Ingredients with Measurements:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground allspice
- 1 1/2 cups granulated sugar
- 1 cup vegetable oil
- 4 large eggs
- 2 cups grated carrots
- 1 cup crushed pineapple, drained
- 1 cup chopped walnuts
- 1/2 cup raisins
Special equipment needed:
- 9-inch round cake pans
- Mixing bowls
- Electric mixer
- Rubber spatula
- Cooling rack
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a mixing bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and allspice.
3. In another mixing bowl, beat together the sugar and oil until well combined. Add the eggs one at a time, beating well after each addition.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. Fold in the grated carrots, crushed pineapple, chopped walnuts, and raisins.
6. Divide the batter evenly between the prepared cake pans.
7. Bake for 30-35 minutes or until a toothpick inserted into the center of the cake comes out clean.
8. Remove the cakes from the oven and let them cool in the pans for 10 minutes.
9. Remove the cakes from the pans and place them on a cooling rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 30-35 minutes
Temperature:
350°F (175°C)
Serving size:
12 servings
Nutritional information:
Calories: 450
Fat: 25g
Carbohydrates: 53g
Protein: 6g
Substitutions for ingredients:
- You can use whole wheat flour instead of all-purpose flour.
- You can use coconut oil instead of vegetable oil.
- You can use pecans instead of walnuts.
- You can use dried cranberries instead of raisins.
Variations:
- You can add cream cheese frosting to the cake.
- You can add shredded coconut to the cake batter.
- You can add grated apple to the cake batter.
Tips and tricks:
- Make sure to drain the crushed pineapple well to avoid a soggy cake.
- Use room temperature eggs for better mixing.
- Do not overmix the batter to avoid a tough cake.
- Use a toothpick to check if the cake is done.
Storage instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
Reheat the cake in the microwave for 10-15 seconds or in the oven at 350°F (175°C) for 5-10 minutes.
Presentation ideas:
- Dust the cake with powdered sugar before serving.
- Top the cake with whipped cream and chopped walnuts.
- Serve the cake with a scoop of vanilla ice cream.
Garnishes:
- Chopped walnuts
- Shredded coconut
- Fresh berries
Pairings:
- Coffee
- Tea
- Milk
Suggested side dishes:
- Fresh fruit salad
- Green salad
- Roasted vegetables
Troubleshooting advice:
- If the cake is too dry, try adding more oil or applesauce to the batter.
- If the cake is too moist, try reducing the amount of pineapple or carrots in the batter.
- If the cake is not rising, make sure your baking powder and baking soda are fresh.
Food safety advice:
- Make sure to wash your hands and all utensils before preparing the cake.
- Store the cake in an airtight container to avoid contamination.
- Do not eat the cake if it has been left at room temperature for more than 3 days.
Food history:
Carrot cake originated in Europe during the Middle Ages when sugar was scarce and expensive. Carrots were used as a substitute for sugar in cakes and other desserts.
Flavor profiles:
Juicy, sweet, and spicy.
Serving suggestions:
Serve the Juipo Carrot Cake as a dessert or a snack.
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