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.
For the Frosting:
Preparing the recipe
Share the recipe