Carrot Cake

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As I’ve said in this “carrot blog post” over here (http://snapsizzleandcook.co.za/carrot-and-cumin-hummus/), carrots must be one of the most hated vegetables, yet they grace one of the most delicious, popular cakes known today.

The Origin
Many food historians believe carrot cake originated from Medieval carrot puddings eaten by Europeans. This evolution is said to be originated during the Middle Ages when sugar and sweeteners were expensive for most individuals and often hard to find, so many people used carrots as a substitute for sugar. Recipes for carrot cake occur as early as 1827, in a French cookbook published in England. Another 19th-century recipe comes from the housekeeping school of Kaiseraugst (Canton of Aargau, Switzerland). According to the Culinary Heritage of Switzerland, it is one of the most popular cakes in Switzerland, especially for the birthdays of children (https://en.wikipedia.org/wiki/Carrot_cake).
To make your very own, simple to follow yet impressive carrot cake, you will need the following ingredients:
2 1/2 cups of flour
10ml baking powder
10ml bicarbonate of soda
2ml salt
8ml ground cinnamon
2ml ground ginger
250ml brown sugar
3 large eggs
100ml milk
1 cup oil (vegetable)
2-3 cups of grated carrot
1/2 cup chopped up pecan nuts
Method:
Combine dry ingredients and add eggs, milk, oil, carrots and pecan nuts. Mix well and place in a pre-greased 23cm cake tin or 23cm bundt cake tin and bake in a preheated oven of 180 degrees Celsius for 50 minutes or until a skewer comes out clean.
Frosting:
100ml cream cheese
2 cups sifted icing sugar
10ml vanilla essence
100ml chopped pecan nuts
Method:
Combine all ingredients until a thick smooth paste consistency. Using a spatula, cover cooled carrot cake with icing and lastly sprinkle on chopped up pecan nuts.

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