Carrot cake is a cake carrot with carrots yum.
Where Does Carrot Cake Come From?
Once upon a time in 1584, a person named A.W. compiled a book of recipes under the title, "A Book of Cookrye." In it, he or she directs the reader to dig the flesh out of a fat carrot and stuff it with meat, sugar, and herbs. The recipe title? "Pudding in a Carret Root."
Translated from old London-based English, the recipe goes like this:
"Take your Carret root and scrape it fair, then take a fine knife and cut out all the meat that is within the roote, and make it hollow, then make your pudding stuffe of the liver of a gooce or of a Pig, with grated bread, Corance, Cloves and mace, Dates, Pepper, Salt and Sugar, chop your Liver very small, and perboile it ere you chop it, so doon, put it in your hollow root. As for the broth, take mutton broth with corance, carets sliste, salt, whole Mace, sweet Butter, Vergious and grated bread, and so serve it forth upon sippets."
This recipe is most often regarded as the world's first carrot cake. Dates, carrots, and goose liver: a 1500's dessert delicacy.
Prep: 25 min | Cooking: 30 min | Total: 55 min + cooling
Makes 2 cakes
For the cake
All-purpose flour (3 1/2 cups)
Ground cinnamon (1 tbsp)
Baking soda (2 tsp)
Salt (1 1/2 tsp)
Baking powder (1 tsp)
Nutmeg (1 tsp)
Allspice (1/2 tsp)
Carrots, grated (1 pound or about 5 whole carrots)
Vegetable oil (1 1/2 cup)
White granulated sugar (1 1/4 cups)
Brown sugar (3/4 cup)
Apple sauce (3/4 cup)
Pecans, chopped (1 cup)
For the frosting
Cream cheese (two 8-oz. blocks)
Butter, softened (1 stick)
Salt (1/2 tsp)
Vanilla (1 tsp)
Powdered sugar (4 cups)
Making the cake: Preheat oven to 350 °F. Grease two 9-inch springform tin with butter and dust with flour. Lay a fitting piece of parchment paper on the bottom and dust it with flour as well.
In a medium size bowl, mix together flour, cinnamon, baking soda, salt, baking powder, nutmeg, and allspice. In another large bowl, mix together carrots, vegetable oil, white sugar, brown sugar, egg yolks, apple sauce, and pecans.
Pour the dry ingredients into the bowl with the wet ingredients and mix until well incorporated.
Pour batter evenly between the two cake pans. Place in oven and bake for 30-40 minutes or until you can cleanly pierce the centers with a knife. Place cake on a cooling rack and let sit for at least 30 minutes.
Making the frosting: Combine cream cheese, butter, salt, and vanilla in a mixing bowl and beat until smooth and creamy. Slowly add powdered sugar while mixing (or add in portions if using a hand-held mixer). If you want the frosting to be thinner, whisk in half a cup of milk or cream.
Once cake is no longer hot to touch, use a butter knife to coat your cakes with frosting. Slice and serve.