Carrot Cake

The history of carrot cake is as rich and layered as the dessert itself! Carrots have been used in sweet cakes since medieval times when sugar and other sweeteners were scarce and expensive. Carrots, which contain more sugar than any other vegetable except for sugar beets, were a readily available and affordable alternative.

During the Middle Ages, Europeans made carrot puddings and cakes sweetened with carrots. These early versions were quite different from the carrot cakes we know today, often containing a mixture of ground nuts, spices and naturally, lots of carrots.

Fast forward to the early 20th century, carrot cake gained popularity during World War II. Rationing made sugar and other ingredients hard to come by, leading inventive bakers to use carrots to sweeten their desserts.

In the 1960s and 1970s, carrot cake became a popular dessert in the United States, embraced by the health food movement. The addition of cream cheese frosting, which is now a classic pairing, helped elevate its status to a beloved treat.

Today, carrot cake is enjoyed worldwide, with countless variations and recipes. But one is always certain - the cake's moist, dense texture and rich flavour make it a everlasting favorite at bakeries and home kitchens alike.

Whisk together flour, baking soda, cinnamon, nutmeg and a pinch of salt.

Separately combine oil, both granulated and brown sugar and vanilla extract. Add in the eggs, one at a time, mixing after each one until just combined.

Grate peeled carrots and add them into the wet ingredients.

Add half of the dry ingredients into the wet batter and with a spatula combine, then add the rest and combine until incorporated.

Divide the batter between 2 lined baking moulds and bake in a preheated oven at 180°C/356°F for 40-45 minutes or until the toothpick comes out clean. Let the sponge cakes cool down, then brush them with milk to make them extra moist.

Mix the whipping cream with whipping cream stabilizer until soft peaks, then add cream cheese, icing sugar and vanilla extract and whip until stiff peaks.

Frost one sponge cake with a layer of cream, then top with the other sponge cake. Coat the cake with the rest of the cream and refrigerate the cake overnight.

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Carrot Cake

Yield: 16

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Ingredients

Sponge cakes

• All purpose flour - 260 g
• Baking soda - 2 teaspoons
• Cinnamon - 1 teaspoon
• Nutmeg - 0.5 teaspoon
• Vegetable oil - 300 ml
• Granulated sugar - 180 g
• Brown sugar - 180 g
• Vanilla extract - 1 teaspoon
• Eggs - 4
• Carrots - 300 g
• Milk - 50 ml

Cream

• Whipping cream - 200 ml
• Whipping cream stabilizer - 10 g
• Cream cheese - 200 g
• Icing sugar - 35 g
• Vanilla extract - 1 teaspoon

Instructions

1. Whisk together flour, baking soda, cinnamon, nutmeg and a pinch of salt.
2. Separately combine oil, both granulated and brown sugar and vanilla extract. Add in the eggs, one at a time, mixing after each one until just combined.
3. Grate peeled carrots and add them into the wet ingredients.
4. Add half of the dry ingredients into the wet batter and with a spatula combine, then add the rest and combine until incorporated.
5. Divide the batter between 2 lined baking moulds and bake in a preheated oven at 180°C for 45 minutes or until the toothpick comes out clean. Let the sponge cakes cool down, then brush them with milk to make them extra moist.
6. Mix the whipping cream with whipping cream stabilizer until soft peaks, then add cream cheese, icing sugar and vanilla extract and whip until stiff peaks.
7. Frost one sponge cake with a layer of cream, then top with the other sponge cake. Coat the cake with the rest of the cream and refrigerate the cake overnight.

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