Imagine a cake that’s dense, moist, and packed with the natural sweetness of carrots. That’s the essence of carrot sheet cake, a dessert that has been captivating taste buds for centuries. As we approach February 3rd, National Carrot Cake Day, it’s the perfect time to indulge in this delightful treat, whether it’s in the form of muffins, cookies, or the classic sheet cake itself. Share your creation on social media with the hashtags #nationalcarrotcakeday or #carrotcakeday and join the celebration.
Carrot cake is a divisive dessert – people either love it or hate it. And when it comes to the extras, such as nuts, raisins, pineapple, or coconut, everyone has a strong opinion. But one thing is certain: this cake has a rich history that dates back to the Middle Ages.
A Sweet Legacy
The origins of carrot cake can be traced back to the medieval era, where a popular dessert known as “carrot pudding” was enjoyed. During those times, sugar was a rare and expensive commodity, so people turned to naturally sweet vegetables like carrots to satisfy their cravings for something sweet.
Fast forward to World War II, when the British government encouraged its citizens to use carrots as a sweetener in recipes due to sugar rationing. This practice not only helped conserve resources but also solidified carrot cake’s place in British and Swiss culinary traditions. Even George Washington himself was served a version of carrot cake (sans frosting) at Fraunces Tavern in Manhattan in 1783.
A Delightful Indulgence
Today, carrot sheet cake remains a beloved treat, and this recipe from The Complete Baking Book for Young Chefs is sure to delight. The key is in the preparation: dry ingredients are whisked together, while wet ingredients are combined separately before being whisked into the dry mixture. The shredded carrots are then folded in, and the batter is poured into a prepared pan and baked to perfection.
One of the unique aspects of this recipe is the choice between using a large or fine grate for the carrots. If you prefer the carrots to be more prominent in the cake, opt for a large grate. But if you want them to seamlessly blend into the batter, a fine grate is the way to go. As the cake bakes, the aroma of warm spices like cinnamon and nutmeg will fill the air, tantalizing your senses.
Indulge in the Sweetness
While carrot cake may seem like a healthier option due to the presence of carrots, it’s important to remember that it’s still a decadent treat loaded with sugar and fat. However, that’s part of its charm – it’s an indulgence that should be savored and enjoyed without guilt.
One of the delightful aspects of carrot cake is that it actually tastes better when made ahead. The flavors have time to meld and develop, resulting in a more moist and flavorful cake on the second day. And despite its name, carrot cake doesn’t actually taste like carrots! The carrots contribute to the cake’s moisture and texture, but they don’t impart a distinct carrot flavor.
Ingredients and Instructions
CAKE:
- 2 1/2 cups all purpose flour
- 1 1/4 teaspoons ground cinnamon
- 1 1/4 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 1 1/2 cups vegetable or canola oil
- 1 1/2 cups granulated white sugar
- 1/2 cup packed light brown sugar
- 4 large eggs
- 16 ounces carrots, peeled and grated
FROSTING:
- 12 ounces cream cheese, at room temperature
- 6 tablespoons unsalted butter, at room temperature (cut into chunks)
- 1 1/2 tablespoons sour cream
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- 1 1/2 cups powdered sugar (measure, then sift)
Instructions:
- Preheat the oven to 350 degrees F. Spray a 13×9-inch pan with nonstick spray.
- Make the cake: Whisk together the dry ingredients. Whisk together the wet ingredients, then add the dry ingredients and whisk until no flour is visible. Stir in the carrots. Scrape the batter into the prepared pan and smooth the top.
- Bake until the cake is golden brown and a toothpick comes out clean, 35 to 40 minutes. Cool the cake completely.
- Make the frosting: Beat the cream cheese, butter, sour cream, vanilla and salt until smooth. Beat in the powdered sugar until light and fluffy. Frost the cake.
Nutrition Information:
Yield: 15 Serving Size: 1 slice
Amount Per Serving: Calories: 566 Total Fat: 36g Saturated Fat: 10g Trans Fat: 1g Unsaturated Fat: 24g Cholesterol: 86mg Sodium: 323mg Carbohydrates: 57g Fiber: 2g Sugar: 39g Protein: 6g