Carrot Cake never goes out of style and one bite will tell you why. This rich and moist spice cake, full of grated carrot and toasted nuts, has great flavors, especially when covered with tangy and sweet cream cheese frosting. The interesting part is that the carrot gives the cake its color and texture, along with sweetness and moisture, its flavor is almost indistinguishable.
Carrot cake does not come with any history as it evolved from the Carrot Pudding of medieval times, during the middle ages sugar and other sweeteners were difficult or expensive to come by in Britain and carrots had long been used as sugar substitutes. At that time it is a healthy food as it contains wholemeal flour and grated carrots with a topping of nuts. In the middle ages, the cake does not contain sugar or honey because they were far too expensive to use lavishly.
Read More : OH! LITTLE CUPCAKE
Carrot Cake Fusion
I think the biggest debate surrounding the carrot cake is whether crushed pineapple or apple sauce should be added to the batter. Adding either of these ingredients will give the cake added flavor and moisture so, if you like add (120ml) of either crushed pineapple or apple sauce to the batter, right along with the oil and vanilla extract. It can be fused with spices like nutmeg and clove.
I agree that it is mild sweet angel food cake it is the lightest option for a standard cake recipe. Carrot cake typically gets a nod as well, with walnuts, carrots, and a lack of chocolate. It is one of favorite spice carrot cake recipe for the crunch I have added walnuts and rustic texture from the pecans, though they are completely optional. Carrot makes the cake moist and texture to it.
Carrot Cake Recipe
For the topping
- Cashew 10-15
- Cream cheese 1 cup
- Maple syrup 2 tbsp
For the cake
- Butter, for greasing
- All-purpose flour 2 cup
- Olive oil 250ml
- Sugar 1/2 cup
- Egg 4
- Orange zest (grated) 2 tbsp
- Cinnamon 2 tsp
- Nutmeg 2 tsp
- Salt pinch
- Clove 5
- Carrot 4(large)
- Baking powder 2 tsp
- Walnut 4 tbsp
- Start with the topping.
- Soak the cashew for 2 hours in lukewarm water.
- Drain the cashews and pat dry with a paper towel. Place in a food processor or blender, add the syrup and blend until smooth. Add cream cheese and blend until smooth and creamy. Spoon into a small bowl and place in the fridge.
- Preheat the oven to 180C/160C fan/gas mark 4. Grease and line two 18-20cm round cake tins.
- For the cake, beat the oil and sugar together in an electric mixer for 5 minutes. Add the eggs, one at a time, beating well after each one. Add a teaspoon of flour with the last egg to prevent the mixture from separating.
- Add the orange zest, spices, and salt, followed by the grated carrot. Mix well with a spatula. Add the remaining flour and the baking powder and mix until the batter is well combined. Finally, stir in the nuts.
- Divide the batter between the two tins. Firmly tap the tins to distribute the batter and remove any air bubbles.
- Bake in the middle of the oven for 35-40 minutes, then test the cakes with a skewer – if it comes out clean, the cakes are ready.
- Allow the cakes to cool completely before assembling. If you’ve made the cakes a day ahead, place them in the fridge 1 hour before decorating.
- Spread or pipe one-third of the topping over the bottom cake layer. Add the second cake layer and spread the rest of the topping over the cake. Decorate with walnut or pecans.
- Place the cake in the refrigerator after assembly if you’re not serving it immediately.