Nothing beats a classic, and this classic dessert recipe carrot cake is no exception, it's a surefire crowd pleaser that is sure to impress anyone who appreciates a delicious carrot cake with just the right amount of nuts and spice topped with delicious icing to match, and even including a delightful surprise ingredient. While many may consider it a humble dessert, the simple carrot cake is pretty straightforward to cook but it's really more challenging getting the perfect ingredients to add in and having just the right amount of carrots, nuts, and yes even grated coconuts, which seems to be the perfect secret ingredient to complete this recipe. There is even a further link from this recipe that shows you how to make awesome and cute little carrots out of icing, purely for presentation value, to really go the whole nine yards when you're cooking up this delicious cake.
Growing up, I always associated carrot cake with elegant tea parties and meals where the cake was the perfect and classy way to end an elegant brunch or dinner party. It has certainly become one of my favourite cakes for the very reason that it is so simple yet delicious, and also it is a great deal healthier than other chocolatey cakes that really seem to pile on the calories, especially since you add in really carrots and other vegetables into this particular recipe to make it even more natural. Carrot cake is the only cake that goes perfectly with a breakfast or holiday brunch, and for me brings back memories of eating with my family and grandparents who really adore this simple delight.
The carrot is a root vegetable, which is usually orange in colour, though can be purple, red, white, and yellow. It has a crisp texture when fresh. The most commonly eaten part of a carrot is a taproot, although the greens are sometimes eaten as well. It is a domesticated form of the wild carrot Daucus carota, native to Europe and southwestern Asia. The domestic carrot has been bred for its greatly enlarged and more palatable, less woody textured edible taproot. Carrots are widely used in many cuisines, especially in the preparation of salads, and carrot salads are a tradition in many regional cuisines.
Typical ingredients for cake can include flour, sugar, eggs, and butter or oil, with some recipes also requiring additional liquid most often milk or water, and leavening agents. Common additional flavourings include dried, candied or fresh fruit, nuts, cocoa or extracts, and numerous substitutions for the primary ingredients are possible. Cakes can also be filled with fruit preserves or dessert sauces to include like pastry cream, iced with buttercream or other icings, and decorated with marzipan, piped borders, and/or candied fruit. Cakes are often served as a special dessert recipe on ceremonial occasions such as weddings, anniversaries, and birthdays.