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 salt
- 1 cup granulated sugar
- 3/4 cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 cups grated carrots
- 1/2 cup sweetened shredded coconut
- 1/2 cup freshly squeezed orange juice
- 2 tablespoons orange zest
Special Equipment Needed:
- 9-inch cake pan
- Mixing bowls
- Hand mixer or stand mixer
- Grater
- Zester
- Measuring cups and spoons
Step-by-Step Instructions:
1. Preheat the oven to 350°F (175°C). Grease and flour a 9-inch cake pan.
2. In a medium mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, and salt.
3. In a large mixing bowl, beat the sugar, oil, eggs, and vanilla extract until well combined.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. Fold in the grated carrots, shredded coconut, orange juice, and orange zest.
6. Pour the batter into the prepared cake pan and smooth the top with a spatula.
7. Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
8. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 35-40 minutes
Total time: 1 hour
Temperature:
Preheat the oven to 350°F (175°C).
Serving size:
This recipe serves 8-10 people.
Nutritional information:
Calories: 380
Fat: 20g
Saturated Fat: 4g
Cholesterol: 70mg
Sodium: 340mg
Carbohydrates: 46g
Fiber: 2g
Sugar: 26g
Protein: 5g
Substitutions for ingredients:
- You can use whole wheat flour instead of all-purpose flour.
- Coconut oil can be used instead of vegetable oil.
- You can use unsweetened shredded coconut instead of sweetened shredded coconut.
- Lemon juice and zest can be used instead of orange juice and zest.
Variations:
- Add 1/2 cup chopped walnuts or pecans to the batter for added crunch.
- Substitute the orange juice and zest with pineapple juice and zest for a tropical twist.
- Add 1/2 cup raisins or dried cranberries to the batter for added sweetness.
Tips and Tricks:
- Make sure to grate the carrots finely so that they blend well into the batter.
- Use freshly squeezed orange juice for the best flavor.
- Allow the cake to cool completely before frosting it.
Storage Instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
To reheat the cake, place it in the microwave for 10-15 seconds or until warm.
Presentation Ideas:
- Dust the top of the cake with powdered sugar before serving.
- Top the cake with whipped cream or cream cheese frosting.
- Garnish the cake with orange slices or shredded coconut.
Garnishes:
- Orange slices
- Shredded coconut
- Chopped nuts
- Powdered sugar
Pairings:
- Serve the cake with a cup of hot tea or coffee.
- Pair the cake with a glass of cold milk.
Suggested Side Dishes:
- Fresh fruit salad
- Roasted vegetables
- Grilled chicken or fish
Troubleshooting Advice:
- If the cake is browning too quickly, cover it with foil for the remaining baking time.
- If the cake is not cooked in the center, bake it for an additional 5-10 minutes.
Food Safety Advice:
- Make sure to wash your hands and all utensils before handling food.
- Store the cake in an airtight container to prevent contamination.
Food History:
Carrot cake originated in Europe during the Middle Ages when sugar was scarce and expensive. Carrots were used as a substitute for sugar in sweet desserts.
Flavor Profiles:
This cake has a sweet and tangy flavor from the orange juice and zest, a nutty flavor from the shredded coconut, and a spicy flavor from the cinnamon and ginger.
Serving Suggestions:
Serve this cake as a dessert or as a sweet treat for breakfast or brunch.
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