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
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup buttermilk
- 1 teaspoon vanilla extract
- 1 cup grated scarlina (red beets)
- 1 cup grated carrots
- Cream cheese frosting:
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
Special equipment needed:
- Two 9-inch round cake pans
- Parchment paper
- Electric mixer
- Grater
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease two 9-inch round cake pans and line the bottoms 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 butter and sugar with an electric mixer until light and fluffy. Add the eggs, one at a time, beating well after each addition.
4. Add the flour mixture to the butter mixture in three batches, alternating with the buttermilk and vanilla extract, beginning and ending with the flour mixture. Beat until just combined.
5. Fold in the grated scarlina and carrots until evenly distributed.
6. Divide the batter evenly between the prepared pans and smooth the tops.
7. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
8. Let the cakes cool in the pans for 10 minutes, then remove them from the pans and let them cool completely on wire racks.
9. To make the cream cheese frosting, beat the cream cheese and butter with an electric mixer until smooth and creamy. Gradually add the powdered sugar and vanilla extract, beating until well combined.
10. Place one cake layer on a serving plate and spread a layer of frosting over the top. Place the second cake layer on top and spread the remaining frosting over the top and sides of the cake.
Time:
Preparation time: 20 minutes
Cooking time: 25-30 minutes
Temperature:
350°F
Serving size:
12 servings
Nutritional information:
Calories: 460
Fat: 21g
Saturated Fat: 12g
Cholesterol: 85mg
Sodium: 340mg
Carbohydrates: 64g
Fiber: 2g
Sugar: 48g
Protein: 5g
Substitutions for ingredients:
- You can use regular milk instead of buttermilk.
- You can use brown sugar instead of granulated sugar.
- You can use pumpkin pie spice instead of cinnamon, ginger, and nutmeg.
Variations:
- You can add chopped nuts, raisins, or shredded coconut to the batter.
- You can use different types of frosting, such as chocolate or caramel.
Tips and tricks:
- Make sure the butter and cream cheese are softened before using them.
- Use a grater to grate the scarlina and carrots finely.
- Let the cakes cool completely before frosting them.
- You can make the cake layers ahead of time and freeze them for up to a month.
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 fruit.
Garnishes:
Sprinkle chopped nuts or shredded coconut on top of the frosting.
Pairings:
Serve the cake with a cup of coffee or tea.
Suggested side dishes:
Fruit salad or roasted vegetables.
Troubleshooting advice:
- If the cake is too dry, you may have overbaked it. Try reducing the baking time next time.
- If the cake is too dense, you may have overmixed the batter. Mix the ingredients until just combined.
- If the frosting is too runny, add more powdered sugar. If it's too thick, add a splash of milk.
Food safety advice:
Make sure to wash the scarlina and carrots thoroughly before grating them.
Food history:
Carrot cake originated in Europe in the Middle Ages, when sugar was scarce and carrots were used as a sweetener. The modern version of carrot cake with cream cheese frosting became popular in the United States in the 1960s.
Flavor profiles:
This cake is sweet and spicy, with a subtle earthy flavor from the scarlina and carrots.
Serving suggestions:
Serve the cake as a dessert or a special treat for breakfast or brunch.
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