Who doesn’t love carrot cake? I sure do, and when I learned there was actually a day devoted to celebrating it, I couldn’t wait to make one in its honor. For the record, food historians suggest modern carrot cake probably descended from carrot puddings popular during the Middle Ages when sugar and other sweeteners were difficult to find and expensive to buy. In Britain and other parts of Europe, carrots have long been used as a sugar substitute, and recipes for puddings dating back to the 1500s confirm this. You’ll find recipes like this and others in my Favorite Flavors of Ireland and Tea & Crumpets, an afternoon tea cookbook. Signed copies are available on www.irishcook.com.
CARROT CAKE WITH CREAM CHEESE ICING
SERVES 10 TO 12
For the cake
2 cups all-purpose flour
1 1/2 teaspoon baking powder
1 1/2 teaspoon baking soda
1 teaspoon salt
1 1/2 teaspoon ground cinnamon
4 large eggs
1 1/2 cups granulated sugar
1/2 cup canola oil
3 cups grated carrots
1/4 cup chopped walnuts
For the icing
12 ounces cream cheese, at room temperature
6 tablespoons unsalted Irish butter, at room temperature
1 teaspoon vanilla extract
1 3/4 cups confectioners’ sugar
Steps:
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One of my most favourite desserts!
Mine too! Happy day!
Carrot cake is my favorite vegetable.
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