Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 1 cup vegetable oil
- 1 cup granulated sugar
- 1 cup light brown sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 2 cups grated carrots
- 1 cup chopped walnuts
- 1/2 cup raisins
Special Equipment Needed:
- 9-inch springform pan
- Electric mixer
Step-by-Step Instructions:
1. Preheat oven to 350°F. Grease and flour a 9-inch springform pan.
2. In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, ginger, and salt.
3. In a large bowl, beat together the oil, granulated sugar, and brown sugar with an electric mixer until light and fluffy.
4. Add the eggs one at a time, beating well after each addition.
5. Beat in the vanilla extract.
6. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
7. Fold in the carrots, walnuts, and raisins.
8. Pour the batter into the prepared pan and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the cake to cool in the pan for 10 minutes before removing and transferring to a wire rack to cool completely.
Time:
Preparation Time: 15 minutes
Cooking Time: 45-50 minutes
Temperature: 350°F
Serving Size: 12-16 slices
Nutritional Information (per slice):
Calories: 463
Fat: 24.5g
Carbohydrates: 57.6g
Protein: 5.3g
Substitutions for Ingredients
- Vegetable oil: Canola oil or melted butter
- Granulated sugar: Coconut sugar or honey
- Light brown sugar: Dark brown sugar
- Walnuts: Pecans or almonds
- Raisins: Dried cranberries or cherries
Variations:
- Add 1/2 cup of shredded coconut for a tropical twist
- Substitute the carrots for 1 cup of grated zucchini
- Add 1/2 cup of diced apples or pears
Tips and Tricks:
- Make sure to beat the oil and sugars together until light and fluffy for a light and airy cake.
- Grate the carrots on the finest setting of a box grater for the best texture.
- Let the cake cool completely before serving for the best flavor and texture.
Storage Instructions:
Store the cake in an airtight container at room temperature for up to 5 days.
Reheating Instructions:
Reheat individual slices in the microwave for 15-20 seconds.
Presentation Ideas:
- Dust the top of the cake with powdered sugar for a simple presentation.
- Serve the cake with a dollop of whipped cream or a scoop of ice cream.
Garnishes:
- Chopped walnuts
- Chopped pecans
- Shredded coconut
- Chopped fresh fruit
Pairings:
- Vanilla ice cream
- Whipped cream
- Caramel sauce
Suggested Side Dishes:
- Roasted vegetables
- Green salad
- Roasted potatoes
Troubleshooting Advice:
- If the cake is too dry, add a few tablespoons of milk or cream to the batter before baking.
- If the cake is too dense, make sure to beat the oil and sugars together until light and fluffy.
Food Safety Advice:
- Make sure to wash your hands before handling the ingredients.
- Make sure to use a clean bowl and utensils when preparing the cake.
- Make sure to store the cake in an airtight container.
Food History:
Spice cakes have been around for centuries, with recipes dating back to the Middle Ages. The addition of carrots to the cake is a more modern twist, with the first recipes appearing in the 1950s.
Flavor Profiles:
This cake has a sweet and spicy flavor, with notes of cinnamon, nutmeg, and ginger. The carrots and walnuts add a subtle earthiness, while the raisins add a hint of sweetness.
Serving Suggestions:
This cake is best served at room temperature, with a dollop of whipped cream or a scoop of ice cream.
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