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
- 1/2 cup unsalted butter, softened
- 1/2 cup date paste
- 1/2 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups grated carrots
- 1/2 cup chopped walnuts
- 1/2 cup raisins
Special equipment needed:
- 9-inch round cake pan
- Electric mixer
- Mixing bowls
- Grater
Step-by-step instructions:
1. Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan with butter or cooking spray.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, and salt.
3. In a large mixing bowl, beat the butter, date paste, and brown sugar with an electric mixer until light and fluffy.
4. Add the eggs, one at a time, beating well after each addition.
5. Stir in the vanilla extract.
6. Gradually add the flour mixture to the butter mixture, stirring until just combined.
7. Fold in the grated carrots, chopped walnuts, and raisins.
8. Pour the batter into the prepared cake pan and smooth the top with a spatula.
9. Bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
10. Let the cake cool in the pan for 10 minutes, then remove it from the pan and let it 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
Carbohydrates: 47g
Protein: 5g
Fiber: 3g
Sugar: 24g
Sodium: 320mg
Substitutions for ingredients:
- You can use whole wheat flour instead of all-purpose flour for a healthier option.
- If you don't have date paste, you can use 1 cup of brown sugar instead.
- You can use pecans or almonds instead of walnuts.
- You can use dried cranberries instead of raisins.
Variations:
- You can add 1/2 cup of shredded coconut to the batter for a tropical twist.
- You can add 1/2 cup of chopped pineapple to the batter for a fruity flavor.
- You can add 1/2 cup of chopped apples to the batter for a fall-inspired cake.
Tips and tricks:
- Make sure to grate the carrots finely so they blend well into the batter.
- Don't overmix the batter, or the cake will be tough.
- If the cake is browning too quickly, cover it with aluminum foil halfway through baking.
- 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, place it in the microwave for 10-15 seconds or in a preheated oven at 350°F (175°C) for 5-10 minutes.
Presentation ideas:
You can dust the top of the cake with powdered sugar or drizzle it with a cream cheese frosting.
Garnishes:
You can top the cake with chopped walnuts, raisins, or shredded coconut.
Pairings:
This cake pairs well with a cup of coffee or tea.
Suggested side dishes:
Serve this cake with a side of fresh fruit or a scoop of vanilla ice cream.
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 or raisins.
Food safety advice:
Make sure to wash your hands and all utensils before and after handling food. Store the cake in a cool, dry place to prevent spoilage.
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:
This cake is sweet and spicy, with a hint of nuttiness from the walnuts.
Serving suggestions:
Serve this cake as a dessert or a sweet snack.
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Taste: Sweet, Spicy, Nutty, Caramelized