Many historians believe Carrot Cake originated in the Middle Ages when sugar and other sweeteners were scarce. (Carrots were used as a substitute.) The earliest known recipe for carrot cake can be found in a French cookbook published in 1827.
The popularity of carrot cake was revived in the United Kingdom because of rationing during World War II.
Here is the recipe that we from Inspired Taste. My husband aka official taste tester says that it’s the best carrot cake he’s ever tasted and that it’s incredibly moist. Check out their site here for more delicious recipes…I know I will be!
Cool the cakes in the pans for 15 minutes then carefully turn the cake layers out into cooking racks. Remove the parchment paper and cool completely. If you find that a cake layer is sticking to the bottom of a pan, leave the cake pan upside down and allow gravity to do its thing.
Now onto the frosting…
I used my own traditional recipe for cream cheese frosting (although the recipe from Inspired Taste sounds amazing!)
Cream Cheese Frosting (for a 2 layered cake)
1 cup of butter (2 sticks) softened
2 blocks (not the spreadable kind) of Cream Cheese softened to room temperature
2 tsp Vanilla Extract
32 oz Confectioners Sugar
This looks delicious, Coleen!
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It is! Love me some carrot cake! ☺️