History and origin of carrot cake
Carrot cake is a traditional dessert with roots in Europe, particularly in countries like Switzerland and England, where it became popular during the Middle Ages due to sugar scarcity and the use of carrots as a natural sweetener. Over time, this delicious recipe crossed borders and was adapted in different regions of Latin America, acquiring variations in ingredients and techniques.
In several Latin American countries, this cake goes by different names. For example, in Mexico and Argentina it is commonly known as "pastel de zanahoria," while in Colombia and Venezuela it is sometimes called "torta de zanahoria." Regardless of the name, this dessert is highly appreciated for its moist texture and spicy flavor, in addition to being a delicious way to include vegetables in sweet preparations.
How to prepare Jane's Carrot Cake
To prepare this exquisite cake, you must first preheat the oven to 350 degrees Fahrenheit.
Grease and flour a 9x13 inch pan to prevent the cake from sticking.
In a bowl, combine sugar, eggs, oil, and vanilla, mixing with a spoon until all ingredients are integrated.
Incorporate the dry ingredients, which include flour, cinnamon, baking soda, and salt, and mix well to obtain a homogeneous batter.
Add the grated carrots, pineapple, coconut, and walnuts, incorporating them carefully.
Pour the mixture into the prepared pan and bake until a toothpick inserted into the center comes out clean, approximately 50 minutes.
If desired, you can frost the cake to give it an extra touch of flavor and presentation.
