Carrots have been used in sweet cakes since the medieval period, during which time sweeteners were scarce and expensive, while carrots, which contain more sugar than any other vegetable besides the sugar beet, were much easier to come by and were used to make sweet desserts. The popularity of carrot cake was likely revived in Britain because of rationing during the Second World War.
Five Fun Facts:
- Carrot Cake is denser than a regular cake.
- It is often topped with marzipan carrots.
- The most common icing on carrot cake is a cream cheese icing (icing sugar, butter and cream cheese).
- Carrot cake was named as one of the top five food fads of the 1970s by the Food Network.
- A survey by the Radio Times in 2011 named carrot cake as the most popular cake in Britain.
Five Carrot Cake Recipes:
- Carrot Apple Mini Cupcakes with Non-Dairy Cream Cheese Icing– This recipe makes 10 mini cupcakes which makes for the perfect little sweet treat at the end of the meal. But if this is all you are serving for dessert you may want to double this recipe so each guest can enjoy 2 mini cupcakes.
- Carrot Cake – Carrot cake with 40% fewer calories, 50% less fat and a light, smooth frosting … heaven!
- Walnut Carrot Cake Muffins– The walnuts give these muffins a great added crunch.
- Cream Cheese Frosting– Great on carrot cake or cinnamon buns! Or…plain. 😉
- Quick & Simple Pareve Vanilla Frosting – Icing is so simple. Feel free to replace the vanilla with any flavor you choose. I personally love using a little mint bartender’s syrup! so good and refreshing on brownies!
Click for more Carrot Cake Recipes.
Nutritional Information Per Serving of Carrot Cake:
Calories: 326
Fat: 17 g
Carbohydrates: 42 g
Cholesterol: 48 mg
Sodium: 147 mg
Protein: 3 g
Sugars: 31 g
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