fat: 3g
Cholesterol: 50mg
Sodium: 350mg
Carbohydrates: 47g
Fiber: 2g
Sugar: 27g
Protein: 6g
Substitutions for ingredients:
- Cenovis spread can be substituted with unsalted butter or margarine.
- Walnuts can be substituted with pecans or almonds.
Variations:
- Add 1/2 cup raisins or chopped dried apricots to the batter.
- Replace the walnuts with shredded coconut.
- Add 1/2 cup crushed pineapple to the batter.
Tips and tricks:
- Make sure the grated carrots are well-drained to prevent the cake from becoming too moist.
- Use a toothpick to check if the cake is done. Insert it into the center of the cake, and if it comes out clean, the cake is done.
- 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, place the cake in the microwave for 10-15 seconds or in a preheated oven at 350°F (175°C) for 5-10 minutes.
Presentation ideas:
- Dust the cake with powdered sugar.
- Frost the cake with cream cheese frosting.
- Top the cake with chopped walnuts or shredded coconut.
Garnishes:
- Chopped walnuts
- Shredded coconut
- Fresh berries
Pairings:
- Coffee
- Tea
- Milk
Suggested side dishes:
- Fresh fruit salad
- Vanilla ice cream
Troubleshooting advice:
- If the cake is too dry, try adding a tablespoon of milk to the batter.
- If the cake is too moist, reduce the amount of grated carrots or increase the baking time.
Food safety advice:
- Make sure to wash your hands and all utensils before preparing the cake.
- Use fresh ingredients and check the expiration dates.
- 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 scarce. Carrots were used as a substitute for sugar in cakes and desserts.
Flavor profiles:
The Cenovis Carrot Cake has a sweet and spicy flavor with a hint of nuttiness from the walnuts.
Serving suggestions:
Serve the Cenovis Carrot Cake as a dessert or a sweet snack.
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