Why Are There Carrots In Cake?

While grating carrots for our muffins this week, I wondered about the origins of carrot cake. The colorful root vegetable seemed an odd choice for the cake I love so much. However, carrots are not only filled with fiber, but are naturally sweet. They are also rich in beta carotene, which converts to Vitamin A- supporting vision, skin and immune health. Today, they are consumed as a healthy addition to most diets, but the practice of using carrots to sweeten desserts has much older roots. Read on to see what I found!

Medieval Europe

During the Middle Ages, sugar was considered a luxury in Europe. As a result, cooks turned to naturally sweet (and likely more cost-effective) ingredients such as honey and root vegetables like carrots. Medieval cooks incorporated carrots into various puddings and sweet loaves. Similar carrot-based desserts were also found in the Middle East, which influenced other European culinary practices.

Britain's Carrot Pudding

Carrot pudding was the formal dessert that emerged in British cuisine during the eighteenth and nineteenth centuries, though some sources claim there is a version of Swiss carrot pudding recorded as far back as the tenth century! A dense mixture, it was typically made with grated carrots, flour, dried fruits, and spices, was often steamed to create a moist texture. The first recorded recipe for actual carrot cake appeared in 1814, credited to the French chef Antoine Beauvilliers.

Switzerland's Rüeblitorte

In the Aargau region of Switzerland, renowned for its carrot farming, a distinct carrot cake recipe known as Aargauer Rüeblitorte came into existence in the nineteenth century. This cake featured grated carrots, eggs, sugar, ground almonds, and a light glaze, with the characteristic marzipan carrot decorating the top. It is likely the strongest influence of the 'traditional' carrot cake we know today.

Wartime Rationing

During World War II, carrot cake gained more traction in Britain, largely due to wartime rationing. Carrots were promoted again as a substitute for sugar, leading to the creation of practical carrot-based desserts that introduced the cake to a wider audience. Following the war, carrot cake maintained its popularity, especially during the health food movement of the 1960s and 1970s. The introduction of cream cheese frosting became a defining characteristic of the cake, solidifying its status as a dessert staple- and adding back that luxurious sugar content.

Our Modern Version

Like our other Sweeter Treats at Scratch Dough Co, we reduce the sugar content in our sourdough Chai Carrot Cake Muffins to offer you a healthier version of a classic dessert. The homemade chai spices highlight the natural sweetness and rustic earthiness of carrots, and a light citrus glaze offers elegance. Toasted pecans add a bite of tasty protein and healthy mono-and-polyunsaturated fats, as does our quality olive oil. They are a wonderful addition to your brunch menu, Easter baskets or afternoon tea!

Wishing you and yours a joyous holiday weekend,

~Stephanie