A rich history of carrot cake
Carrot cake is a baking puzzle: you seem to love it or hate it. But either way, there is no denying the appeal of this rich dessert throughout history. Food historians tell us that the origins of carrot cake were likely a type of carrot pudding that was enjoyed during medieval times. Later, during the Middle Ages, sweetening agents were hard to come by in Britain and quite expensive, which is why carrots were often used instead of sweeteners. Interestingly, despite being such an old mainstay in Europe, American cookbooks didn’t start listing carrot cake recipes until the early 1900s. And actually, it was in the 1960s before carrot cake began to become a more common cake in America, and it soon became the preferred dessert at summer family reunion picnics and parties. Mother’s Day celebrations.
Most carrot cake recipes have a basic group of ingredients in common, which are flour, sugar, spices (cinnamon, nutmeg, cloves, allspice, salt), baking soda / powder, butter or oil, walnuts and, of course, carrots. Adventurous bakers have branched out to adopt some pretty exotic carrot cake recipes, including ingredients like:
o Fig or plum puree
o Chocolate chips
o Crystallized ginger
o Mashed sweet potatoes
In terms of carrot cake frosting, some people still prefer their plain carrot cake, although you will still see many recipes for traditional cream cheese frosting. However, other delicious carrot cake toppings can be fondant frosting (like in a wedding cake), Greek yogurt, lightly sweetened, buttermilk frosting with lemon zest, royal frosting, and chocolate frosting.
Carrot cakes have become such a popular treat that there are many bakeries springing up in America that specialize in making this veggie-filled creation. As a result of this popularity, there are many carrot cake experts who share their goodies and secrets for making the best types of carrot cakes. A sample of those secrets includes:
o The number of carrots you put in a carrot cake recipe will affect both the texture and the taste of the cake.
o Using pureed carrots instead of grating raw carrots will give your carrot cake a much moister consistency.
o Use oil instead of butter; It will be MUCH wetter than if you used butter.
o Use the zest of an orange in the dough for a creamier consistency.
These days, carrot cake flavored treats come in varieties such as carrot cake with milk, carrot cake ice cream, and even carrot cake flavored treats for dogs. Clearly carrot cakes, whether healthy with low-fat toppings or sticky with lots of rich toppings, are a crown jewel in the cake family that can top any meal with royal flair.