It is a dessert that has been around since the Middle Ages in Sweden, a time when sweeteners were not commonly found and carrots were used to add sweetness to the cake. Later, it was popularized again in the United Kingdom, food rationing as a result of World War II once again made carrots a rich replacement for sugar.
Its classic shape is that of the traditional round cake, where it can be eaten as it comes out of the oven chopped into pieces, or if you prefer you can decorate with nuts, traditional or white chocolate, as well as incorporate chocolate noodles.
On some occasions its presentation makes it assimilated with a natural carrot in the form of a cake.
The carrot cake recipe has become popular around the world, especially in the United States, modifying some ingredients, even making a change in the crumb, making it thicker and more attractive to the palate of this region. Its forms of presentation have varied, until the cup cake became popular in many parts of the world, with the carrot cake being one of the favorites of the little ones in the house.
The subtle flavor of carrot makes it a delicate dessert on the palate, and when it comes to combining it with nutmeg and adding panela that accentuates the sweetness, it makes a perfect mix of flavors in the mouth.
If you want to know more about this delicious recipe, we are going to share the ingredients and how to prepare it so you can make carrot cake at home .
Ingredients (1 cake about 20 cm in diameter):
- 380 g loose flour
- 1 about chemical yeast
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1+1/2 teaspoon cinnamon powder
- 1 teaspoon ground ginger
- 1/2 teaspoon nutmeg
- 1 vanilla pod
- 200 g ground panela
- 155 ml mild flavored vegetable oil
- 235 ml vegetable milk
- 80 ml hot water
- 400 g grated carrots
For the mold:
- Oil or butter
- Grated coconut (optional)
- To decorate:
- 50 g white chocolate
- Walnuts
- Chocolate noodles
Preparation (2 hours approx.):
1. Heat the oven to 180ºC.
2. In a large bowl, sift the flour.
3. Add the baking soda, baking powder, salt, spices and panela (if the panela has lumps, pass it through a strainer). Mix well with a whisk.
4. Add the oil, milk and water. Mix well with a spatula and finally, add the grated carrot little by little. Stir carefully until you obtain a homogeneous mass.
5. Grease a mold and spread grated coconut.
6. Fill the mold with the dough and bake for about 45-50 minutes or until a toothpick inserted into the cake comes out clean.
7. Let the cake cool inside the mold for a few minutes and then carefully unmold it.
8. While the cake cools, melt the chocolate.
9. Cover the top of the cake, now cold, with chocolate and decorate with nuts and chocolate noodles.
Enjoy!
