17 of April 2019
We all know that "Necessity is the mother of invention."
The idea of using carrots in desserts appeared in the Middle Ages. People admired the carrot pudding, served at banquets and gala dinners. Sugar was very expensive or unavailable, so it was that sweet carrots would be an excellent substitute for sugar, although carrot's price at that time was not too satisfactory.
Mind back when it began to write down the recipes of various dishes in cookbooks, Molly O'Neill in his publication "New York Cookbook" (1992 year) mentioned that George Washington was picked carrot tea cake (cake then little-known rarity) in Fraunces Tavern in Lower Manhattan. And this was November 25, 1783 year. After opportunity it was great - the withdrawal of the British army from New York after the American Revolution, the War of Independence!
The author also presents in his book adaptation of the recipe for the delicacy of the eighteenth century! (below, taken from The World Carrot Museum, as the quote from Molly O'Neill).
It is worth mentioning that the Fraunces Tavern in lower Manhattan, there is a museum, restaurant and tavern. The restaurant decor reminiscent of the history of this place, which this year celebrates the 300th anniversary of the opening of the tavern (1719 years). Worth going to go for lunch or Sunday brunch, look for specially prepared menu, reminiscent of the great banquets years ago, the front and try wines: offer approximately 200 types of whiskey, 130 types of beer and apple, as well as classic cocktails, made to order.
Before it happened, a few hundred years passed ...
Wild ancestors of today's carrots (orange variety grown in the Netherlands in the XVII century) probably came from Persia. Their root (white) was bitter, hard, tough to eat uncooked, so people ate the aromatic leaves and seeds. In the VII century carrot roots were seen in Spanish bazaars. They were yellow and white, sweeter, tastier, softer, and were added to soups, meats, desserts. Its green plumes were slowly abandoned and were later used to decorate women's hats.
Professional cultures begin carrot to master cooking, beauty industry and become one of the five most important vegetable crop in the world.
Their various colors and a bit diversified flavors are sideshow attraction. After all, carrot works very good for our body - deacidify, nourish, increase about vitamins of group B, A, C, E, K, potassium, zinc, cobalt, iodine. And, what about carrot's cosmetics? Improve the condition and color of the skin, reduce blemishes ...
In the early twentieth century English carrot puddings slowly turned into increasingly popular carrot cake, already known, but without much deference. Orange root still served as an excellent lubrication or "special sugar" cakes, especially during the first and second World War, when luxury goods - and original sugar to them belonged - were rationed.
In the United States, the carrot cake madness started in the sixties of the last century. It was the most fashionable dessert in all states, to the extent that in the seventies was the fifth most popular American dishes!
After 1960, the dough undergone transformations. Added ingredients, tastes, smells ... Finally, it was found that carrot cake is one of the healthy food, after all, a great carrot
Washington Room - Fraunces Tavern
Carrot cake also served there, although the menu did not see. It is intermediate between modern delicacy of cheese frosting on top and the dough-rarity, which admired the first President, undertaken by the then Governor of New York, George Clinton (recipe below).
Carrot Tea Cake
(from Molly O'Neill's book quote)
2 c all-purpose flour, 1 tbsp. ground cinnamon, 2 tsp baking soda, 1 tsp salt, 3/4 c canola oil, 2 c sugar, 4 eggs, 2 c grated carrots
Preheat the oven to 350 degree F, spray a bundt pan with cooking spray. in a medium bowl whisk together the flour, cinnamon, baking soda and salt. In a large bowl, combine the oil, sugar, eggs and carrots, and mix well.
Add the flour mixture and stir until smooth. Pour the batter into the prepared pan. Bake until a tester comes out clean, about 1 hour. Cool in the pan 2 minutes, than turn the cake out onto a rack to finish cooling.
vegetables, nuts and raisins and the same health. Maybe so, but a healthy salad will never be, because the cream and cheese, because butter, because sugar ...
