According to the food historians, carrot cake was descended from medieval carrot puddings enjoyed by people in Europe. It was said that in 20th Century carrot cake was reintroduced as a “healthy alternative” compared to other traditional deserts. In Europe during the Middle Ages, when sweeteners were scarce and expensive, carrots were used in sweet cakes and desserts because they were much easier to come by. The popularity of carrot cake was most likely revived in Britain because of the rationing during the Second World War. In the United States in the early 1960’s carrot cake became available in restaurants and cafeterias. At first carrot cake was not readily available but, people liked it so much that it became a standard item on the menu. In 2005, the American based food network rated carrot cake, with its cream-cheese icing as number five of the top five fad foods of the 1970’s.
Ingredients
- 6 cups grated carrots
- 1 cup brown sugar
- 1 cup raisins
- 4 eggs
- 1 1/2 cups white sugar
- 1 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup crushed pineapple, drained
- 3 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 4 teaspoons ground cinnamon
- 1 cup chopped walnuts
Directions
1. In a medium bowl, combine grated carrots and brown sugar. Set aside for 60 minutes, and then stir in raisins.
2. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 10 inch cake pans.
3. In a large bowl, beat eggs until light. Gradually beat in the white sugar, oil and vanilla. Stir in the pineapple. Combine the flour, baking soda, salt and cinnamon, stir into the wet mixture until absorbed. Finally stir in the carrot mixture and the walnuts. Pour evenly into the prepared pans.
4. Bake for 45 to 50 minutes in the preheated oven, until cake tests done with a toothpick. Cool for 10 minutes before removing from pan. When completely cooled, frost with cream cheese frosting.
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