National carrot cake day
Carrot cake is a lovely creation that evolved out of the Medieval favorite called carrot pudding. Through times in history when access to sugar was non-existent or very hard to come by, people have used sweet vegetables to make their desserts sweet. This has been as recent as during World War II. During this difficult time, the government of Britain needed to ration food and luxury items to their population. You can be sure that this cake experience a surge in popularity!
During the war, the Ministry of Food in Britain encouraged people to try many different recipes that used carrots as a sweetener. They suggested carrot cakes, carrot puddings, and carrot filled pies! It is also something to note that carrot sweetened confections are healthier for you.
Why not bake a carrot cake to celebrate. Include friends and family by inviting them to join you. Serve a hot beverage or two. If you need a recipe, we found several worth trying.
Incredibly Moist and Easy Carrot Cake
Prep Time: 20 mins
Cooks: 45 mins
Serves: 16 thin slices
This carrot cake is quick, easy to make, and utterly delicious
Source: Inspired taste
FOR CARROT CAKE
250 gms all-purpose flour
2 teaspoons baking soda
1/2 teaspoon fine sea salt
1 ½ teaspoons ground cinnamon
295 ml vegetable oil
200gms granulated sugar
200 gms lightly packed brown sugar
1 teaspoon vanilla extract
4 large eggs
300 gms grated peeled carrots (5 to 6 medium carrots)
100 gms coarsely chopped pecans
65 gms raisins
FOR CREAMY FROSTING
225 gms cream cheese, at room temperature
140 gms icing sugar
80 ml heavy whipping cream
50 gms coarsely chopped pecans, for topping cake
Heat the oven to 180 c. Grease two 9-inch round cake pans and line the bottom with parchment paper then grease the top of the paper. Or, grease and flour the bottom and sides of both pans.
In a medium bowl, whisk flour, baking soda, salt, and the cinnamon until well blended.
In a separate bowl, whisk the oil, sugars, and vanilla. Whisk in eggs, one at a time, until combined.
Switch to a large rubber spatula. Scrape the sides and bottom of the bowl then add the dry ingredients in 3 parts, gently stirring until they disappear and the batter is smooth. Stir in the carrots, nuts, and raisins.
Divide the batter between the prepared cake pans. Bake until the tops of the cake layers are springy when touched and when a toothpick inserted into the center of the cake comes out clean, 35 to 45 minutes.
Cool cakes in pans for 15 minutes then turn out onto cooling racks, peel off parchment paper and cool completely. (If you find that a cake layer is stuck to the bottom of the pan, leave the cake pan upside down and allow gravity to do its thing).
In a large bowl, beat cream cheese with a handheld mixer on medium speed until creamy, about 1 minute.
Beat in the powdered sugar, a 1/4 cup at a time until fluffy. Pour in cream and beat on medium speed for 1 minute. Chill covered until ready to frost cake.
When the cake layers are completely cool, frost the top of one cake layer, place the other cake layer on top. Decoratively swirl the top of the cake with remaining frosting, leaving the sides unfrosted. Scatter nuts on top.