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
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 3/4 cup vegetable oil
- 3 large eggs
- 2 cups grated carrots
- 1 cup chopped walnuts
Special Equipment Needed:
- 9-inch round cake pan
- Mixing bowls
- Electric mixer
- Grater
Step-by-Step Instructions:
1. Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan.
2. In a mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
3. In another mixing bowl, beat the sugar and vegetable oil until well combined. Add the eggs one at a time, beating well after each addition.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. Fold in the grated carrots and chopped walnuts.
6. Pour the batter into the prepared cake pan and smooth the top.
7. Bake for 35-40 minutes or until a toothpick inserted into the center of the cake comes out clean.
8. Let the cake cool in the pan for 10 minutes before removing it from the pan and transferring it to a wire rack to cool completely.
- Time:
Preparation time: 20 minutes
- Cooking time: 35-40 minutes
Temperature:
- Preheat the oven to 350°F (175°C).
Serving size:
- Serves 8-10 people
Nutritional information:
- Calories: 415
- Fat: 26g
- Carbohydrates: 41g
- Fiber: 2g
- Protein: 6g
Substitutions for ingredients:
- You can use any type of oil instead of vegetable oil.
- You can use pecans instead of walnuts.
Variations:
- Add 1/2 cup raisins or chopped dates to the batter.
- Add 1/2 cup shredded coconut to the batter.
- Top the cake with cream cheese frosting.
Tips and Tricks:
- Make sure to grate the carrots finely so that they cook evenly in the cake.
- Toast the walnuts before adding them to the batter for extra flavor.
- Don't overmix the batter or the cake will be tough.
Storage Instructions:
- Store the cake in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
- To reheat the cake, place it in a 350°F (175°C) oven for 5-10 minutes or until warmed through.
Presentation Ideas:
- Dust the top of the cake with powdered sugar.
- Top the cake with whipped cream and chopped walnuts.
- Serve the cake with a scoop of vanilla ice cream.
Garnishes:
- Chopped walnuts
- Powdered sugar
- Whipped cream
Pairings:
- Coffee
- Tea
- Milk
Suggested Side Dishes:
- Fresh fruit salad
- Green salad
Troubleshooting Advice:
- If the cake is too dry, try adding a tablespoon or two of milk to the batter.
- If the cake is too moist, try baking it for a few more minutes.
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:
- Sweet
- Spicy
- Nutty
Serving Suggestions:
- Serve the cake as a dessert or as a snack.
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Region: Dutch