George Washington served carrot cake at parties. 19th century French cookbooks written for wealthy kitchens published recipes for carrot cake. Early 20th century American bakers prepared carrot cake as an exotic German delicacy. In other words, carrot cake is rich eating. A few Americans claim to have "invented" carrot cake in the early 20thC using recipes from "back home", usually Germany, Russia, Poland etc. My mother was Polish and recalls her grandma teaching her about adding carrots to cakes. At first a novelty, carrot cake nonetheless proved popular enough to stick around on menus. But it really caught on in a big way in the health-conscious 1970s, when carrot cake was perceived as being “healthy." And really, the idea isn't too far-flung: after all, carrots are vegetables, and raisins and nuts are pretty much health food, right?
Soft and juicy . . .
Ingredients
Carrots*, Brown sugar*, Bourbon vanilla*, Eggs*, Almonds*, Flour*, Lemon*
Nutrition facts (per 100 g)
Calories 305 kcal, carbohydrate 38 g, protein 9 g, fat 15 g, fiber 4 g, sugar 26 g
Content
1 piece = 150 g
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