Carrot Cake

Carrot cake is beloved worldwide for its unique composition, flavor, and tender texture. Its history dates back to ancient times, when carrots were cultivated in Central Asia and the Middle East. In Arab and Persian cuisine, carrots were used as a sweetener in cakes and desserts, particularly due to the scarcity and high cost of sugar at that time.
However, the origins of the modern carrot cake can be traced back to Europe in the 17th century. The oldest known recipe was found in a French cookbook from 1827 titled “Le Cuisinier Royal” (“The Royal Chef”), which included grated carrots mixed with sugar, almonds, bread crumbs, and spices. Over time, carrot cake evolved in various European countries, including England and Russia.
During World War II, carrot cake gained widespread popularity in the United States due to sugar rationing, with carrots used as a sweetener. In the 1960s, interest in carrot cake grew as part of the healthy food culture, with carrots considered a traditional, healthy alternative. Additions like cream cheese frosting, nuts, and spices have been introduced over time, providing a delicious contrast and enhancing the overall flavor of the cake.
Since then, carrot cake has become a worldwide favorite and a suitable choice for many occasions.

The Ingredients

  • 2 cups grated carrots- 1 1/2 cups sugar
  • 3/4 cup room temperature Baker’s Choice
  • 2 tablespoons oil
  • 3 room temperature eggs
  • 2 cups flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ground cardamom (optional)
  • 1/2 cup chopped walnuts or almonds (optional)

For the Frosting:

  • 225 grams cream cheese
  • ¼ cup soft Baker’s Choice
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract

How to prepare

  1. Preheat the oven to 180 degrees Celsius and prepare a cake pan by greasing it or placing parchment paper at the bottom.
  2. In a large bowl, whisk together sugar, Baker’s Choice, oil, and eggs until well combined.
  3. Add the grated carrots and mix well with the liquid ingredients.
  4. In a separate bowl, mix flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cardamom. Gradually add this to the carrot mixture and mix well until combined.
  5. If using chopped walnuts or almonds, add them now and distribute evenly in the mixture.
  6. Pour the mixture evenly into the prepared cake pan.
  7. Bake in the preheated oven for 40-50 minutes, or until the cake turns golden and a clean knife inserted in the center comes out clean.
  8. Allow the cake to cool completely in the pan before transferring it to a cooling rack.
  9. While the cake cools, prepare the frosting. Whip the cream cheese and Baker’s Choice in a bowl until smooth and consistent. Add powdered sugar and vanilla and continue to whip until you get a creamy and smooth frosting.
  10. Once the cake has cooled completely, spread the frosting on top.
  11. You can decorate the cake with carrot slices or additional chopped nuts.
  12. Serve the carrot cake with coffee or tea and enjoy.

Preparing the recipe

preparation time

20 minutes

difficulty

easy

Serves

12 Person

Cooking time

1 hour

Share the recipe

How to prepare

  1. Preheat the oven to 180 degrees Celsius and prepare a cake pan by greasing it or placing parchment paper at the bottom.
  2. In a large bowl, whisk together sugar, Baker’s Choice, oil, and eggs until well combined.
  3. Add the grated carrots and mix well with the liquid ingredients.
  4. In a separate bowl, mix flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cardamom. Gradually add this to the carrot mixture and mix well until combined.
  5. If using chopped walnuts or almonds, add them now and distribute evenly in the mixture.
  6. Pour the mixture evenly into the prepared cake pan.
  7. Bake in the preheated oven for 40-50 minutes, or until the cake turns golden and a clean knife inserted in the center comes out clean.
  8. Allow the cake to cool completely in the pan before transferring it to a cooling rack.
  9. While the cake cools, prepare the frosting. Whip the cream cheese and Baker’s Choice in a bowl until smooth and consistent. Add powdered sugar and vanilla and continue to whip until you get a creamy and smooth frosting.
  10. Once the cake has cooled completely, spread the frosting on top.
  11. You can decorate the cake with carrot slices or additional chopped nuts.
  12. Serve the carrot cake with coffee or tea and enjoy.

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