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
- 1/2 teaspoon salt
- 1 cup Vitam-R (vegetable spread)
- 1 cup granulated sugar
- 3 large eggs
- 2 cups grated carrots
- 1/2 cup chopped walnuts
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).
2. Grease a 9-inch cake pan and set aside.
3. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, and salt.
4. In a large mixing bowl, cream together the Vitam-R and sugar until light and fluffy.
5. Beat in the eggs, one at a time, until well combined.
6. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
7. Fold in the grated carrots and chopped walnuts.
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. Remove the cake from the oven and let it 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
5. Temperature:
350°F (175°C)
Serving size:
8-10 servings
Nutritional information:
Calories: 350
Fat: 15g
Carbohydrates: 50g
Protein: 5g
Fiber: 2g
Substitutions for ingredients:
- You can substitute the Vitam-R with any vegetable spread or butter.
- You can substitute the walnuts with pecans or almonds.
Variations:
- You can add raisins or shredded coconut to the batter.
- You can make a cream cheese frosting to top the cake.
Tips and tricks:
- Make sure to grate the carrots finely to ensure they cook through in the cake.
- Do not overmix the batter, as this can result in a dense cake.
- Let the cake cool completely before frosting or serving.
Storage instructions:
- Store the cake in an airtight container at room temperature for up to 3 days.
- You can also freeze the cake for up to 3 months.
Reheating instructions:
- To reheat the cake, place it in a preheated oven at 350°F (175°C) for 10-15 minutes.
Presentation ideas:
- Dust the top of the cake with powdered sugar.
- Top the cake with chopped walnuts or shredded coconut.
- Serve the cake with a dollop of whipped cream or ice cream.
Garnishes:
- Chopped walnuts
- Shredded coconut
- Powdered sugar
Pairings:
- Coffee
- Tea
- Hot chocolate
Suggested side dishes:
- Fresh fruit salad
- Vanilla ice cream
- Whipped cream
Troubleshooting advice:
- If the cake is too dry, try adding a tablespoon of milk to the batter.
- If the cake is too moist, try reducing the amount of carrots 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 originated in medieval Europe, where sweeteners were scarce and carrots were used as a substitute for sugar.
Flavor profiles:
- The Vitam-R Carrot Cake has a sweet and slightly spicy flavor, with a moist and tender crumb.
Serving suggestions:
- Serve the cake as a dessert or as a sweet snack.
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