No one is quite certain about the origins of Carrot Cake, but many historians believe it came from Carrot Puddings in Medieval Europe. Carrots were used as a sweetener in pudding when sugar or honey was too expensive or hard to come by. However, the Carrot Cake we see today didn’t emerge until the late 19th early 20th century.
Carrot Cake was revitalized in Great Britain during WWII due to rationing and British War Propaganda. Around 1941 the British had developed special radar technology to detect German air raids and covered up their new-found advantage by saying they fed their airmen carrots to improve their eyesight. They developed a public campaign to maintain the façade by encouraging British citizens to eat more carrots to improve their eyesight. The popularity of carrots skyrocketed, and the Brits once again started baking them into their sweets.
Carrot Cake gained popularity in the United States during the 1960s and has stuck around ever since. Now you can find carrot cake year-round at your local bakery, favorite grocery store, and even at the Artisan! Our Pastry Chef has created the most amazing, delightfully rich, moist Carrot Cake (ever) – it’s seriously THE best. In honor of National Carrot Cake Day, we’ve decided to share her recipe with you so you can enjoy it at home.
Time: 1hr 35min
Yield: 1 Cake with 3 (9inch) Layers
Ingredients:
Cake:
2 Cups granulated sugar
1 ½ cups vegetable oil
4 eggs
2 cups pastry flour
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
3 cups raw finely ground carrots
4 ounces finely chopped walnuts
½ cup coconut shavings
Frosting:
1 ½ pounds powdered sugar
12 ounces room temperature cream cheese
1 tablespoon vanilla extract
2 ounces room-temperature margarine
Cake:
- Preheat oven to 300 degrees F.
- In a mixing bowl mix sugar, vegetable oil, and eggs. In another bowl sift together flour, baking soda, salt, and cinnamon. Fold dry ingredients into the wet mixture and blend well. Fold in carrots and chopped nuts until well blended. Distribute batter evenly into 3 (9inch) cake layer pans, which have been generously greased. There will be approximately 1 pound 5 ounces of batter per pan. Place in preheated oven and bake for 50 to 60 minutes. Cool layers in pans, for approximately 1 hour. Store layers in pans, inverted, in a closed cupboard, to prevent drying. Layers must be a minimum of 1 day old.
- To remove layers from baking pan, turn upside down, tap the edge of the pan on a hard surface. Center a 9-inch cake circle on top of a revolving cake stand. Remove paper from the bottom layer of cake.
Frosting:
- In a suitable bowl of a large mixer, place powdered sugar, cream cheese, vanilla, and margarine. Beat at second speed until thoroughly blended. Keep refrigerated and use as needed.
For Assembly:
- Place the first layer, bottom side down, at the center of a cake stand. With a spatula, evenly spread approximately 3 ½ ounces of frosting on the layer. Center the second layer on top of the first layer with topside down. Again, with a spatula, evenly spread approximately 3 ½ ounces of frosting on the layer. Center third layer on top of the second layer with topside down. Using both hands, press firmly but gently, all layers together to get one firm cake. With a spatula, spread the remainder of the frosting to cover top and sides of the cake. Refrigerate until needed. Display on a counter or a cake stand with a plastic cover.