Comforting Carrot Cake
By Kathy Fox
As we look forward to the warmer weather of spring and the beautiful colors it brings, many people enjoy planting vegetable gardens and reaping the fruits of their labor. One very abundant root vegetable in gardens is the brightly colored orange carrot. Carrots are versatile and delicious and can be used in so many ways, whether to complement a delicious steak dinner, spruce up a veggie tray, or add sweetness to a delectable carrot cake dessert.
No one actually knows where the modern-day carrot cake smothered in cream cheese frosting originated, but it does appear to have evolved from the carrot pudding during the middle ages when sugar was hard to come by in Britain and carrots were used as sugar substitutes. The modern-day carrot cake, according to food historians, most likely descended from Medieval carrot puddings enjoyed by Europeans for centuries. Recipes for carrot pudding can be found as far back as the 10th century in Arabian cookbooks, but there were no references to carrot cake until the 19th century.
For years now this sweet and moist spiced cake, loaded with carrots, and covered in a cream cheese frosting has been served at parties, weddings and family events. In fact, George Washington even served carrot cake at many of his parties. This wonderful carrot cake recipe originated at the café at the 16th century Crathes Castle in Scotland and is probably the best carrot cake you will ever have. This one bowl carrot cake recipe is so easy to make and you will be delighted by your scratch made marvel. Whether you are already a fan of carrot cake or prefer a chocolate decadent dessert, give this incredibly special recipe a try as the result is a very comforting and tasty dessert. Who knows, this carrot cake might just become your new favorite dessert ever!
Ingredients
2 large eggs
1 cup granulated sugar
¾ cup canola oil
1 teaspoon vanilla
1 ¼ cup all-purpose flour
1 teaspoon baking soda
2 teaspoons cinnamon
2 teaspoons Schwartz mixed spice*
Pinch of salt
Yield one layer cake. For a two layer cake double the recipe, a three layer cake triple the recipe, etc.
Instructions
Preheat oven to 350°. Mix all ingredients together in one bowl. Grease and flour 8” round pan, pour batter, and bake for 45 minutes or until done. Test the center with a toothpick and if it comes out clean the cake is done. If not, continue to bake until cooked through. Do not over-bake. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
*recommend buying the mixed spice to experience the exact flavor of this recipe.
Tip 1:
For an even richer taste, substitute dark brown sugar for the granulated sugar or use a combination of the two.
Tip 2:
The original recipe does not have nuts, so if you are craving that nutty flavor and crunch, add chopped pecans or walnuts to the batter or frosting. If frosting is your thing, make it four layers and indulge in sweetness!
Cream Cheese Frosting
1 box powdered sugar, 16 ounces
1 package of cream cheese, 8 ounces
1 stick butter, softened
1 teaspoon vanilla
Mix all ingredients until smooth. Frost the cake once cooled completely.
Prep: 30 minutes
Cook: 45 minutes
Additional: 45 minutes
Total: 2 hours
Servings: 8
Yield: 9-inch round cake