Baking with carrots recipes: 59 photos
FAQ
Carrots add sweetness and moisture to a batter. Carrot cakes have been around for centuries, but the modern carrot cake can be traced back to World War II when carrots were suggested as a way to add sweetness to cakes when sugar was being rationed, according to the World Carrot Museum of Skipton, England.
by Tan, Bonny. Fried carrot cake, or chai tow kway in the Teochew dialect, consists of cubes of radish cake stir-fried with garlic, eggs and preserved radish. The dish has two common versions: the white version, which is seasoned with light soya sauce, and the black version, where dark soya sauce is added instead.
Regarding nutrition, carrot cake is made with grated carrots, a good source of beta-carotene, fiber, and vitamin K. Carrots also contain antioxidants that can help protect your cells from damage.
Made with layers of carrot cake with nuts spiced to perfection, it's filled and frosted in cream cheese icing, then decorated with fudge piping, bright buttercream carrots, and toasted pecans.
In the United Kingdom, it became particularly popular during World War II when sugar was rationed, and people sought out alternative sweeteners and ways to make desserts. The addition of grated carrots not only added natural sweetness but also helped keep the cake moist.