The most easy, healthy, simple and delicious cake
Carrot cake and its precursors took several forms including baked in pastry, like pumpkin pie steamed and served with sauce, like plum pudding baked in pans and served with icing.
The origins of carrot cake are disputed. Published in 1591, there is an English recipe for "pudding in a Carret(sic) root" that is essentially a stuffed carrot with meat, but it includes many elements common to the modern dessert: shortening, cream, eggs, raisins, sweetener (dates and sugar), spices (clove and mace), scraped carrot, and breadcrumbs (in place of flour). Many food historians believe carrot cake originated from such carrot puddings eaten by Europeans in the Middle Ages when sugar and sweeteners were expensive and many people used carrots as a substitute for sugar. Variations of the carrot pudding evolved to include baking with a crust (as pumpkin pie), steamed with a sauce, or molded in pans (as plum pudding) with icing.
Speaking of which, the additions can be the subject of some argument. While raisins are undoubtedly the oldest complement to carrots, many modern palates prefer pineapple, apples or applesauce; sometimes walnuts, sometimes pecans, sometimes no nuts at all. These add-ins are the choice of the baker and the preference of the eater. The cake's mild but distinct flavor has made the cake an enduring favorite: while few would think of it as fashionable, it's considered a timeless classic that never goes out of style.
The popularity of carrot cake was revived in the United Kingdom because of rationing during the Second World War.
First off, the perfect homemade carrot cake must always be fluffy and legit extra-moist — no dry cakes allowed. It must also be made with the coziest warming spices, but just enough so that the flavor of all of those fresh carrots can shine through. And speaking of fresh carrots, a good carrot cake recipe must include lots of them speckled in every slice. Most importantly, though, a good carrot cake recipe must be accompanied with a rich and buttery cream cheese frosting in every single bite. Because in my book, a good moist carrot cake with cream cheese frosting is the ultimate dessert match made in heaven.
The other good news about this recipe? It’s much easier to make than it looks. You can make the entire recipe — both cake and frosting — 100% by hand if you would like. (No mixer required.) You can also save yourself a step and purchase store-bought grated carrots or grate them in the food processor, if you don’t want to grate them by hand. And if you’ve never made a three-layer cake before, have no fear — it’s easier than it looks, and I’ve added a brand new video below to walk you through each step of the way.
The result is a sweet and soft cake full of flavor