Carrot Cake never seems to go out of style. With plenty of grated carrot, toasted nuts, and crushed pineapple, this rich and moist spice cake is full of flavor, especially when topped with a tangy, sweet Cream Cheese Frosting. The curious thing is that even though the Carrot Cake's color, sweetness, and moist texture are provided by those gorgeous orange specks of shredded carrot, its flavor is quite similar to other baked goods. 

Which ingredient—crushed pineapple or applesauce—should be included in the mixture for the carrot cake is, in my opinion, the subject of the most heated discussion. In place of the crushed pineapple, you might substitute 1/2 cup of applesauce because both of these components offer the cake more flavor and moisture.

Why do people like Carrot cake

Although using carrots in baking may sound strange, Alan Davidson in "The Oxford Companion to Food" explains that since the Middle Ages, when alternative sweeteners were scarce or simply too expensive, carrots have been employed in European sweet cakes. In fact, carrots and beets have more sugar per calorie than the majority of other vegetables, which may account for their popularity in desserts. Speaking of carrots, it was the purple variety that was grown in Afghanistan beginning in the 7th century AD that gave rise to the orange carrots we eat today. 

The orange form of carrots emerged as they spread westward into Europe, and English settlers carried this type to America. The term "carrot" is derived from the Greek word "karton," and the Greeks were the first to hold the notion that eating carrots would enhance vision. According to John Ayto in "A-Z of Food & Drink," the British spread the myth that eating a lot of carrots helped British pilots see better at night during World War II. Carrots were one of the few foods that were not scarce throughout the war, thus they were merely attempting to promote their consumption.

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Ingredients that go into Carrot cake

• 230ml vegetable oil, plus extra for the tin
• 100g natural yogurt
• 4 large eggs
• 1½ tsp vanilla extract
• ½ orange, zested
• 265g self-raising flour
• 335g light muscovado sugar
• 2½ tsp ground cinnamon
• ¼ fresh nutmeg, finely grated
• 265g carrots (about 3), grated
• 100g sultanas or raisins
• 100g walnuts or pecans, roughly chopped (optional)

For the icing

• 100g slightly salted butter, softened
• 300g icing sugar
• 100g soft cheese

 

How to bake Carrot cake

STEP 1: 

Preheating the oven to 180°C/160°F fan/gas 4. Oil two 20 cm cake pans and line the bottom and sides with parchment paper. In a jug, combine the oil, yoghurt, eggs, vanilla, and zest. In a bowl, combine the flour, sugar, cinnamon, nutmeg, and a generous amount of salt. In order to bring any sugar lumps to the surface, shake the bowl a few times while pressing any lumps of sugar through your fingers.

STEP 2 

Combine the wet ingredients with the dry ones. If using, add the carrots, raisins, and half of the nuts as well. After thoroughly combining, divide the mixture among the tins.

STEP 3 

Bake the cake for 25 to 30 minutes, or until a skewer inserted in the centre comes out clean. Return the dish to the oven for another five minutes if any of the moist mixture is still stuck to the skewer. Leave in the tins to cool.

STEP 4 

Beat the butter and sugar together to create the frosting. After beating again, add half of the soft cheese and the remaining (adding it bit by bit prevents the icing from splitting). The cakes should be taken out of the tins and sandwiched with half the icing. Add the remaining frosting on top, followed by the remaining walnuts. can last up to five days in the refrigerator. Room temperature is ideal for eating.

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Best ways to enjoy a Carrot cake

You can fill carrot cake with a range of fruits, nuts, and tastes. For a nuttier and more fibrous flavor, whole wheat flour can be used in place of the base flour. In addition to giving your carrot cake a tropical flair, adding fruits like pineapple can reduce the need for additional sugars in the cake.

Other popular cakes

Besides cake, there are other types of cakes that are highly popular in Singapore and around the world. Below is a list of some of the most known and mentioned ones:

Red velvet cake, Pineapple-upside-down cake, Black Forest cake, Cupcakes, Coffee cake, Angel food cake, Devil's food cake, Pound cake, Sponge cake, Genoise sponge cake, Carrot cake, Opera cake, Chiffon cake, Flourless chocolate cake, Johnny cakes, Brooklyn blackout cake, Apple cake, Fruit cream cake, Poke Cake, Cheese cake, Strawberry shortcake, Basque cheesecake, Basbousa, Bundt cake, Mille crepes cake, Ice cream cake, Icebox cake, Honey cake, Hummingbird cake, King cake

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