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 nutmeg
- 1/2 teaspoon ground ginger
- 1 1/2 cups granulated sugar
- 1 1/4 cups vegetable oil
- 4 large eggs
- 1 teaspoon vanilla extract
- 3 cups grated carrots
- 1 cup chopped walnuts
- 1/2 cup raisins
Special equipment needed:
- 2 9-inch round cake pans
- Electric mixer
- Mixing bowls
- Grater
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, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
3. In a separate mixing bowl, beat together the sugar, oil, eggs, and vanilla extract until well combined.
4. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
5. Fold in the grated carrots, chopped walnuts, and raisins.
6. Pour the batter evenly into 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. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire 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: 480
Fat: 29g
Saturated Fat: 3g
Cholesterol: 65mg
Sodium: 490mg
Carbohydrates: 52g
Fiber: 3g
Sugar: 33g
Protein: 6g
Substitutions for ingredients:
- Instead of vegetable oil, you can use canola oil or melted coconut oil.
- Instead of walnuts, you can use pecans or almonds.
- Instead of raisins, you can use dried cranberries or chopped dates.
Variations:
- You can add 1/2 cup of shredded coconut to the batter for a tropical twist.
- You can substitute half of the grated carrots with grated zucchini for a healthier version.
- You can add 1/2 cup of crushed pineapple to the batter for a sweeter taste.
Tips and tricks:
- Make sure to grate the carrots finely to ensure they cook evenly in the cake.
- You can use a food processor to chop the walnuts and raisins quickly.
- To make the cake extra moist, add 1/2 cup of unsweetened applesauce to the batter.
Storage instructions:
- Store the cake in an airtight container at room temperature for up to 3 days.
- You can also store the cake in the refrigerator for up to 1 week.
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 top of the cake with powdered sugar before serving.
- Pipe cream cheese frosting around the edges of the cake for a decorative touch.
- Top the cake with chopped walnuts and raisins for added texture.
Garnishes:
- Chopped walnuts
- Raisins
- Shredded coconut
- Powdered sugar
Pairings:
- Coffee
- Tea
- Milk
Suggested side dishes:
- Fresh fruit salad
- Vanilla ice cream
Troubleshooting advice:
- If the cake is too dry, add 1/4 cup of applesauce to the batter.
- If the cake is too moist, reduce the amount of oil in the recipe by 1/4 cup.
Food safety advice:
- Make sure to wash your hands and all utensils thoroughly before starting the recipe.
- Store the cake in an airtight container to prevent contamination.
Food history:
- Carrot cake originated in Europe during the Middle Ages when sugar and sweeteners were scarce. Carrots were used as a substitute for sugar in desserts.
- The modern version of carrot cake became popular in the United States during the 1960s and 1970s.
Flavor profiles:
- Sweet
- Spicy
- Nutty
Serving suggestions:
- Serve the cake as a dessert after a meal.
- You can also serve the cake as a snack with a cup of coffee or tea.
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