And truth be told it's not only keeps carrot cake on top of the flavoring, but the whole spectrum of flavors in it. Carrot cake tastes like spicy cake, which clearly feels the sweetness of raisins, pineapple, even apples, and cream cheese frosting.
Well, if we celebrate every year on February 3rd National Day of Carrot Cake, we must be fascinated in this delicacy. Truth be told, no one knows when and who established a day (not found in any of the sources), but ... it celebrate almost everyone, because ... we love carrot cake in any form!
Fraunces Tavern Carrot Cake
(from Anne Byrn's book
4 medium carrots, trimmed and peeled
Butter and flour for prepping the pan
¾ cup (1 ½ sticks) unsalted butter, at room temperature
2 cups granulated sugar
4 large eggs
2 cups all-purpose flour
1 tablespoon ground cinnamon
1 teaspoon ground nutmeg
½ teaspoon salt
Whipped cream for serving
Place the peeled carrots in a saucepan with 1" of water. Bring to a boil over medium-high heat and, when boiling, reduce the heat to medium and let the carrots simmer until they begin to soften, 5 minutes. Remove the pan from the heat and drain off the water. Let the carrots cool in the pan.
Place a rack in the center of the oven, and preheat the oven to 350°F. Grease and flour a 10" springform pan, shake out the excess flour, and set the pan aside.
Place the butter and sugar in a large mixing bowl, and beat until creamy, about 1 minute. Add the eggs, one at a time, until they are smooth and satiny, 4 to 5 minutes of beating in total. In a separate bowl, sift together the flour, cinnamon, nutmeg, and salt, and fold into the batter with a wooden spoon. Set aside.
Grate the cooled carrots to yield 2 cups. Fold the carrots into the batter. Turn the batter into the prepared pan, and place the pan in the oven.
Bake the cake until it is golden brown and a toothpick inserted in the center comes out clean, 40 to 45 minutes. Remove the pan from the oven to a wire rack to cool for 20 minutes. Slice and serve warm with the whipped cream.
English Carrot Pudding
Carrot Pineapple Cake
Fraunces Tavern Carrot Cake
Carrot Pineapple Cake
260 grams of flour
2 teaspoons of soda
11/2 teaspoons of baking powder
1 teaspoon of salt
2 teaspoons of ground cinnamon
1/2 teaspoon of ground allspice
1/2 teaspoon ground nutmeg
250 grams of brown sugar
240 milliliters of vegetable oil
3 eggs at room temperature
1 teaspoon vanilla extract
130 grams of raisins
270 grams of grated carrot
70 grams of coconut shreds
125 grams of chopped walnuts or pecans
1 can (227 grams) crushed pineapple, drain off (keep the juice)
CREAM: (double the amount of cream - double the amount of products)
1 packet (250 grams) of cream cheese
60 grams of soft, unsalted butter
340 grams of powdered sugar
1 teaspoon of fresh lemon juice
Preheat the oven to 350 degrees F (175 degrees C).
Grease and sprinkle with flour or breadcrumb flat, deeper baking tray.
Mix in the bowl: flour, baking soda, baking powder. salt, cinnamon, allspice, nutmeg.
Add sugar, oil, eggs, vanilla; mix with a wooden spoon until smooth.
Add carrots, raisins, coconut flakes, nuts, pineapples - mix again (if the dough is too thick, add a little pineapple juice.
Fill the plate with mass, put in the oven for about 45 minutes.
After cooling, cover with cheese mass and sprinkle with dried, chopped cranberries.
Mix butter and cheese on smooth mass.
Add sugar, lemon juice and mix further to obtain the consistency of the cream.
ABOUT THE RECIPE:
- The cake is very tasty and keeps it fresh for a long time ...
- Instead of a flat cake, you can bake a cake, prepare more cream and continue like a cake; you can also bake muffins and cover them with cream, sprinkle with dried cranberries or chopped, candied ginger (recipe for candied ginger: www.domowetrufle.com)
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