Ingredients with Measurements:
- 1 cup Maypo oatmeal
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/2 tsp salt
- 1/2 cup vegetable oil
- 1/2 cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/2 cups grated carrots
- 1/2 cup raisins
- 1/2 cup chopped walnuts
Special equipment needed:
- 9-inch cake pan
- Mixing bowls
- Whisk
- Grater
- Oven
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C). Grease the cake pan with cooking spray or butter.
2. In a mixing bowl, combine Maypo oatmeal, all-purpose flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. Whisk until well combined.
3. In another mixing bowl, whisk together vegetable oil, brown sugar, eggs, and vanilla extract until smooth.
4. Add the grated carrots, raisins, and chopped walnuts to the wet ingredients. Mix until well combined.
5. Add the dry ingredients to the wet ingredients and mix until just combined. Do not overmix.
6. Pour the batter into the greased cake pan and smooth the top with a spatula.
7. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
8. Let the cake cool in the pan for 10 minutes before removing it from the pan and transferring it to a wire rack to cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 35-40 minutes
Total time: 50-55 minutes
Temperature:
Preheat the oven to 350°F (175°C).
Serving size:
This recipe serves 8-10 people.
Nutritional information:
Calories: 320
Fat: 17g
Saturated Fat: 2g
Cholesterol: 47mg
Sodium: 325mg
Carbohydrates: 38g
Fiber: 3g
Sugar: 20g
Protein: 5g
Substitutions for ingredients:
- Maypo oatmeal can be substituted with any other brand of oatmeal.
- All-purpose flour can be substituted with whole wheat flour or gluten-free flour.
- Vegetable oil can be substituted with coconut oil or melted butter.
- Brown sugar can be substituted with white sugar or honey.
- Raisins can be substituted with dried cranberries or chopped dates.
- Walnuts can be substituted with pecans or almonds.
Variations:
- Add 1/2 cup shredded coconut to the batter for a tropical twist.
- Replace the raisins with chopped dried apricots for a different flavor.
- Use grated zucchini instead of carrots for a different texture.
- Add 1/2 cup mashed bananas to the batter for a banana-carrot cake.
Tips and tricks:
- Use a food processor to grate the carrots quickly and easily.
- Do not overmix the batter as it can result in a tough cake.
- Let the cake cool completely before frosting or serving.
- Top the cake with cream cheese frosting for a classic carrot cake flavor.
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 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 chopped walnuts or raisins.
- Serve the cake with a dollop of whipped cream or vanilla ice cream.
Garnishes:
- Chopped walnuts
- Raisins
- Shredded coconut
- Powdered sugar
Pairings:
- Hot coffee or tea
- Cold milk
- Fresh fruit salad
Suggested side dishes:
- Roasted vegetables
- Green salad
- Grilled chicken
Troubleshooting advice:
- If the cake is too dry, add 1-2 tablespoons of milk to the batter.
- If the cake is too moist, bake it for an additional 5-10 minutes.
Food safety advice:
- Wash your hands before and after handling food.
- Use separate cutting boards for raw meat and vegetables.
- Cook the cake to an internal temperature of 160°F (71°C) to ensure it is safe to eat.
Food history:
Carrot cake originated in Europe in the Middle Ages when sweeteners were scarce and carrots were used as a substitute for sugar. The modern version of carrot cake with cream cheese frosting became popular in the United States in the 1960s.
Flavor profiles:
This Maypo oatmeal carrot cake has a warm and spicy flavor from the cinnamon, ginger, and nutmeg. The grated carrots add sweetness and moisture to the cake, while the raisins and walnuts add texture and crunch.
Serving suggestions:
Serve this Maypo oatmeal carrot cake as a dessert or a sweet breakfast treat.
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