Carrot Cake- United Kingdom #40

Carrot Cake- United Kingdom #40

The origin of carrot cake is not clear. It is believed that it evolved from Medieval times from a pudding to the Middle Ages and a cake. Carrots were used because sugar and sweeteners were too expensive so carrots were used as a sugar substitute. Recipes for carrot cake can be found as early as 1827 in a French cookbook. Popularity of carrot cake was revived in the United Kingdom because of rationing of sugar during the WWII.

Cake:

Non-stick vegetable oil spray
1/2 c. golden raisins
1 c. toasted walnuts
1 lb. carrots, peeled, coarsely grated
1 c. buttermilk, room temperature
2-1/2 c. all-purpose flour
2 tsp. ground cinnamon
2 tsp. ground ginger
1/2 tsp. freshly grated nutmeg
2 tsp. baking powder
1-1/2 tsp. kosher salt
3/4 tsp. baking soda
4 large eggs, room temperature
1 c. sugar
3/4 c. packed, dark brown sugar
2 tsp. vanilla extract
3/4 c. vegetable oil

1. Preheat oven 350F. Lightly coat 2- 9" round (or square) cake pans with nonstick spray. Line bottoms with parchment paper, lightly coat with nonstick spray.
2. Toast walnuts on a rimmed baking sheet, tossing once, until golden brown. Cool 8-10 minutes.
3. In a medium bowl, combine carrots and buttermilk.
4. Whisk flour, cinnamon, ginger, nutmeg, baking powder, salt and baking soda together.
5. Using an electric mixer on high, beat eggs, both sugars and extract until pale and thick, about 4 minutes.
6. Reduce speed to low and gradually stream in vegetable oil.
7. Add dry ingredients in 3 additions, alternating with carrot mixture in 2 additions. Mix until smooth.
8. Fold in raisins and walnuts.
9. Pour batter into prepared pans.
10. Bake 40-45 minutes or until firm to the touch.
11. Transfer to wire rack.

Frosting:

12 oz. cream cheese, room temperature

1-1/2 sticks unsalted butter, room temperature

1 tsp. vanilla extract

generous pinch of salt

4 c. confectioner's sugar

1. Using an electric mixer on high, beat cream cheese and butter together.
2. Beat in vanilla and salt.
3. Reduce speed and gradually mix in confectioner's sugar.
4. Increase speed and beat until light and fluffy, about 2 minutes.

Results: Grating the carrots took up the most time. This recipe calls for freshly grated nutmeg. Not everyone has this in their cupboard and it is a bit pricey. So adding ground nutmeg is fine. I decorated the cake with whole walnuts and toasted coconut. 

Bottom Line: Very good. The cream cheese frosting is too sweet for some people. It happens to be a favorite of mine. 

Please share this blog with folks who like carrots, rabbits and yummy cakes. Thanks