Ingredients with Measurements:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 4 large eggs
- 1 1/2 cups granulated sugar
- 1 1/2 cups vegetable oil
- 2 cups grated carrots
- 1/2 cup chopped walnuts (optional)
- Cream cheese frosting:
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
Special equipment needed:
- 9-inch cake pan
- Mixing bowls
- Electric mixer
- Grater
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease a 9-inch cake pan and set aside.
2. In a medium mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In a large mixing bowl, beat the eggs and sugar together until light and fluffy.
4. Gradually add the oil to the egg mixture, beating until well combined.
5. Add the dry ingredients to the wet ingredients, mixing until just combined.
6. Fold in the grated carrots and chopped walnuts (if using).
7. Pour the batter into the prepared cake pan and bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
8. Allow the cake to cool completely before frosting.
9. For the frosting, beat the cream cheese and butter together until smooth.
10. Gradually add the powdered sugar and vanilla extract, beating until well combined.
11. Frost the cooled cake and serve.
Time:
Preparation time: 20 minutes
Cooking time: 35-40 minutes
Temperature:
350°F
Serving size:
8-10 servings
Nutritional information:
Calories: 580
Fat: 37g
Saturated Fat: 7g
Cholesterol: 109mg
Sodium: 420mg
Carbohydrates: 58g
Fiber: 2g
Sugar: 43g
Protein: 6g
Substitutions for ingredients:
- Whole wheat flour can be used instead of all-purpose flour.
- Pecans or almonds can be used instead of walnuts.
- Coconut oil can be used instead of vegetable oil.
Variations:
- Add 1/2 cup of raisins to the batter for extra sweetness.
- Use pumpkin pie spice instead of cinnamon and nutmeg for a different flavor profile.
- Add 1/2 cup of shredded coconut to the batter for a tropical twist.
Tips and tricks:
- Grate the carrots finely for a smoother texture in the cake.
- Allow the cake to cool completely before frosting to prevent the frosting from melting.
- Use room temperature cream cheese and butter for easier mixing.
Storage instructions:
Store the cake in an airtight container in the refrigerator for up to 5 days.
Reheating instructions:
Allow the cake to come to room temperature before serving.
Presentation ideas:
- Dust the top of the cake with powdered sugar for a simple presentation.
- Top the cake with additional chopped walnuts or shredded carrots for added texture.
Garnishes:
- Fresh mint leaves
- Edible flowers
- Candied carrots
Pairings:
- Hot tea or coffee
- Vanilla ice cream
Suggested side dishes:
- Fresh fruit salad
- Roasted vegetables
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, reduce the amount of grated carrots in the recipe.
Food safety advice:
- Make sure to wash and peel the carrots before grating them.
- Store the cake in the refrigerator to prevent bacterial growth.
Food history:
- Carrot cake originated in Europe during the Middle Ages when sugar was scarce and carrots were used as a sweetener in desserts.
Flavor profiles:
- The nutmeg and cinnamon add warmth and spice to the sweet carrot cake.
Serving suggestions:
- Serve the cake as a dessert or as a sweet breakfast treat.
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