what should i write about the carrot cake? this absolute classic is for me something in between the meal and the dessert. i love it especially in the morning with my long caffe latte... well i could continue to describe what carrot cake is for me anyways i was curious to learn something more about it and this is what i found:
"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. carrot cakes first became commonly available in restaurants and cafeterias in the united states in the early 1960s. they were at first a novelty item, but people liked them so much that carrot cake became standard dessert fare. in 2005, the american-based food network listed carrot cake, with its cream-cheese icing, as number five of the top five fad foods of the 1970s." (source here).
ok then. after reading something more about this lovely dessert history let us just make it!
you will need:
-180 g of flour
-4 g (half teaspoon) of baking soda
-4 g (half teaspoon) of salt
-210 g of sugar
-70 g (5 tablespoons) of vegetable oil (best would be sunflower seeds oil)
-1 mature apple (grated)
-200 g of grated carrots (usually 3-4 medium size carrots)
-50 g of nuts (about 10 nuts)
-40 g of rasins (3 tablespoons)
preheat the oven to 180°C. In a bowl mix well dry ingredients: flour, salt and baking soda. in another bowl mix the eggs with sugar until the mixture becomes light and soft. add the oil and grated apple pulp. add this liquid mixture to the flour and mix (not too much - your cake will be softer). add the carrots, nuts and rasins. mix for the last time and put the mixture into a plum cake pot covered with baking paper. bake for about 55 minutes. can be served with fresh cheese icing (mixture of cheese - about 5 tablespoons, 2 tablesppons of butter, 1 tablespoon of lemon juice and 5 tablespoons of icing sugar).
now enjoy this classic and irresistible dessert. my husband doesn't like it - it's all for me!