The origins of carrot cake are disputed. Published in 1591, there is an English recipe for “pudding in a Carret root” that is essentially a stuffed carrot with meat, but it includes many elements common to the modern dessert. The settlers from America imported the first carrots into the United States, and in 1609 the first plantations appeared in Massachusetts. Carrot Cake, an original English recipe, flourished during the Second World War, due to the sugar rationing. The recipe was widely adopted in the USA and in 1960 the first Carrot Cakes appeared on the menus of American restaurants. Now it is an American classic.
Preperation: 25 minutes + 55 minutes oven
Quantity: 6 persons
200 g coarsely grated carrots
150 g coarsely chopped walnuts
175 g flour
1 sachet of baking powder
340 g granulated sugar
1 tbsp powdered sugar
100 g cream
1/2 teaspoon nutmeg
1 teaspoon cinnamon
1/2 teaspoon salt
100 ml Olive oil
Green and orange marzipan
Preheat the oven to 180 degrees
Sift the flour together with the baking powder, the salt and the spices.
In a bowl, beat the eggs with sugar until frothy. Add two tablespoons of warm water along with the oil. Stir the flour mixture gradually through the egg foam. Do the same with the carrots and the walnuts.
Pour the dough into a buttered baking tin. Put in the oven and let it bake for 55 minutes. (the cake must be well dry). Let it cool on a wire rack.
Beat the creamcheese firmly with the powdered sugar. Spread the well-cooled carrot cake with the mixture. Knead the marzipan in the shape of carrots and garnish each piece with a carrot. Serve cold.
Enjoy your meal!
The book below is highly recommended for more American recipes.
Instructional video of this recipe on youtube: