Ingredients and Weight:
- All-purpose flour: 2 cups (250g)
- Ground cinnamon: 1 teaspoon
- Ground ginger: 1 teaspoon
- Ground nutmeg: 1/2 teaspoon
- Baking powder: 1 teaspoon
- Baking soda: 1 teaspoon
- Salt: 1/4 teaspoon
- Granulated sugar: 1 cup (200g)
- Brown sugar: 1 cup (220g)
- Vegetable oil: 1/2 cup (120ml)
- Eggs: 2 large
- Vanilla extract: 1 teaspoon
- Buttermilk: 1 cup (240ml)
- Shredded carrots: 1 cup (120g)
- Pecans, chopped: 1/2 cup (60g)
- Raisins: 1/2 cup (60g)
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a medium bowl, whisk together the flour, cinnamon, ginger, nutmeg, baking powder, baking soda, and salt.
- In a large bowl, cream together the granulated sugar, brown sugar, and vegetable oil until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
- Add the dry ingredients to the wet ingredients alternately with the buttermilk, beginning and ending with the dry ingredients.
- Stir in the carrots, pecans, and raisins.
- Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan before cutting into squares.
Nutritional Information:
- Calories: 250
- Fat: 10g
- Carbohydrates: 40g
- Protein: 5g
Dish Characteristics:
- Moist and flavorful
- Rich carrot flavor
- Topped with a cream cheese frosting (optional)
User Comments:
- "These mini carrot cakes are the perfect size for a sweet treat. They're moist and flavorful, with just the right amount of spice."
- "I love the addition of pecans and raisins to the classic carrot cake recipe. It gives them a nice crunchy texture and sweetness."
- "These are so easy to make and they always turn out perfectly. I've even made them for my family and they loved them."
Special Precautions and Tips:
- Be sure not to overmix the batter, as this will make the cakes tough.
- If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk.
- Let the cakes cool completely before frosting them to prevent the frosting from melting.
