Ingredients with Measurements:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 3/4 cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 cups grated carrots
- 1/2 cup chopped walnuts (optional)
Special equipment needed:
- 9-inch cake pan
- Mixing bowls
- Hand mixer or stand mixer
- Spatula
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C). Grease a 9-inch cake pan and set aside.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, cardamom, nutmeg, cloves, and salt. Set aside.
3. In a large bowl, beat the sugar and oil together until well combined. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the grated carrots and chopped walnuts (if using).
5. Pour the batter into the prepared cake pan and bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
6. Allow the cake to cool in the pan for 10 minutes before removing it from the pan and placing it on 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 slices
Nutritional information:
Calories: 380
Fat: 21g
Carbohydrates: 44g
Protein: 4g
Sodium: 340mg
Fiber: 2g
Sugar: 25g
Substitutions for ingredients:
- Instead of vegetable oil, you can use melted coconut oil or melted butter.
- Instead of walnuts, you can use pecans or almonds.
Variations:
- Add 1/2 cup raisins or dried cranberries to the batter.
- Replace the grated carrots with grated zucchini or sweet potato.
- Top the cake with cream cheese frosting or whipped cream.
Tips and tricks:
- Make sure to grate the carrots finely so that they blend well into the batter.
- If the cake is browning too quickly, cover it with foil for the last 10-15 minutes of baking.
- Allow the cake to cool completely before slicing to prevent it from falling apart.
Storage instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat the cake, place it in the microwave for 10-15 seconds or in the oven at 350°F (175°C) for 5-10 minutes.
Presentation ideas:
Dust the top of the cake with powdered sugar or drizzle it with a simple glaze made from powdered sugar and milk.
Garnishes:
Top the cake with chopped nuts or fresh berries.
Pairings:
Serve the cake with a cup of chai tea or coffee.
Suggested side dishes:
Serve the cake with a side of fresh fruit or a scoop of vanilla ice cream.
Troubleshooting advice:
- If the cake is too dry, try adding an extra egg or 1/4 cup of applesauce to the batter.
- If the cake is too moist, try reducing the amount of oil or adding an extra 1/4 cup of flour to the batter.
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 originated in Europe during the Middle Ages, when sugar and sweeteners were scarce and expensive. Carrots were used as a substitute for sugar in desserts, and carrot cake became popular in the United States during World War II when sugar was rationed.
Flavor profiles:
The chai spices in this carrot cake give it a warm and spicy flavor, while the grated carrots add a subtle sweetness and moist texture.
Serving suggestions:
Serve this chai spiced carrot cake as a dessert or as a sweet breakfast treat.
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