happy easter, everyone! hope everyone got a chance to enjoy the sunshine… the feeling of spring is unmistakable– the warmth of the sun, the crisp breeze, the delicate blossoms. everything just feels so vibrant and alive 🙂
i honestly didn’t know why carrot cake + easter just goes hand in hand… because bunnies like carrots? do they actually? can anyone like carrots?
while i was googling, the related searches were:
- does carrot cake have carrots in it
- is there carrots in carrot cake
- why is carrot cake called carrot cake
- carrot cake fun facts
- carrot cake description on menu
- what does carrot cake taste like
wow. i didn’t know carrot cake could be such a mysterious creature.
don’t fear, guys, the answers to all these google inquiries will all be taken care of, once you take a bite out of this carrot cake 🙂
what’s the relation between carrot cake & easter?
wait. Is this association just all in my head? I couldn’t find a definite answer to this one, but what I did find was that carrots were first used in desserts in the medieval times because sugars were hard to come by, and carrots contained a lot of sugar. The first carrot cake recipe appears in a housekeeping school book in Switzerland, in 1892. It’s one of the most popular cakes in Switzerland, especially for children’s birthdays (wow!)
so i’m just going to say that easter = bunnies = carrots = carrot cake, unless anyone out there can answer this question 🙂
does carrot cake have carrots in it / is there carrots in carrot cake?
um, pls guys. why is adding carrots in a cake so hard to believe?? (raw) carrots are actually one of my least favourite vegetables, but carrot cake is one of my most favourite desserts. is that enough to convince you?
this recipe packs 6 cups (ohyes) of finely grated carrots, which is twice as much as there is flour, and you can’t even tell. i promise.
why is carrot cake called carrot cake?
google is very misleading. i don’t know why this was in the related searches when this silly silly question is just based on one question asked on yahoo answers, circa 2009. the person asks why it’s called carrot cake if it doesn’t taste like carrots, and pleads for people to help because “these sorts of questions keep [him/her] up at night”.
to which 13 answers responded with variations of “because it’s made with carrots”.
excellent. i hope everyone can now sleep peacefully.
carrot cake fun facts
i don’t know how “fun” these are, buuut
- february 3rd is national carrot cake day
- carrot cake evolved from carrot pudding in the medieval times
- according to Molly O’Neil in her New York Cookbook (1992), George Washington was served a carrot tea cake at Fraunces Tavern in lower Manhattan. fancy
- often mentioned is the unrelated chinese new year white carrot cake, although I don’t know why, because daikon is much better, much cooler name, we should stop calling it a white carrot.
carrot cake description on menu
i scoured the web, and my favourite comes from (groan) starbucks:
It won’t take a carrot on a stick to tempt you towards this delicious treat. Already jam-packed with carrots, mixed fruit and peel, our Carrot Cake will tantalise your senses even further, with hand-finished cream cheese frosting and a sprinkling of crunchy walnuts. Dive in.
so many descriptive words. well done. but also what in the world is “hand-finished cream cheese frosting”. i hand start & hand finish everything, thank you very much.
what does carrot cake taste like?
not a lot like carrots, actually. more like an earthy cinnamony spice cake, which is complemented by the sweetness from the carrots, raisins and pineapple. & paired well with the tang of the cream cheese frosting.
so now that all your carroty wonders have been answered, i hope you’ll give this recipe a try– it’s not too sweet, perfectly cinnamony, moist without being soggy, plus the addition of pineapple and coconut give it that tropical je ne sais quoi flair.
slightly adapted from allrecipes
INGREDIENTS (all should be at room temp)
- 6 cups finely grated carrots
- 1 cup brown sugar
- 1 cup raisins
- 4 eggs
- 1 cup granulated sugar
- 1 cup olive oil
- 1 tbsp vanilla extract
- 1 cup crushed pineapple, drained
- 3 cups all-purpose flour
- 1 1/2 tsp baking soda
- 1 tsp salt
- 4 tsp ground cinnamon
- 2 tsp ground nutmeg
- 1/2 cup unsweetened shredded coconut
cream cheese frosting
- two 8 ounce cream cheese bricks
- 1 cup unsalted butter
- 2 cups confectioners’ sugar
- 1 tsp vanilla
- After you’ve finely shredded your carrots, gently squeeze out some of the excess juices (this will prevent it from becoming too soggy), and add back 3 tbsp of those juices.
- In a medium bowl, combine your shredded carrots and brown sugar. Set aside for 60 minutes, then stir in raisins and crushed pineapple.
- Preheat oven to 350°F. Grease and flour two 10 inch round cake pans.
- In the bowl of a stand mixer, beat eggs until light. Gradually beat in the granulated sugar, oil and vanilla.
- In a large bowl, sift together the flour, baking soda, salt, cinnamon and nutmeg.
- Add the flour mixture to the wet mixture and mix until just combined. It will be quite thick.
- Stir in the carrot mixture and shredded coconut.
- Evenly distribute among the two pans.
- Bake for 35-40 minutes, until a toothpick inserted into the middle comes out clean.
cream cheese frosting
- Beat the cream cheese until light and fluffy in the bowl of a stand mixer, about 3 minutes.
- Add your butter in gradually, until well mixed.
- SIFT in your confectioners’ sugar, and start your mixer up carefully (otherwise the sugar will fly out).
- Add in your vanilla extract and mix until well incorporated.
- torte, layer with cream cheese frosting, and slice as desired! (for my cake, i cut two layers for each cake, then frosted each layer, then decided to cut them into smaller rectangles instead of leaving it round.)
- garnish with berries, and enjoy!