Carrot cake
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 | |
| Type | Loaf, sheet cake, layer cake |
|---|---|
| Main ingredients | Flour, eggs, sugar, carrots, almonds and baking powder[1] |
| Variations | Hazelnuts, lemon, kirsch, cinnamon[1] |
Carrot cake is a cake that contains carrots mixed into the batter.
History
The origins of carrot cake are disputed. Many food historians believe carrot cake originated from Medieval carrot puddings eaten by Europeans. This evolution is said to be originated during the Middle Ages when sugar and sweeteners were expensive for most individuals and often hard to find, so many people used carrots as a substitute for sugar.[2] Recipes for carrot cake occur as early as 1827, in a French cookbook published in England.[3] Another 19th-century recipe comes from the housekeeping school of Kaiseraugst (Canton of Aargau, Switzerland).[4] According to the Culinary Heritage of Switzerland, it is one of the most popular cakes in Switzerland, especially for the birthdays of children.[4]
The popularity of carrot cake was revived in Great Britain because of rationing during the Second World War.[5]
See also
Notes and references
- 1 2 (in German) Aargauer Rübelitorte, www.kulinarischeserbe.ch (page visited on 31 July 2014).
- ↑ "The History of Carrot Cake". www.carrotmuseum.co.uk. Retrieved 2018-01-15.
- ↑ Antoine B. Beauvilliers, The Art of French Cookery … , 3rd ed. (London, England: Longman, 1827), page 227.
- 1 2 (in French) Véronique Zbinden "Patrimoine culiraire suisse (9/14). Rueblitorte, gâteau végétal et fédéral", Le Temps, Thursday 31 July 2014, page 10.
- ↑ Lynne Olver. "Cake History Notes". The Food Timeline. Retrieved 2012-01-01.
Bibliography
- Alton Brown, I'm Just Here for More Food: Food × Mixing + Heat = Baking, New York: Stewart, Tabori & Chang, 2002 ( ISBN 1-58479-341-4).
- Alan Davidson, Oxford Companion to Food, second edition, illustrations by Soun Vannithone, London: Oxford University Press, 2006 ( ISBN 0-19-280681-5).
