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 granulated sugar
- 1 cup vegetable oil
- 4 large eggs
- 2 cups grated carrots
- 1/2 cup chopped walnuts
- 1/2 cup raisins
Special Equipment Needed:
- 9x13 inch baking pan
- Parchment paper
- Mixing bowls
- Hand mixer or stand mixer
- Grater
Step-by-Step Instructions:
1. Preheat the oven to 350°F. Grease a 9x13 inch baking pan and line with parchment paper.
2. In a mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In a separate mixing bowl, beat together the sugar and oil until well combined.
4. Add the eggs one at a time, beating well after each addition.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Fold in the grated carrots, chopped walnuts, and raisins.
7. Pour the batter into the prepared baking pan and smooth out the top.
8. Bake for 35-40 minutes or until a toothpick inserted into the center of the cake comes out clean.
9. Allow the cake to cool completely in the pan before removing and slicing.
- Time:
Preparation time: 20 minutes
- Cooking time: 35-40 minutes
Temperature:
- Preheat oven to 350°F
Serving size:
- 12-16 servings
Nutritional information:
- Calories: 390
- Fat: 23g
- Carbohydrates: 43g
- Protein: 5g
Substitutions for ingredients:
- Whole wheat flour can be substituted for all-purpose flour.
- Coconut oil or melted butter can be substituted for vegetable oil.
- Pecans or almonds can be substituted for walnuts.
- Dried cranberries or chopped dates can be substituted for raisins.
Variations:
- Add 1/2 cup shredded coconut to the batter.
- Substitute pumpkin puree for the grated carrots.
- Add 1 teaspoon of vanilla extract to the batter.
Tips and Tricks:
- Use a box grater to grate the carrots.
- Toast the chopped walnuts before adding them to the batter for extra flavor.
- Use room temperature eggs for best results.
Storage Instructions:
- Store the cake in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
- To reheat, place a slice of cake in the microwave for 10-15 seconds.
Presentation Ideas:
- Dust the top of the cake with powdered sugar.
- Serve with a dollop of whipped cream on top.
Garnishes:
- Chopped walnuts
- Shredded coconut
- Fresh berries
Pairings:
- Coffee
- Tea
- Milk
Suggested Side Dishes:
- Fresh fruit salad
- Green salad
Troubleshooting Advice:
- If the cake is too dry, try adding an extra 1/4 cup of 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 during the Middle Ages when sugar was scarce and carrots were used as a sweetener.
Flavor Profiles:
- Sweet
- Spicy
- Nutty
Serving Suggestions:
- Serve the cake as a dessert or as a sweet snack.
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