Ingredients with Measurements:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1 cup vegetable oil
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 cups grated carrots
- 1 cup buttermilk
- 1 tablespoon red food coloring
- Cream cheese frosting:
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Special Equipment Needed:
- 2 9-inch round cake pans
- Mixing bowls
- Electric mixer
- Grater
- Cake stand or plate
Step-by-Step Instructions:
1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
3. In another mixing bowl, beat together the vegetable oil, eggs, and vanilla extract until well combined.
4. Add the grated carrots to the wet ingredients and mix well.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, and mixing until just combined.
6. Stir in the red food coloring until the batter is evenly colored.
7. Divide the batter evenly between the prepared cake pans.
8. Bake for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
9. Allow the cakes to cool in the pans for 10 minutes before removing them from the pans and transferring them to a wire rack to cool completely.
10. To make the cream cheese frosting, beat together the cream cheese and butter until smooth and creamy.
11. Gradually add the powdered sugar, vanilla extract, and salt, and beat until the frosting is light and fluffy.
12. Once the cakes are completely cooled, place one cake layer on a cake stand or plate.
13. Spread a layer of cream cheese frosting on top of the cake layer.
14. Place the second cake layer on top of the frosting.
15. Spread a thin layer of frosting over the entire cake to create a crumb coat.
16. Chill the cake in the refrigerator for 15-20 minutes.
17. Spread a thick layer of frosting over the entire cake, using an offset spatula to smooth the frosting.
18. Decorate the cake with additional frosting, if desired.
Time:
Preparation time: 30 minutes
Cooking time: 30-35 minutes
Total time: 1 hour 5 minutes
Temperature:
350°F (175°C)
Serving size:
12 servings
Nutritional information:
Calories: 570
Fat: 28g
Saturated Fat: 8g
Cholesterol: 85mg
Sodium: 390mg
Carbohydrates: 78g
Fiber: 1g
Sugar: 62g
Protein: 5g
Substitutions for ingredients:
- Instead of vegetable oil, you can use canola oil or melted coconut oil.
- Instead of buttermilk, you can use whole milk or a mixture of milk and plain yogurt.
- Instead of red food coloring, you can use beet juice or natural food coloring.
Variations:
- Add chopped walnuts or pecans to the cake batter for added crunch.
- Add raisins or dried cranberries to the cake batter for added sweetness.
- Use a different frosting, such as a vanilla buttercream or a chocolate ganache.
Tips and Tricks:
- Make sure to grate the carrots finely so that they blend well into the cake batter.
- Use room temperature ingredients for the cake and frosting to ensure a smooth and even texture.
- Chill the cake in the refrigerator before frosting to make it easier to work with.
- Use an offset spatula to create a smooth and even frosting layer.
Storage Instructions:
Store the cake in an airtight container in the refrigerator for up to 5 days.
Reheating Instructions:
Let the cake come to room temperature before serving.
Presentation Ideas:
Decorate the cake with fresh flowers or edible gold leaf for an elegant touch.
Garnishes:
Top the cake with chopped nuts or grated carrots for added texture.
Pairings:
Serve the cake with a cup of coffee or tea.
Suggested Side Dishes:
Serve the cake with a side of fresh fruit or a scoop of vanilla ice cream.
Troubleshooting Advice:
- If the cake is too dry, try adding more buttermilk to the batter.
- If the cake is too dense, try reducing the amount of flour in the recipe.
- If the frosting is too runny, try adding more powdered sugar to thicken it up.
Food Safety Advice:
Make sure to store the cake in the refrigerator to prevent spoilage.
Food History:
Carrot cake is believed to have originated in medieval Europe, where sweeteners were scarce and carrots were often used as a substitute for sugar. The modern version of carrot cake, which includes cream cheese frosting, is thought to have been developed in the United States in the 1960s.
Flavor Profiles:
This red velvet carrot cake is sweet, spicy, and tangy, with a rich cream cheese frosting.
Serving Suggestions:
Serve the cake as a dessert or as a special treat for a celebration.
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Taste: Rich, Moist, Sweet, Creamy, Chocolatey, Carrot, Carrot-Y