How Was Carrot Cake Invented
 A slice of carrot cake with frosting | |
| Type | Loaf, sheet cake, layer cake, cupcake |
|---|---|
| Place of origin | Disputed; either England, France, or Switzerland |
| Region or state | Western Europe |
| Main ingredients | Flour, eggs, sugar, carrots, and baking powder[1] |
| Variations | Hazelnuts, lemon, kirsch, cinnamon, almonds,[one] walnuts |
| |
Cookbook: Carrot cake
Media: Carrot cake 
Carrot block (likewise known as passion cake) is cake that contains carrots mixed into the batter. Most modernistic carrot cake recipes have a white cream cheese frosting. Sometimes nuts such as walnuts or pecans are added into the cake batter, as well every bit spices such equally cinnamon, ginger and footing mixed spice. Fruit including pineapple, raisins and shredded coconut can likewise exist used to add together a natural sweetness.
History [edit]
The origins of carrot cake are disputed. Published in 1591, there is an English recipe for "pudding in a Carret [sic] root"[2] that is essentially a stuffed carrot with meat, just information technology includes many elements mutual to the modern dessert: shortening, foam, eggs, raisins, sweetener (dates and sugar), spices (clove and mace), scraped carrot, and breadcrumbs (in place of flour). Many food historians believe carrot cake originated from such carrot puddings eaten past Europeans in the Middle Ages, when sugar and sweeteners were expensive and many people used carrots as a substitute for sugar.[iii] Variations of the carrot pudding evolved to include baking with a crust (as pumpkin pie), steamed with a sauce, or molded in pans (as plum pudding) with icing.[3]
In book two of L'art du cuisinier (1814), Antoine Beauvilliers, sometime chef to Louis XVI,[4] included a recipe for a "Gâteau de Carottes",[v] which was popular enough to be copied verbatim in competitors' cookbooks.[6] [seven] In 1824, Beauvilliers had published in London an English version of his cookbook which includes a recipe for "Carrot Cakes" in a literal translation of his earlier recipe.[8] [9]
Another 19th-century recipe comes from the housekeeping schoolhouse of Kaiseraugst (Canton of Aargau, Switzerland).[10] According to the Culinary Heritage of Switzerland, it is one of the near popular cakes in Switzerland, especially for the birthdays of children.[x]
The popularity of carrot cake was revived in the United Kingdom because of rationing during the Second World War.[11]
Run across also [edit]
- Carrot breadstuff
- Carrot cake cookie
- List of carrot dishes
References [edit]
- ^ a b (in German) Aargauer Rübelitorte Archived 8 August 2014 at the Wayback Auto, www.kulinarischeserbe.ch (page visited on 31 July 2014).
- ^ A. Westward. (1591). A Volume of Cookrye: Very Necessary for All Such as Delight Therin. Edward Allde.
- ^ a b "The History of Carrot Block". world wide web.carrotmuseum.co.britain . Retrieved fifteen Jan 2018.
- ^ Furlaud, Alice (12 July 1989). "What Do You Do Apres la Revolution? Become Out to Eat" – via NYTimes.com.
- ^ Beauvilliers, Antoine Auteur du texte (31 July 1814). "50'art du cuisinier. T. two / par A. Beauvilliers,..." pp. 127–128 – via gallica.bnf.fr.
- ^ A. Viard; Fouret (1820). Le cuisinier royal: ou l'Art de faire la cuisine, la patisserie et tout ce qui concerne l'office, pour toutes les fortunes. J.-Due north. Barba. pp. 405–.
- ^ Colburn'due south New Monthly Magazine. 1842. p. 12.
- ^ "The art of French cookery". London : Printed for Longman, Hurst, Rees, Orme, Brown, and Green. 31 July 1824 – via Internet Archive.
- ^ Antoine B. Beauvilliers, The Art of French Cookery … , 3rd ed. (London, England: Longman, 1827), page 227.
- ^ a b (in French) Véronique Zbinden "Patrimoine culiraire suisse (9/fourteen). Rueblitorte, gâteau végétal et fédéral", Le Temps, Thursday 31 July 2014, folio 10.
- ^ Olver, Lynne. "Cake History Notes". The Food Timeline . Retrieved 1 January 2012.
Bibliography [edit]
- Alton Brown, I'm Just Hither for More Food: Food × Mixing + Heat = Blistering, New York: Stewart, Tabori & Chang, 2002 (ISBN 1-58479-341-iv).
- Alan Davidson, Oxford Companion to Food, 2d edition, illustrations by Soun Vannithone, London: Oxford University Printing, 2006 (ISBN 0-nineteen-280681-5).
External links [edit]
- (in German) Rübelitorte (Culinary Heritage of Switzerland) Archived viii August 2014 at the Wayback Machine
- Dessert in the Land of Plenty: A History of Carrot Cake in America (Guernica Mag)
Source: https://en.wikipedia.org/wiki/Carrot_cake#:~:text=Many%20food%20historians%20believe%20carrot,as%20a%20substitute%20for%20sugar.
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