Ingredients with Measurements:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 cup granulated sugar
- 1 cup vegetable oil
- 4 large eggs
- 2 cups grated carrots
- 1 cup unsweetened shredded coconut
- 1/2 cup chopped walnuts
- 1/2 cup raisins
Special Equipment Needed:
- 9-inch round cake pan
- Electric mixer
- Mixing bowls
- Grater
- Measuring cups and spoons
Step-by-Step Instructions:
1. Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
3. In a large bowl, beat the sugar and oil with an electric mixer until well combined.
4. Add the eggs one at a time, beating well after each addition.
5. Gradually add the flour mixture to the sugar mixture, beating until just combined.
6. Fold in the grated carrots, shredded coconut, 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. Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 35-40 minutes
Temperature:
350°F (175°C)
Serving size:
8-10 servings
Nutritional information:
Calories: 489
Fat: 31g
Saturated Fat: 10g
Cholesterol: 94mg
Sodium: 341mg
Carbohydrates: 48g
Fiber: 3g
Sugar: 28g
Protein: 7g
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 of crushed pineapple to the batter for a tropical twist.
- Replace the raisins with chopped dried apricots for a different flavor.
- Use cream cheese frosting instead of the traditional buttercream frosting.
Tips and Tricks:
- Be sure to grate the carrots finely for a smoother texture.
- Toast the walnuts before adding them to the batter for extra flavor.
- Don't overmix the batter, or the cake will be tough.
Storage Instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
Microwave a slice of cake for 10-15 seconds to warm it up.
Presentation Ideas:
Dust the top of the cake with powdered sugar or drizzle with a glaze.
Garnishes:
Top the cake with whipped cream, chopped nuts, or shredded coconut.
Pairings:
Serve the cake with a cup of coffee or tea.
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 it's too moist, reduce the amount of grated carrots.
Food Safety Advice:
Be sure to wash your hands and all utensils thoroughly 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 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.
Flavor Profiles:
This cake is sweet and spicy, with a moist texture and a nutty crunch.
Serving Suggestions:
Serve the cake as a dessert or a sweet snack.
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