Metric:
370gr Carrot
370gr Flour
210gr Sugar
3.5 Medium Eggs
105ml Oil
( Not Olive Oil )
25gr Vanilla Powder
10gr Baking Powder
Some Confectioners Sugar
TRADITIONAL ITALIAN RECIPE: This carrot cake is an exceedingly good cake made with basic ingredients as tradition dictates. It's delicious, it works and it's better than any other carrot cake I've tried.
I would normally bake this in a square or round cake tin, but for the picture I used a lovely old loaf tin and it came out looking gorgeous.
History
Carrots have been used in sweet cakes since the medieval period, during which time sweeteners were scarce and expensive, while carrots, which contain more sugar than any other vegetable besides the sugar beet, were much easier to come by and were used to make sweet desserts.
The origins of carrot cake are disputed. Recipes for carrot cake occur as early as 1827.
The oldest known recipe of carrot cake dates from 1892, in a book of the housekeeping school of Kaiseraugst (Canton of Aargau, Switzerland).
According to the Culinary Heritage of Switzerland, it is one of the most popular cakes in Switzerland, especially for the birthdays of children.
The popularity of carrot cake was probably revived in Great Britain because of rationing during the Second World War. Carrot cakes first became commonly available in restaurants and cafeterias in the United States in the early 1960s. They were at first a novelty item, but people liked them so much that carrot cake became standard dessert fare.
In 2005, the American-based television channel Food Network listed carrot cake, with its cream-cheese icing, as number five of the top five fad foods of the 1970s.
Carrot cake was voted as the favourite cake in the United Kingdom, according to a survey in the Radio Times in 2011.
Another story indicates that following the Second World War there was a glut of canned carrots in the United States. A business man named George C. Page hired master bakers to find uses for the cans of carrots. He somehow promoted the idea of carrot cake to help create a demand for the product.
Skill Level:  |
Time: 1 Hour |
Price:  |
Serves: 6 People |
Ingredients:
| Conversions |
Directions:
01 - Grate the carrots.
02 - With a colander and a spoon press on the carrots in order to remove the excessive water. If the carrots are not enough dry the cake might not come out.
03 - In another bowl combine eggs and sugar, and beat everything until the mixture gets creamy and foamy.
04 - Into another little bowl mix baking powder, vanilla powder and flour.
05 - Now stir well carrots, flour ( mixed with the baking powder and vanilla powder ).
06 - Add the beaten eggs. Mix well and then add the oil.
07- Pour into the prepared pan gently buttered.
08 - Bake for 30 minutes at 180C / 350F and then at 170C / 320C for and extra 10 minutes.
09 - Check if the cake is ready with a skewer inserted into the center. If it comes out clean, you can remove the cake.
10 - Let cool to room temperature, then release the side of the pan.
11 - Dust with confectioners sugar.
12 - Serve at room temperature.
Notes:
- There is no problem in eating raw eggs. Italian people ( I'm one ) do it EVERYDAY. Just make sure the egs are fresh and double check the expiring date.
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| Written by: Uncut Recipes | Disclaimer |
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