My mama would be sooooo proud of me right now. I’ve found a way to ingest carrots…and I like it.
I grew up hating carrots. Raw, cooked, juiced…you name it, I hated it. If I saw them on my plate mixed with other foods, I would pick them out. When my mom cooked a dish with carrots, she would make a non-carrot version for me.
I decided to make a Brazilian style carrot cake for work the other day, where the carrots are blended with the wet ingredients and topped with chocolate ganache (I will share the recipe at a later post), but before making the real deal, I decided to create the muffins first. Recipe below.
When did carrots find its way into cake batter?
Carrots have been used in sweet cakes since the medieval period, during which time sweeteners were scarce and expensive, while carrots, which contain more sugar than any other vegetable besides the sugar beet, were much easier to come by and were used to make sweet desserts. The origins of carrot cake are disputed. Recipes for carrot cake occur as early as 1827. The oldest known recipe of carrot cake dates from 1892, in a book of the housekeeping school of Kaiseraugst (Canton of Aargau, Switzerland). According to the Culinary Heritage of Switzerland, it is one of the most popular cakes in Switzerland, especially for the birthdays of children.
The popularity of carrot cake was probably revived in Great Britain because of rationing during the Second World War. Carrot cakes first became commonly available in restaurants and cafeterias in the United States in the early 1960s. They were at first a novelty item, but people liked them so much that carrot cake became standard dessert fare. In 2005, the American-based television channel Food Network listed carrot cake, with its cream-cheese icing, as number five of the top five fad foods of the 1970s. Carrot cake was voted as the favourite cake in the United Kingdom, according to a survey in the Radio Times in 2011. 1
Serves 12 Muffins
15 minPrep Time
15 minTotal Time
- 3 carrots (1 cup)
- 4 eggs
- 1 cup coconut oil
- 2 cups brown sugar
- 2 tsp vanilla extract
- 2 cups gluten free flour (I use Pamela's)
- 1 tbsp baking soda
Preheat oven 350 degrees. Peel and shred carrots. Grease muffin pan with coconut oil. In a large bowl, mix flour and baking powder. Set aside. In a blender add carrots, eggs, oil, sugar, extract. Mix until carrots are shredded to its finest. Add to flour mix and blend. Pour into muffin pan and bake for 15 minutes. Enjoy.