Ingredients with Measurements:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 cup vegetable oil
- 1 1/2 cups granulated sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 2 cups grated carrots
- 1 cup chopped walnuts
- 1/2 cup raisins
Special equipment needed:
- 9-inch round cake pan
- Mixing bowls
- Hand mixer or stand mixer
- Measuring cups and spoons
- Grater
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease a 9-inch round cake pan and set aside.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
3. In a large bowl, beat together the oil, sugar, eggs, and vanilla extract until well combined.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. Fold in the grated carrots, chopped walnuts, and raisins.
6. Pour the batter into the prepared cake pan and smooth the top with a spatula.
7. Bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
8. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 35-40 minutes
Temperature:
350°F
Serving size:
8-10 servings
Nutritional information:
Calories: 450
Fat: 26g
Carbohydrates: 51g
Protein: 5g
Substitutions for ingredients:
- You can use whole wheat flour instead of all-purpose flour for a healthier option.
- You can use coconut oil instead of vegetable oil for a different flavor.
- You can use brown sugar instead of granulated sugar for a deeper flavor.
- You can omit the raisins or walnuts if you prefer.
Variations:
- You can add cream cheese frosting to the cake for a classic carrot cake flavor.
- You can add shredded coconut to the batter for a tropical twist.
- You can use pineapple instead of raisins for a sweeter flavor.
Tips and tricks:
- Make sure to grate the carrots finely so they blend well into the batter.
- Don't overmix the batter, as this can make the cake tough.
- Allow the cake to cool completely before frosting or serving.
Storage instructions:
The cake can be stored in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat the cake, place it in a 350°F oven for 5-10 minutes, or until warmed through.
Presentation ideas:
- Dust the top of the cake with powdered sugar for a simple presentation.
- Top the cake with cream cheese frosting and chopped walnuts for a classic look.
Garnishes:
- Chopped walnuts
- Shredded coconut
- Fresh berries
Pairings:
- Coffee
- Tea
- Milk
Suggested side dishes:
- Fresh fruit salad
- Green salad
- Roasted vegetables
Troubleshooting advice:
- If the cake is too dry, try adding a tablespoon or two of applesauce to the batter.
- If the cake is too moist, try reducing the amount of oil in the recipe.
Food safety advice:
- Make sure to wash your hands and all utensils before preparing the cake.
- Store the cake in an airtight container to prevent contamination.
Food history:
Carrot cake is thought to have originated in Europe during the Middle Ages, when sweeteners were scarce and carrots were used as a substitute. The modern version of carrot cake became popular in the United States in the 1960s and 1970s.
Flavor profiles:
- Sweet
- Spicy
- Nutty
Serving suggestions:
- Serve the cake as a dessert or as a sweet breakfast treat.
- Top the cake with cream cheese frosting for a classic flavor.
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