The Home Economics Bit
A (Very) Brief History of Carrot Cake
Carrot cake is a sweet treat that uses grated carrots as a natural sweetener and to add moisture and texture to the cake.
It is reported that the first ever carrot cake recipe appeared in a French cookbook published in Britain in 1827.
During World War II, England was forced to ration sweeteners. As a substitute, the government promoted the usage of carrots to provide the sweet factor in cakes and puddings.
It wasn’t until the 1960s that carrot cake was paired with decadent cream cheese icing.
For more, see The History Of Carrot Cake Goes Back Way Longer Than You Might Expect (tastingtable.com)
Gluten Free Carrot Cake Cupcakes
Moist and flavoursome gluten free carrot cake cupcakes with a decadent cream cheese vanilla icing.
Ingredients
- 175 g light muscovado sugar
- 100 g gluten free brown flour
- 100 g gluten free self raising flour
- 1 tsp bicarbonate of soda
- 1 tsp mixed spice ensure it's gluten free
- 1 unwaxed orange zested
- 2 eggs
- 150 ml sunflower oil
- 200 g carrots grated
For the icing
- 100 g butter softened
- 300 g mascarpone cheese
- 100 g icing sugar sifted
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 180°C/160°C fan/gas 4.
- Line a 12-hole muffin tin with cases.
- Whisk together the eggs and oil, then stir into the dry ingredients with the grated carrot.
- Divide the mixture between cases and bake for 20-22 mins, or until a skewer comes out clean.
- Cool on a wire rack.