In the Middle Ages, sweeteners were low in supply and costly. Hence, people used carrots to make sweet desserts – due to the ingredient’s easy availability. In the 1960s, the carrot cake became a dessert one would most likely find on a dessert menu in the United States.
I’ve only ever baked a carrot cake once using this recipe from Allrecipes. I halved this recipe (which serves nine) and I got a perfect squared-size cake. However, the cream cheese frosting in this recipe turned out too sweet. Anyone has a carrot cake frosting to share, that isn’t too sweet and ‘hardens’ a little for easy storage?
Anyway here’s a photo of the carrot cake that I baked. The only complaint was its overly sweet frosting. This super moist cake ranks really high on my list of favourite things to bake. I welcome all advice on baking carrot cakes.
Tags: advice, bake, Baking, cake, cakes, carrot cake, carrot cakes, cream cheese, dessert, desserts, frosting, list of favourite things to bake, medieval dessert, medieval desserts, middle ages, sweet, sweets
February 4, 2008 at 2:59 pm |
Loooks delicious!!! But, i still prefer cupcakes!!! I love them!
February 4, 2008 at 3:17 pm |
Thanks Shan!
Okay I shall definitely let you try carrot cupcakes! I love baking cupcakes too, they’re so simple and you can get so creative with them!
February 4, 2008 at 4:25 pm |
Unfortunately my dear, the nature of this frosting is sweet. You can’t do without the icing sugar for this frosting. And given the high % of humidity in SG, you will have a hard time trying to set the frosting.
It seems like your frosting is a little too yellow. Perhaps you could whisk it longer to introduce more air into the mixture and it appears white (like whisking egg whites to stiff peak consistency). You can always store the frosting in fridge and whisk it up again for coating if you want to.
Just my two cents worth. Good luck!
February 5, 2008 at 1:39 am |
Thank you Sherxr! I shall whisk it for a longer time and perhaps add less sugar to the frosting the next time. Will update you on the turn out.
March 23, 2008 at 3:51 pm |
[...] Carrot Cake Cupcakes With Starbucks Toffee Nut Syrup. I decided to bake for a few of my friends from school and another dear friend of mine from church. Each of them got three mini carrot cupcakes in a brown bag. Check out my previous post on the carrot cake here. [...]
April 28, 2008 at 9:25 pm |
You might give the recipe on my blog a look- it only has 1/4 cup oil (calorie saver!) and the frosting is still sweet, but I’m not sure it is OVERLY so. It uses less cream cheese and calls for Neufchatel instead of “real” cream cheese. I found it yummy without being overload which is often the case with carrot cake.
April 28, 2008 at 9:26 pm |
Followup- my blog is kitchenconfidence.wordpress.com
May 1, 2008 at 1:22 pm |
kitchenconfidence: Thank you very much!
March 11, 2009 at 4:03 am |
interesting
looks good.
shall try.
thnx