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 salt
- 1 cup sunflower butter
- 1 cup brown sugar
- 3 large eggs
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 2 cups grated carrots
- 1/2 cup chopped walnuts (optional)
Special equipment needed:
- 9-inch cake pan
- Electric mixer
- Mixing bowls
- Grater
Step-by-step instructions:
1. Preheat the oven to 350°F (175°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, and salt.
3. In a large bowl, beat the sunflower butter and brown sugar with an electric mixer until creamy.
4. Add the eggs, one at a time, beating well after each addition.
5. Beat in the vegetable oil and vanilla extract.
6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
7. Fold in the grated carrots and chopped walnuts (if using).
8. Pour the batter into the prepared cake pan and smooth the top with a spatula.
9. Bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
10. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 35-40 minutes
Temperature:
350°F (175°C)
Serving size:
8-10 servings
Nutritional information:
Calories: 450
Fat: 28g
Saturated Fat: 4g
Cholesterol: 70mg
Sodium: 360mg
Carbohydrates: 45g
Fiber: 3g
Sugar: 23g
Protein: 9g
Substitutions for ingredients:
- You can use almond butter or peanut butter instead of sunflower butter.
- You can use white sugar instead of brown sugar.
- You can use pecans or almonds instead of walnuts.
Variations:
- Add 1/2 cup raisins or dried cranberries to the batter.
- Add 1/2 cup shredded coconut to the batter.
- Top the cake with cream cheese frosting.
Tips and tricks:
- Make sure the sunflower butter is at room temperature before using it in the recipe.
- Use a box grater to grate the carrots.
- Don't overmix the batter, or the cake will be tough.
- Let the cake cool completely before frosting it.
Storage instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
Reheat individual slices of cake in the microwave for 10-15 seconds, or until warm.
Presentation ideas:
Serve the cake on a cake stand and dust it with powdered sugar.
Garnishes:
Top the cake with chopped walnuts or a sprinkle of cinnamon.
Pairings:
Serve the cake with a cup of hot tea or coffee.
Suggested side dishes:
Serve the cake with a side of fresh fruit, such as sliced strawberries or pineapple.
Troubleshooting advice:
- If the cake is too dry, add a tablespoon of vegetable oil to the batter.
- If the cake is too moist, reduce the amount of grated carrots.
Food safety advice:
- Make sure the eggs are fresh and not expired.
- Wash your hands and all utensils before preparing the cake.
Food history:
Carrot cake originated in Europe in the Middle Ages, when sugar and sweeteners were expensive and scarce. Carrots were used as a substitute for sugar in cakes and desserts.
Flavor profiles:
This cake has a nutty and slightly sweet flavor, with a hint of cinnamon and ginger.
Serving suggestions:
Serve the cake as a dessert or a sweet snack.
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