The rise of carrot cake.
The origin of carrot cake is a matter of dispute, with historical recipes shedding light on its evolution.
In 1591, an English recipe for “pudding in a Carret root” was published, describing a dish that resembled the modern dessert.
This early recipe included ingredients such as shortening, cream, eggs, raisins, sweeteners (dates and sugar), spices (clove and mace), scraped carrots, and breadcrumbs instead of flour.
Some food historians believe that carrot cake may have its roots in these carrot puddings consumed by Europeans during the Middle Ages when sugar was expensive, and carrots were used as a sugar substitute.
Over time, variations of carrot puddings emerged, including baking with a crust, steaming with a sauce, or molding in pans with icing, similar to plum pudding.
In 1814, Antoine Beauvilliers, the former chef to Louis XVI, featured a recipe for “Gâteau de Carottes” in his cookbook, “L’art du cuisinier.”
This recipe gained popularity and was copied verbatim in competing cookbooks.
An English version of Beauvilliers’ cookbook, published in 1824, included a recipe for “Carrot Cakes.”
Additionally, in the 19th century, a recipe for carrot cake was taught in the housekeeping school of Kaiseraugst in Switzerland and became a popular cake in the country, especially for children’s birthdays.
Carrot cake experienced a resurgence in popularity in the United Kingdom during the Second World War due to rationing and government efforts to promote carrot consumption.
“Cake” doesn’t need to be always associated with baking.
You may have seen cake recipes that do not require baking in the process, haven’t you? More and more people are now finding ways to make cake-making possible even for those who do not have ovens at home. “Making things easier” as they always say.
Talking about “no bake” cake recipes, there are tons online that are being shared by both professional pastry chefs and ordinary people. However, this one is quite unbelievable in terms of its process as a whole.
Why?
Because it isn’t just a “no bake” cake recipe but a “No flour! No-Bake Carrot Cake! No eggs, no sugar, no butter!”
Is that even possible? Let’s all find out.
Here are the ingredients.
For the crust:
– 2.5 cups finely grated carrots.
– 1 cup coconut flakes.
– 1 cup dates.
– 1 cup walnuts.
– 1 tsp cinnamon.
– Ginger, pinch of nutmeg, ground cloves (optional)
For the cream:
– 300g thick yogurt.
– 3 teaspoons coconut flour.
– Sweetener to taste.
Are you all set with the ingredients? Then let’s get things started.
Step 1:
(For the crust) Shred some fresh carrots using a grater and try to have as much as 2.5 cups and put it in a large mixing bowl.
Do the same to the walnuts using a blender and add the dates after.
Step 2:
Put the walnuts and dates mix into the grated carrots. Also, add the coconut flakes, 1 teaspoon of cinnamon, ginger, a pinch of nutmeg, and ground cloves.
Step 3:
Mixed them together by kneading all the ingredients. After that, divide the mixture into three equal parts and set aside for late.
Step 4:
(For the cream) Put 300 grams of thick yogurt, 3 teaspoons of coconut flour, and some sweeter (depending on your preference) for more flavor, and mix the ingredients well.
Step 5:
Put the crust mixture on top of a plate, spread it evenly, make sure to shape it as shown in the video, and top it with the cream. Do the same process to alternately layer your cake with the carrot mix and cream.
To do this process, you may use a cling wrap (you may refer to the video) for the next layer of carrot mix.
Step 6:
Shape your carrot cake as needed and top it with additional ingredients of your choice. Enjoy, and don’t forget to share the cake as well as this recipe with your friends and family.
Don’t miss this no-bake carrot cake recipe in the video below.
Please SHARE this with your friends and family.
