Dish · american
Carrot Cake
A grated-carrot spice cake, bound with oil instead of butter, frosted thick with tangy cream cheese and often studded with walnuts and raisins.
Where it comes from
Carrot puddings go back to medieval Europe, when carrots were used to sweeten dishes while sugar was scarce and taxed. American bakers added the cream cheese frosting much later, turning a plain spice cake into a dessert-case regular.
What cooks argue about
Cooks disagree on whether crushed pineapple or extra oil is enough for moisture, and whether walnuts and raisins belong mixed into the batter or left out of the cake entirely.
Nobody has published a carrot cake recipe yet. The page stays out of search until one exists, which is the rule for every thin page here.