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
- 3 large eggs
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 1 cup vegetable oil
- 2 teaspoons vanilla extract
- 2 1/2 cups grated carrots
- 1/2 cup chopped walnuts
Special Equipment Needed:
- 9-inch round cake pan
- Electric mixer
- Wire cooling rack
Step-by-Step Instructions:
1. Preheat oven to 350°F. Grease and flour a 9-inch round cake pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In a large bowl, beat the eggs with an electric mixer until light and fluffy. Add the granulated sugar, brown sugar, oil, and vanilla extract and beat until combined.
4. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
5. Fold in the grated carrots and walnuts.
6. Pour the batter into the prepared cake pan and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cake cool in the pan for 10 minutes, then turn out onto a wire cooling rack to cool completely.
Time:
Preparation Time: 10 minutes
Cooking Time: 35-40 minutes
Temperature: 350°F
Serving Size: 12 slices
Nutritional Information:
Calories: 300
Fat: 15g
Carbohydrates: 37g
Protein: 4g
Substitutions for Ingredients
- All-purpose flour: can be substituted with whole wheat flour
- Vegetable oil: can be substituted with melted butter
- Walnuts: can be substituted with pecans or almonds
Variations:
- Add 1/2 cup of raisins for a sweeter cake
- Substitute the walnuts with 1/2 cup of shredded coconut
- Add 1/2 teaspoon of ground ginger for a spicier cake
Tips and Tricks:
- Make sure to grate the carrots on the finest setting of a box grater for a smoother cake
- Let the cake cool completely before serving
Storage Instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
Reheat the cake in a 350°F oven for 5-7 minutes.
Presentation Ideas:
- Serve the cake with a dollop of whipped cream
- Sprinkle with powdered sugar
- Drizzle with a simple glaze made of powdered sugar and milk
Garnishes:
- Chopped walnuts
- Shredded coconut
- Raisins
Pairings:
- Vanilla ice cream
- Whipped cream
- Fresh berries
Suggested Side Dishes:
- Roasted vegetables
- Green salad
- Roasted potatoes
Troubleshooting Advice:
- If the cake is too dry, add a few tablespoons of milk to the batter before baking.
- If the cake is too moist, bake it for a few minutes longer.
Food Safety Advice:
- Make sure to use pasteurized eggs to avoid any risk of salmonella.
- Store the cake in an airtight container at room temperature.
Food History:
Carrot cake has been around since the Middle Ages, when carrots were used as a sweetener in cakes. It became popular in the United States in the 1950s.
Flavor Profiles:
This cake has a sweet, nutty flavor from the carrots, walnuts, and brown sugar. The spices add a subtle warmth.
Serving Suggestions:
This cake is best served with a dollop of whipped cream or a simple glaze. It can also be served with a scoop of vanilla ice cream.
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