Ever wondered how carrots found their way from the savoury plate onto the sweet trolley? Tired of trying to track down a palate-perfect carrot cake recipe? Then look no further…

By Paul Barfoot

Carrot cake through the ages

According to food historians, carrots were first used as an ingredient for deserts in Europe during the medieval age. It was a time when sweeteners were scarce and sky-high pricey, so folk began to mash the naturally sweet vegetable to create puddings as a tasty substitute to more traditional sugary treats.

The vibrant root vegetable eventually migrated to being used in cakes during the 18th and 19th centuries, and gained a revival on British shores when luxury foods were rationed and larder provisions were limited during World War II. The Ministry of Food actually encouraged the nation to quench their pudding cravings by making carrot cakes for Christmas and special occasions, and distributed recipes throughout the land.

The core ingredients of vitamin-rich carrots, antioxidant-rich raisins, nutritionally-rich walnuts and natural brown sugar (instead of refined white sugar) once again gained carrot cake kudos with the more health-conscious masses during the late 1900s, and it has thankfully remained a mainstay for those that prefer their piece of cake to have a bit more wholesome body than most other baked titbits.

Bake the perfect carrot cake

If you want to knock up a tantalising sweet nibble that will get guests salivating for seconds, this recipe for plump, moist and lip-smacking carrot cake is just the ticket!

INGREDIENTS

For the cake:
200 g soft butter
200 g soft dark brown sugar
3 eggs
200 g plain flour
2 teaspoons ground cinnamon
2 teaspoons baking powder
300 g grated carrot
75 g chopped walnuts
75 g raisins

For the icing:
200 g cream cheese
2-3 teaspoons grated lemon zest
2 teaspoons lemon juice
2 tablespoons water
50 g icing sugar

METHOD

1. Mix the soft butter, soft dark brown sugar and eggs together in a bowl.

2. Gradually stir in the flour, ground cinnamon and baking powder.

3. Fold the grated carrot, walnuts and raisins into the mixture.

4. Pour the complete cake mixture into a greased and flour-coated 22 cm cake tin.

5. Bake in a fan assisted oven for 65 minutes at 170 degrees (or a little longer for conventional ovens).

6. While the cake is baking, prepare the icing by gently mixing the cream cheese, lemon zest, lemon juice, water and icing sugar together until smooth. Place it in the fridge to stiffen a little until you are ready to ice the cake.

7. Once the cake has completely cooled, spread the icing over the top and decorate with a small sprinkling of extra walnuts and lemon zest.

8. Enjoy with friends, family and loved ones – they will love you that little bit more for serving it!