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 ground cloves
- 1/2 teaspoon salt
- 1 cup vegetable oil
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 3 cups grated carrots
- 1 cup chopped walnuts
- 1/2 cup raisins
Special equipment needed:
- 9-inch cake pan
- Mixing bowls
- Electric mixer
- Grater
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C). Grease a 9-inch cake pan with butter or cooking spray.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt.
3. In a large bowl, beat together the vegetable oil, granulated sugar, brown sugar, 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, chopped walnuts, and raisins.
6. Pour the batter into the prepared cake pan and bake for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
7. Let the cake cool in the pan for 10 minutes, then remove it from the pan and transfer it to a wire rack to cool completely.
- Time:
Preparation time: 20 minutes
- Cooking time: 45-50 minutes
Temperature:
- Oven temperature: 350°F (180°C)
Serving size:
- 8-10 servings
Nutritional information:
- Calories: 480
- Fat: 28g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 6g
Substitutions for ingredients:
- You can use pecans or almonds instead of walnuts.
- You can use golden raisins instead of regular raisins.
Variations:
- You can add 1/2 cup of shredded coconut to the batter.
- You can add 1/2 cup of chopped pineapple to the batter.
Tips and tricks:
- Make sure to grate the carrots finely so that they blend well into the batter.
- Do not overmix the batter, as this can make the cake tough.
- You can add a cream cheese frosting to the cake for added sweetness.
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 a 350°F (180°C) oven for 10-15 minutes, or until heated through.
Presentation ideas:
- Dust the cake with powdered sugar before serving.
- Serve the cake with a dollop of whipped cream.
Garnishes:
- Chopped walnuts
- Shredded carrots
- Raisins
Pairings:
- Coffee
- Tea
- Milk
Suggested side dishes:
- Fresh fruit salad
- Green salad
Troubleshooting advice:
- If the cake is too dry, try adding a little more oil to the batter.
- If the cake is too moist, try reducing the amount of grated carrots.
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 in the Middle Ages, when sugar was scarce and carrots were used as a sweetener.
Flavor profiles:
- Sweet
- Spicy
- Nutty
Serving suggestions:
- Serve the cake as a dessert or as a snack.
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Region: Czech