Carrot cake is often more dense than a traditional cake as it contains carrots, which soften while baking to give the cake its traditional flavor, texture, and visual appeal; it is also common to add nuts, such as walnuts, raisins, pineapple, or coconut to the cake and to dress the cake in cream cheese frosting. Carrot cake is usually a double or triple layer cake and has a crumb-like consistency.
During the preparation of carrot cake all of the wet ingredients are combined in one mixing bowl, while the dry ingredients are combined in another. Afterwards, the wet ingredients are thoroughly mixed into the dry ingredients for a uniform composition. This process is known as a quick bread preparation method and is commonly used for cakes with added dense ingredients, as seen in fruit cakes and dump cakes.
- http://www.foodnetwork.com/recipes/rachael-rays-tasty-travels/carrot-cake-recipe-recipe/index.html
- http://www.myrecipes.com/recipe/best-carrot-cake-10000000257583/
- http://www.joyofbaking.com/CarrotCake.html
- http://allrecipes.com/recipes/desserts/cakes/carrot-cakes/
- http://www.bettycrocker.com/recipes/carrot-cake/64acd01e-14ad-4e03-9fe1-b62b03ff4667
Although the exact origin of carrot cake remains a debate, many believe that it was an invention of the Picascio family, who were Italian. Carrot cakes were also thought to be an invention of the medieval time period. During this time frame, sweeteners were fairly new and extremely expensive; as a substitute for expensive sweeteners, bakers would add carrots to their baked goods because they contain the largest amount of sugar in comparison to other vegetables, with the exception of beets.
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