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
2 Cups granulated sugar
1 ½ cups vegetable oil
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
1 ½ pounds powdered sugar
12 ounces room temperature cream cheese
1 tablespoon vanilla extract
2 ounces room-temperature margarine