Ingredients and Weight:
- 3 cups all-purpose flour, sifted
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 2 cups sugar
- 1 cup vegetable oil
- 4 eggs, beaten
- 2 cups finely grated carrots
- 1 cup chopped walnuts (optional)
- 1 cup drained crushed pineapple (optional)
Preparation Time:
15 minutes
Cooking Time:
45-50 minutes
Difficulty Level:
3 (Easy to Moderate)
Preparation Method Steps:
- Preheat oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- In a separate bowl, whisk together the sugar, oil, and eggs.
- Add the wet ingredients to the dry ingredients and mix until just combined. Fold in the carrots, walnuts, and pineapple, if desired.
- Pour the batter into the prepared pan and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
Nutritional Information:
Per serving (1/8 of cake):
- Calories: 400
- Fat: 16g
- Saturated fat: 3g
- Cholesterol: 75mg
- Sodium: 200mg
- Carbohydrates: 55g
- Protein: 6g
Dish Characteristics:
- Moist and flavorful carrot cake
- Topped with a rich cream cheese frosting (optional)
- Perfect for special occasions or everyday indulgence
User Comments:
- "This is the best carrot cake I've ever had! It's so moist and flavorful."
- "I love the hint of spices in the cake. It makes it so unique."
- "The cream cheese frosting is the perfect complement to the cake."
Special Precautions and Tips:
- For a gluten-free version, use gluten-free flour.
- To make the cake even more moist, add a cup of buttermilk to the batter.
- For a more complex flavor, add 1 tablespoon of grated orange zest to the batter.
