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 cup vegetable oil
- 2 cups white sugar
- 4 eggs
- 3 cups grated carrots
- 1/2 cup chopped walnuts
- 1/2 cup raisins
Special Equipment Needed:
- 2 9-inch round cake pans
- Mixing bowl
- Electric mixer
- Whisk
- Spatula
Step-by-Step Instructions:
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans.
2. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In a separate bowl, mix together the oil, sugar, and eggs until light and fluffy.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. Fold in the grated carrots, walnuts, and raisins.
6. Divide the batter evenly between the two prepared cake pans.
7. Bake for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
8. Allow the cakes to cool in the pans for 10 minutes before turning out onto a wire rack to cool completely.
Time:
Preparation Time: 15 minutes
Cooking Time: 30-35 minutes
Temperature: 350 degrees F (175 degrees C)
Serving Size: 12
Nutritional Information:
Calories: 456 kcal
Carbohydrates: 52 g
Protein: 5 g
Fat: 27 g
Saturated Fat: 4 g
Cholesterol: 54 mg
Sodium: 257 mg
Potassium: 197 mg
Fiber: 2 g
Sugar: 33 g
Vitamin A: 3170 IU
Vitamin C: 1.2 mg
Calcium: 49 mg
Iron: 1.6 mg
Substitutions for Ingredients
- Vegetable oil: Canola oil, coconut oil, or melted butter
- White sugar: Brown sugar or coconut sugar
- Walnuts: Pecans, almonds, or hazelnuts
- Raisins: Dried cranberries or chopped dates
Variations:
- Add 1/2 cup of shredded coconut
- Substitute 1/2 cup of applesauce for 1/2 cup of the oil
- Add 1 teaspoon of ground ginger
- Add 1 teaspoon of vanilla extract
Tips and Tricks:
- Make sure to mix the wet ingredients until light and fluffy before adding the dry ingredients.
- Grate the carrots on the fine side of a box grater for the best texture.
- To prevent the cake from sticking to the pan, make sure to grease and flour the pans before adding the batter.
Storage Instructions:
Store the cooled cake in an airtight container at room temperature for up to 5 days.
Reheating Instructions:
Warm the cake in the oven at 350 degrees F (175 degrees C) for 10 minutes.
Presentation Ideas:
- Dust the top of the cake with powdered sugar
- Drizzle with a cream cheese glaze
- Serve with a scoop of vanilla ice cream
Garnishes:
- Chopped walnuts
- Shredded coconut
- Chopped dates
- Cream cheese glaze
Pairings:
- Vanilla ice cream
- Whipped cream
- Caramel sauce
Suggested Side Dishes:
- Roasted vegetables
- Fruit salad
- Green salad
Troubleshooting Advice:
- If the cake is too dry, add a few tablespoons of milk or cream to the batter before baking.
- If the cake is too moist, bake for an additional 5 minutes.
Food Safety Advice:
- Make sure to wash your hands before handling the ingredients.
- Make sure to use a clean bowl and utensils when mixing the batter.
- Make sure to cook the cake until a toothpick inserted into the center comes out clean.
Food History:
Carrot cake has been around since the Middle Ages, when it was a popular dessert in Europe. It was originally made with grated carrots, honey, and spices.
Flavor Profiles:
This cake has a sweet, nutty flavor with hints of cinnamon and nutmeg.
Serving Suggestions:
- Serve with a scoop of vanilla ice cream
- Top with a cream cheese glaze
- Dust with powdered sugar
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