Carrot cake
What is moist, with an intense spice flavour and will win your heart from the first bite? Yes, you're right, is carrot cake. Is first time trying this cake but definetly not the last time, is easy to make and incredibly tasty. Using brown sugar will give a deeper flavour to this cake. Also, oil and the Greek yoghurt will keep the cake moist and crumbly at the same time. The originis of carrot cake are not so well known, it is believed that carrot cake originated from some kind of carrot puddings eaten by Europeans in the Middle Ages, when sugar and sweeteners were expensive and many people used carrots as a substitute for sugar. Carrots were imported to America by European settlers, and so was, apparently, the pudding; there are bushels of recipes for the stuff from this era on show at the Carrot Museum. The reason again is the carrot's natural sweetness: they contain more sugar than any other vegetable besides the sugar beet, and were much easier to come by during this time.By mid-century, the carrot cake started to be known in America where it made dessert history. The recipe was imported to the states following the second world war, where it caught on in cafeterias and restaurants. There is a story saying that following WWII there was a glut of canned carrots in the U.S and an enterprising businessman named George C. Page hired bakers to find uses for the cans of carrots to create a demand for the product, and the solution was carrot cake, which was sold through the company Mission Pak, a large purveyor gourmet foods.Today carrot cake is one of the most common cake and is very loved and appreciated all around the world.
Ingredients
Carrot cake
- 75 g brown sugar
- 75 g molasses brown sugar
- 4 eggs
- 150 g Greek yoghurt
- 80 ml sunflower oil
- 1 tsp vanilla extract
- 1 tsp orange extract
- 300 g carrots
- 280 g flour
- 10 g baking soda
- 1 tsp cinnamon
- 1 tsp powder ginger
- a pinch of salt
Frosting
- 450 g cheese cream
- 100 g powder sugar
- 1 tsp orange extract
Instructions
- In the bowl of a food processor or in a bowl, add eggs andsugar and mix until the eggs double in volume. After the eggs have doubled in volume, add the yogurt, oil and extracts and mix until you get a homogeneous composition.
- In a bowl, mix the dry ingredients: flour, salt, baking powder, cinnamon, ginger and gradually add them over the wet composition. At the end, add the grated carrot and mix until we obtain a homogeneous composition.
- Put the composition in a round tray with a diameter of 20 cm and put the tray in the preheated oven at 180 degrees for 40 minutes.
- Afte the cake is baked, let it cool completely and cut it into two equal halves. Mix the cream cheese with the powdered sugar and the orange extract, put the cream between the 2 halves and then cover the cake. For the decoration I used chopped walnuts, whole pecans and a few pieces of chocolate but you can opt for any decor you want.