Ingredients with Measurements:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 4 large eggs
- 1 1/2 cups granulated sugar
- 1 1/2 cups vegetable oil
- 2 cups finely grated carrots
- 1 cup chopped walnuts
- 1/2 cup raisins
Special equipment needed:
- 9-inch round cake pan
- Mixing bowls
- Electric mixer
- Grater
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. Grease and flour a 9-inch round cake pan.
3. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
4. In a large bowl, beat the eggs and sugar with an electric mixer until light and fluffy.
5. Gradually beat in the oil until well combined.
6. Add the dry ingredients to the wet ingredients and mix until just combined.
7. Stir in the grated carrots, chopped walnuts, and raisins.
8. Pour the batter into the prepared pan and smooth the top.
9. Bake for 35-40 minutes, or until a toothpick inserted in the center 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
Serving size:
12 servings
Nutritional information:
Calories: 420
Fat: 28g
Carbohydrates: 39g
Protein: 5g
Sodium: 330mg
Sugar: 24g
Substitutions for ingredients:
- You can use whole wheat flour instead of all-purpose flour for a healthier option.
- You can use pecans instead of walnuts.
- You can omit the raisins if you don't like them.
Variations:
- You can add 1/2 cup of shredded coconut to the batter.
- You can add 1/2 cup of crushed pineapple to the batter.
- You can add 1/2 cup of chopped apples to the batter.
Tips and tricks:
- Make sure to finely grate the carrots so they blend well into the batter.
- Don't overmix the batter, or the cake will be tough.
- 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.
Presentation ideas:
- Dust the top of the cake with powdered sugar.
- Pipe cream cheese frosting on top of the cake.
- Top the cake with chopped walnuts.
Garnishes:
- Chopped walnuts
- Shredded coconut
- Raisins
Pairings:
- Coffee
- Tea
- Milk
Suggested side dishes:
- Fresh fruit salad
- Green salad
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.
Food safety advice:
- Make sure to wash your hands and all utensils before preparing the cake.
- Store the cake in an airtight container to prevent contamination.
Food history:
- Carrot cake originated in Europe in the Middle Ages, when sugar was scarce and carrots were used as a sweetener.
- The modern version of carrot cake became popular in the United States in the 1960s and 1970s.
Flavor profiles:
- The cake has a sweet and spicy flavor, with hints of cinnamon, ginger, and nutmeg.
Serving suggestions:
- Serve the cake as a dessert or as a snack.
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