Carrot Cake

下ごしらえ

材料

作り方

手順

1. 1

   Preheat your oven to 175°C (350°F). Grease and flour a 23x33 cm (9x13 inch) baking pan.

   約5 分

   調理のヒント： For easy removal, you can line the bottom of the pan with parchment paper after greasing it.

2. 2

   In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, salt, ground ginger, and ground nutmeg.

   約3 分

   調理のヒント： Whisking the dry ingredients ensures the leaveners and spices are evenly distributed, which helps the cake rise evenly.

3. 3

   In a separate medium bowl, whisk together the light brown sugar, granulated sugar, and neutral oil until well combined.

   約2 分

4. 4

   Add the eggs to the sugar-oil mixture one at a time, whisking well after each addition until the mixture is smooth.

   約3 分

5. 5

   Stir the vanilla extract into the wet ingredients.

   約1 分

6. 6

   Pour the wet ingredients into the dry ingredients and mix with a spatula until just combined. Be careful not to overmix.

   約2 分

   調理のヒント： A few streaks of flour are okay; they will disappear when you fold in the other ingredients.

7. 7

   Gently fold in the grated carrots until they are evenly distributed throughout the batter.

   約2 分

8. 8

   If using, fold in the optional raisins and chopped walnuts.

   約1 分

   調理のヒント： Tossing the raisins and walnuts in a spoonful of flour before adding them can help prevent them from sinking to the bottom of the cake.

9. 9

   Pour the batter into the prepared baking pan and use the spatula to spread it into an even layer.

   約1 分

10. 10

    Bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out with a few moist crumbs attached.

    約40 分

11. 11

    Let the cake cool completely in the pan on a wire rack before slicing and serving.

    約1 時間

    調理のヒント： Cooling completely is essential for the cake to set properly and to prevent it from crumbling when you slice it.