The earliest recorded use of carrots in sweet dishes can be traced back to the Middle Ages in Europe. During this period, sweeteners like sugar and honey were often expensive and hard to come by. Carrots, which contain natural sugars, were used as a substitute in desserts. The modern carrot cake as we know it began to take shape in the UK. It is believed that the carrot cake was popularized in Britain during World War II due to rationing. Again, because of the limited availability of sweet ingredients, carrots served as a viable alternative.

Prep Time20 minsCook Time40 minsTotal Time1 hr

AuthorPeterYields15 ServingsQuarter (3.75 Servings)Half (7.5 Servings)Default (15 Servings)Double (30 Servings)Triple (45 Servings)CategorySweet

Ingredients

Dough

...emulsify wet

 4 eggs

 1 tsp vanilla extract(optional)

 300 g granulated sugar

 100 g brown sugar

 330 ml vegetable oil

...add dry

 350 g all purpose flour

 1 tsp baking soda

 1 ¼ tsp baking powder

 1 ¼ tsp ground cinnamon

 ½ tsp grated nutmeg

 ⅛ tsp ground cloves(optional)

 ½ tsp salt

...add rest

 450 g grated carrots(or you can also use leftovers from juiced-out carrot)

 100 g chopped nuts(optional)

 65 g raisins(optional)

The carrot cake was introduced to the U.S. probably sometime in the early 20th century. However, its popularity soared in the 1960s and 1970s. The cake became a mainstream dessert and was often featured in restaurants, bakeries, and home recipes. It was around this time that cream cheese frosting became the standard topping for carrot cake in the U.S., adding to its appeal.