Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/2 cup vegetable oil
- 1 cup light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 2 cups grated carrots
- 1/2 cup raisins
Special Equipment Needed:
- 9-inch round cake pan
- Electric mixer
- Mixing bowl
- Whisk
- Spatula
Step-by-Step Instructions:
1. Preheat oven to 350°F. Grease and flour a 9-inch round cake pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, ginger, and salt.
3. In a large bowl, beat together the oil and 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. Add the dry ingredients to the wet ingredients in three batches, alternating with the buttermilk.
7. Fold in the grated carrots and raisins.
8. Pour the batter into the prepared pan and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
9. Let cool in the pan for 10 minutes before turning out onto a wire rack to cool completely.
Time:
Preparation Time: 15 minutes
Cooking Time: 40-45 minutes
Temperature: 350°F
Serving Size: 8-10
Nutritional Information (per serving):
Calories: 320
Fat: 14g
Carbohydrates: 44g
Protein: 4g
Substitutions for Ingredients:
- Vegetable oil: Canola oil or melted butter
- Light brown sugar: Granulated sugar or dark brown sugar
- Buttermilk: Plain yogurt or milk
Variations:
- Add 1/2 cup chopped walnuts or pecans for added crunch.
- Substitute 1 cup of grated zucchini for the carrots.
Tips and Tricks:
- For a lighter cake, use cake flour instead of all-purpose flour.
- For a more intense flavor, add 1 teaspoon of ground allspice.
- To ensure a moist cake, make sure not to over-bake it.
Storage Instructions:
Store in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
Warm in the oven at 350°F for 5-10 minutes.
Presentation Ideas:
- Dust with powdered sugar before serving.
- Serve with a dollop of whipped cream or a scoop of ice cream.
Garnishes:
- Chopped walnuts or pecans
- Shredded coconut
- Chopped fresh or dried 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 buttermilk to the batter.
- If the cake is too dense, add an extra egg to the batter.
Food Safety Advice:
- Make sure all ingredients are at room temperature before mixing.
- Make sure to use pasteurized eggs.
Food History:
The origins of spice cake are unknown, but it is believed to have originated in Europe in the 18th century. It was popularized in the United States in the 19th century and has since become a classic dessert.
Flavor Profiles:
This cake has a sweet and spicy flavor with hints of cinnamon, nutmeg, and ginger.
Serving Suggestions:
- Serve with a scoop of vanilla ice cream.
- Top with a dollop of whipped cream.
- Drizzle with a caramel or chocolate sauce.
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