Carrot cake was derived from carrot pudding in Europe. In the Middle Ages of Europe when sugar was expensive and short, carrot was used as sweetener because of the sweetness in carrots.
Carrot cake recipe
6 Eggs
180g Sugar
A pinch of salt
25g Lemon juice
25g Rum
2.5g Vanilla extract
375g Shredded carrots
50g Bread flour
7.5g Baking powder
5g Cinnamon
100g Bread crumbs
150g Ground almonds
Cream cheese icing recipe
250g Cream cheese
100g Icing sugar
25g Lemon juice
250g Whip topping
Directions
1. Place eggs, sugar and salt into a mixing bowl and heat over a water bath until the sugar is dissolved.
2. Whip the eggs on 3rd speed to soft peak.
3. Turn the mixer to 2nd speed and continue mixing to firm peeks.
4. Add the lemon juice, rum and vanilla to the above, continue mixing until blended.
5. Fold the shredded carrots into the above and mix by hands.
6. Sift the flour, baking powder and cinnamon together, then mix with the bread crumbs and almonds.
7. Gently fold the above ingredients into the egg mixture just until blended.
8. Divide the batter evenly into 2 lined 9-inches baking pans.
9. Bake at 350°F for 30 minutes; until the cake springs back when touched.
