National Dessert Day Inspiration: Carrot Cake
- Feb 01, 2016
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Offer your guests a slice of vegetable cake and they’ll look at you like you’ve lost your mind. Offer them a slice of moist, melt-in-your-mouth carrot cake—the only cake with a vegetable as the base ingredient—and they’ll be coming back for seconds or even thirds.
February 3 is National Carrot Cake Day, but this daring concoction needs no extra reason for celebration. Since it burst on the scene, carrot cake has evolved into a splendorous creation, a layered masterpiece with hints of warm cinnamon and freshly grated carrots in every bite and topped with ooey-gooey buttermilk glaze or cream cheese frosting.
So when did carrot cake burst on the scene exactly? Sources vary but most point to the carrot pudding of medieval times as the original carrot “cake.” Early European bakers had to get inventive with their sweets due to the expense of sugar and other sweeteners, and they began using carrots as a substitute (and then serving carrot pudding and “cake” at banquets). Carrots and their puddings were later imported to America by European settlers. Today, as part of the baking process, the carrots soften and give the cake a lovely, dense consistency.
There are a multitude of variations within the world of carrot cake, of course. Try your hand at whole-grain carrot cake muffins, carrot cake cupcakes with fluffy frosting, or a carrot cake-walnut loaf. You can toss raisins or crushed pineapple in the batter and top with toasted pecans or coconut. Our extensive line of bakeware makes it easier than ever to get creative!
Photo credit to www.bettycrocker.com