Carrot cake recipes were found in the 19th-century cookbook in Switzerland. According to the Culinary Heritage of Switzerland, it is one of the most popular cakes in Switzerland, especially for children’s birthdays.
Carrot cake became prevalent in the UK during the Second World War because sugar was rationed in the army. The sweetness from the carrots substituted for the sweetness of the sugar.
One of the best parts about carrot cake is that it gets better over the hours, even after a day or two. The flavors have a chance to mingle and the icing helps keep it moist.
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- 300 g Carrots (5 to 6 medium carrots)
- 200 g Brown Sugar
- 100 g Margarine
- 3 Eggs
- 200 g Plain Flour
- 6 g Baking Powder
- 100 g Raisin
- 2 g Nutmeg
- 5 g Cinnamon
- Royal Icing
- 1 Egg white
- 125 g Icing Sugar
- 2 tsp Lemon juice
- Preheat the oven to 170C.
- Peel and grate the carrots.
- Prepare the rest of the ingredients.
- Tip the sugar and eggs into a large mixing bowl. Lightly mix with a wooden spoon.
- Add the oil and softened margarine.
- Sift the flour, baking powder and spices into the bowl.
- Mix everything together; the mixture will be soft and almost runny.
- Stir in the grated carrots and raisins.
- Mix until it has a smooth consistency.
- Pour the mixture into the tin and bake for 55-60 minutes, it needs to feel firm and springy when you press it in the centre.
- Cool in the tin for 5 minutes.
- Now let’s prepare the icing.
- Beat the ingredients in a small bowl until it’s smooth.
- Put the cake on a serving plate and drizzle the icing back and forth in diagonal lines over the top.
- Let it drips down the sides.
- Your carrot cake is now ready! It makes a perfect cake for tea time with your familly or friends!
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