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
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 3/4 cup vegetable oil
- 1 cup granulated sugar
- 3 large eggs
- 2 cups grated carrots
- 1/2 cup chopped walnuts
- 1/2 cup raisins
- 1/2 cup crushed Oblaat wafers
Special equipment needed:
- 9-inch round cake pan
- Parchment paper
- Electric mixer
- Mixing bowls
- Grater
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
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 oil and sugar together 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 oil mixture, mixing until just combined.
6. Fold in the grated carrots, walnuts, raisins, and crushed Oblaat wafers.
7. Pour the batter into the prepared 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. Allow the cake to 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: 20 minutes
Cooking time: 35-40 minutes
5. Temperature:
350°F (180°C)
Serving size:
8-10 servings
Nutritional information:
Calories: 400
Fat: 21g
Carbohydrates: 50g
Protein: 5g
Sodium: 300mg
Sugar: 30g
Substitutions for ingredients:
- You can use brown sugar instead of granulated sugar for a richer flavor.
- Pecans or almonds can be used instead of walnuts.
- Dried cranberries or chopped dates can be used instead of raisins.
- Crushed graham crackers or digestive biscuits can be used instead of Oblaat wafers.
Variations:
- You can add 1/2 cup of shredded coconut to the batter for a tropical twist.
- Cream cheese frosting can be added to the top of the cake for a classic carrot cake flavor.
- You can add 1/2 cup of chopped pineapple to the batter for a sweeter taste.
Tips and tricks:
- Make sure to grate the carrots finely for a smoother texture.
- Toasting the walnuts before adding them to the batter will enhance their flavor.
- You can add a teaspoon of vanilla extract to the batter for a more complex flavor.
Storage instructions:
- The cake can be stored in an airtight container at room temperature for up to 3 days.
- It can also be stored in the refrigerator for up to 5 days.
Reheating instructions:
- To reheat the cake, place it in the microwave for 10-15 seconds or in the oven at 350°F (180°C) for 5-10 minutes.
Presentation ideas:
- Dust the top of the cake with powdered sugar for a simple presentation.
- You can also drizzle cream cheese frosting over the top of the cake for a more decadent look.
Garnishes:
- Chopped walnuts or pecans can be sprinkled over the top of the cake for added texture.
- Fresh berries or edible flowers can be placed on top of the cake for a pop of color.
Pairings:
- A cup of hot tea or coffee pairs well with this cake.
Suggested side dishes:
- A side of fresh fruit or a green salad can balance out the sweetness of the cake.
Troubleshooting advice:
- If the cake is too dry, try adding an extra tablespoon 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 your hands and all utensils 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 sugar and sweeteners were scarce. Carrots were used as a substitute for sugar in sweet dishes.
Flavor profiles:
- This cake has a sweet and spicy flavor with a moist texture.
Serving suggestions:
- Serve the cake as a dessert or as a sweet treat with tea or coffee.
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