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:
- 9-inch round cake pan
- Mixing bowls
- Electric mixer
- Grater
- Chopper
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan with butter or cooking spray.
2. In a mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In another mixing bowl, beat together the sugar and vegetable 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 cake pan and smooth the top with a spatula.
8. Bake for 35-40 minutes or until a toothpick inserted into the center of the cake comes out clean.
9. Remove the cake from the oven and let it cool in the pan for 10 minutes.
10. Remove the cake 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 (175°C)
Serving size:
8-10 servings
Nutritional information:
Calories: 420
Fat: 25g
Carbohydrates: 44g
Protein: 5g
Fiber: 2g
Sugar: 28g
Substitutions for ingredients:
- You can use whole wheat flour instead of all-purpose flour for a healthier option.
- You can use coconut oil instead of vegetable oil for a different flavor.
- You can use pecans instead of walnuts.
- You can omit the raisins if you don't like them.
Variations:
- You can add cream cheese frosting on top of the cake for a classic carrot cake flavor.
- You can add pineapple chunks for a tropical twist.
- You can add shredded coconut for a more textured cake.
Tips and tricks:
- Make sure to grate the carrots finely to ensure they cook properly in the cake.
- Don't overmix the batter, as this can lead to a tough cake.
- Let the cake cool completely before frosting or serving.
- Store the cake in an airtight container in the refrigerator for up to 5 days.
Storage instructions:
Store the cake in an airtight container in the refrigerator for up to 5 days.
Reheating instructions:
You can 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:
You can dust the cake with powdered sugar or decorate it with cream cheese frosting and chopped walnuts.
Garnishes:
Chopped walnuts, shredded coconut, or fresh berries.
Pairings:
Coffee, tea, or a glass of milk.
Suggested side dishes:
Fresh fruit salad or a 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 or adding a tablespoon of flour to the batter.
Food safety advice:
Make sure to wash your hands and all utensils and surfaces before and after handling food. Store the cake in the refrigerator to prevent bacterial growth.
Food history:
Carrot cake is believed to have originated in medieval Europe, where sugar and sweeteners were scarce and carrots were used as a substitute. The modern version of carrot cake became popular in the United States in the 1960s and 1970s.
Flavor profiles:
Sweet, spicy, and nutty.
Serving suggestions:
Serve the cake as a dessert or as a snack.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A