Estimated Reading Time: 3 minutes Cuisine Type: Western Preparation Timeline: 1 hour | Number of Serves: 12 | Best Season: Year-round | Nutritional Parameter with Values: Calories: 250 per serving, Protein: 3g per serving, Carbohydrates: 35g per serving, Fat: 10g per serving, Fiber: 3g per serving, Sugar: 15g per serving, Vitamin A: 100% RDA per serving, Vitamin C: 20% RDA per serving, Potassium: 5% RDA per serving
Importance of Carrot Cake Carrot cake is a popular and delicious dessert that is also packed with nutrients. It is a good source of vitamins, minerals, and fiber, and it can be a healthier alternative to other cakes that are made with refined flour and sugar. Carrot cake is also a good source of beta-carotene, which is converted into vitamin A in the body. Vitamin A is important for good vision, skin health, and immune function.
Ingredients Required
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/2 cup vegetable oil
- 3 large eggs
- 2 cups grated carrots
- 1 cup chopped walnuts
- 1/2 cup raisins
- 1/2 cup chopped dried cranberries
- 1/2 cup plain yogurt
Preparation Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, cloves, and nutmeg.
- In a separate bowl, cream together the sugar and oil until light and fluffy. Beat in the eggs one at a time.
- Stir the dry ingredients into the wet ingredients until just combined. Fold in the carrots, walnuts, raisins, cranberries, and yogurt.
- Pour the batter into the prepared pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before frosting.
History with some Mystery : Carrot cake is not a traditional Ayurvedic dish, but it can be considered a healthy option if made with whole grains and natural sweeteners. The use of carrots and spices aligns with Ayurvedic principles of using seasonal and easily digestible ingredients.
The historical origins of carrot cake are unclear, but it is believed to have originated in Europe during the Middle Ages. Carrots were often used as a sweetener before sugar became widely available. The addition of spices like cinnamon and ginger reflects the influence of trade with the East.
Special Instructions
- You can use a food processor to grate the carrots.
- You can also add other nuts or dried fruits to the cake, such as almonds, pecans, or dried apricots.
- To make the cake even healthier, you can use whole wheat flour and a natural sweetener such as honey or maple syrup.
- You can also make a cream cheese frosting to go with the cake.
Carrot cake is a delicious and nutritious dessert that can be enjoyed by everyone. It is a great way to incorporate more vegetables into your diet, and it is a perfect treat for any occasion.
I hope you enjoy this recipe!
