Where does grandma’s carrot cake come from? When my wife and I first met, I wasn’t a big fan of cake. Lemon pie is my favorite, but when she gave me a slice of carrot pie, I was an instant pie eater. Carrot cake can be eaten as is, but is usually glazed or topped with white frosting or cream cheese frosting, and usually chopped pecans or walnuts. It is usually covered with icing or marzipan and looks like a carrot. The cake is popular in loaves, sheet cakes and cupcakes, but round cakes are probably the most popular.
Some people think that carrot cake is a misleading name and say that the cake is more like quick bread in the way it is prepared. All the wet ingredients, such as eggs and sugar, are mixed together, all the dry ingredients are mixed together, and then the wet ingredients are added to the dry and final consistency, which is usually denser and has a coarser crumb than traditional pastries. My wife says you mix the dry ingredients first and then mix them in with the wet ones. Disagreements make the world go round.
Carrots have been used in sweet pies since George Washington crossed the Delaware River, when sweeteners were scarce and expensive, and carrots contain more sugar than any other vegetable except beets, are more readily available and used to make sweet pies to make desserts to make. The origin of carrot cake is debated, but it is believed to have originated in Sweden. Now my wife says it came from her grandmother, she probably got it from her grandmother. The popularity of carrot cake may have been revived in Britain as a result of rationing during World War II.
In the early 1960s, carrot cake was not yet common in American restaurants and cafeterias. They started as a novelty, but they became so popular that carrot cake became a standard dessert. In 2005, the Food Network ranked carrot cake with cream cheese frosting number five on its list of the top five food fads of the 1970s. When my wife worked for a large insurance company, various departments brought snacks. When it was my wife’s turn, she made carrot cupcakes and brought them to the office. Later, when she joined a small law firm, she brought cupcakes instead of donuts.
Carrot Cake is often called Passion Fruit Cake by some, and once you try it, I understand why. Many carrot cake recipes include optional toppings such as nuts, raisins, pineapple or coconut. The most common icing on carrot cake is cream cheese frosting. Now if you are looking for a great cake recipe then you have come to the right place as we are going to show you how to make a 3 tier cake just like your grandma.
- 3 cups grated carrots
- 4 eggs
- 2 cups of sugar
- 1 1/2 cups Crisco oil
- 2 cups gluten-free flour [or 2 cups all-purpose flour and 1 teaspoon baking powder]
- 3 teaspoons of cinnamon
- 2 teaspoons of baking soda
- 1 teaspoon of salt
- 2 tsp vanilla
All ingredients should be at room temperature before mixing.
Beat eggs with sugar and oil. Sift together the dry ingredients, add to the wet ingredients and mix well.
Next line with carrot wrap, pour into 3 9-inch cake pans and bake at 350 degrees for 30 to 35 minutes. When you take it out of the oven, test to see if it is done. Insert a toothpick in the center and remove it when a clean cake is ready. Let cool before freezing.
- 1 box 10X sugar [1 lb]
- 1 piece of butter
- 8 oz package of cream cheese.
- 1 cup of chopped nuts. I prefer pecans.
- Mix together and freeze the cake.