Ingredients with Measurements:
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon salt
- 1 cup vegetable oil
- 2 cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 3 cups finely grated carrots
- 1 cup chopped walnuts
- 1 cup raisins
- 8 ounces cream cheese, softened
- 1/2 cup butter, softened
- 4 cups powdered sugar
Special Equipment Needed:
- 3 9-inch round cake pans
- Electric mixer
- Spatula
- Cooling rack
Step-by-Step Instructions:
1. Preheat oven to 350°F. Grease and flour three 9-inch round cake pans.
2. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In a large bowl, beat together oil, sugar, eggs, and vanilla extract until light and fluffy.
4. Gradually add dry ingredients to wet ingredients and mix until just combined.
5. Fold in carrots, walnuts, and raisins.
6. Divide batter evenly among prepared cake pans.
7. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
8. Allow cakes to cool in pans for 10 minutes before transferring to a cooling rack to cool completely.
9. To make the frosting, beat together cream cheese and butter until light and fluffy.
10. Gradually add powdered sugar and beat until smooth.
11. Spread frosting between layers and on top and sides of cake.
Time:
Preparation Time: 30 minutes
Cooking Time: 25-30 minutes
Temperature: 350°F
Serving Size: 12
Nutritional Information:
Calories: 545
Fat: 28g
Carbohydrates: 69g
Protein: 7g
Substitutions for Ingredients:
- Vegetable oil can be substituted with melted butter or coconut oil.
- Granulated sugar can be substituted with brown sugar or coconut sugar.
- Walnuts can be substituted with pecans or almonds.
- Raisins can be substituted with dried cranberries or chopped dates.
- Cream cheese can be substituted with Greek yogurt or ricotta cheese.
- Butter can be substituted with coconut oil.
Variations:
- Add 1/2 cup of shredded coconut to the cake batter.
- Add 1/4 cup of orange juice to the cake batter.
- Substitute the walnuts with 1 cup of shredded coconut.
- Substitute the raisins with 1 cup of chopped pineapple.
- Substitute the cream cheese frosting with a cream cheese and sour cream frosting.
Tips and Tricks:
- Make sure all ingredients are at room temperature before beginning.
- Grate the carrots on the finest setting of a box grater.
- Beat the frosting until light and fluffy for a smooth and creamy texture.
Storage Instructions:
Store the cake in an airtight container in the refrigerator for up to 5 days.
Reheating Instructions:
Reheat slices of cake in the microwave for 30 seconds.
Presentation Ideas:
- Decorate the top of the cake with chopped walnuts and shredded carrots.
- Pipe swirls of frosting around the edges of the cake.
Garnishes:
- Chopped walnuts
- Shredded carrots
- Coconut flakes
Pairings:
- Vanilla ice cream
- Whipped cream
- Caramel sauce
Suggested Side Dishes:
- Fruit salad
- Roasted vegetables
- Green salad
Troubleshooting Advice:
- If the cake is too dry, add a few tablespoons of milk to the batter.
- If the cake is too dense, add an extra egg to the batter.
Food Safety Advice:
- Always wash your hands before handling food.
- Make sure all ingredients are fresh and not expired.
- Store the cake in the refrigerator until ready to serve.
Food History:
Carrot cake is believed to have originated in the Middle Ages when sweeteners were scarce. Carrots were used as a substitute for sugar in cakes and other desserts.
Flavor Profiles:
This cake has a sweet and spicy flavor with notes of cinnamon, nutmeg, and vanilla.
Serving Suggestions:
Serve the cake with a scoop of vanilla ice cream or a dollop of whipped cream.
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