Aalizyaan’s Best Carrot Cake Dessert Recipes Ingredients Preparation


Full Carrot Cake

Aalizyaan’s Best Carrot Cake Dessert Recipes Ingredients Preparation : is a term with a long history, the word is of  Viking origin from the old Norse – “Kaka”. The Cake denotes to  baked and flour confection sweetened with sugar and honey. It is carrot cake mixed with the eggs and but whereas not invariably, with milk and fat and it has a porous texture from the mixture rising during cooking.

The distinctions between bread, bun and biscuit are blurred as techniques for baking and leavening developed and eating patterns changed. Some Roman breads were enriched with eggs and butter and much have reached a cake-like consistency although still named as breads.

Aalizyaan’s Best Carrot Cake Dessert

According to food historians, our modern carrot cake most likely descended from Medieval carrot puddings enjoyed by people in Europe. No one really knows where carrot cake came from, It looks like it did evolve from the Carrot Pudding of medieval times, during the middle ages sugar and other sweeteners were difficult or expensive to come by in Britain and carrots had long been used as sugar substitutes Aalizyaan’s Best Carrot Cake Dessert Recipes:

“A less-dense and wonderfully moist carrot cake with canned mandarin oranges rather than pineapple. A friend shared the recipe with me and I made it to celebrate the birth of my brother (a birthday cake). It tastes best if you let it sit in the refrigerator overnight.” Aalizyaan’s Best Carrot Cake Recipes Ingredients Preparation.

Carrot cake and its precursors took several forms including baked in pastry, like pumpkin pie steamed and served with sauce, like plum pudding baked in pans and served with icing, like cake

Aalizyaan’s Best Carrot Cake Dessert Recipes Ingredients Preparation :  for carrot pudding as far back as 1591 A Booke of Cookrye, John Evelyn’s ‘Discourse of Sallets’ in 1699, Receipts (recipes) of Pastry and Cookery For the Use of his Scholars, By Ed. Kidder (1720-1740) and Hannah Glasse’s ‘Art of Cookery’ of 1747, but no reference to carrot cake until the 19th century.

full carrot cake

full carrot cake

Aalizyaan’s Best Carrot Cake Dessert Recipes Ingredients Preparation

Ingredients :

3 cups all-purpose flour
2 cups white sugar
1/2 teaspoons baking soda
1/2 teaspoons ground cinnamon
1 teaspoon salt
1/4 teaspoon ground nutmeg
1 cups shredded carrots
11 ounce can mandarin oranges, drained
1/4 cups vegetable oil
3 eggs
2 teaspoons vanilla extract
1 teaspoon grated orange zest

Aalizyaan’s Best Carrot Cake Dessert Recipes


Preparation Time : 15 minutes
Cook : 40 minutes
Ready In : 55 minutes
1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13x2-inch baking dish.
2 Whisk flour, sugar, baking soda, ground cinnamon, salt, and nutmeg together in a bowl. Beat carrots,mandarin oranges, oil, eggs, vanilla extract, and orange zest into flour mixture with an electric mixer until batter is smooth, about 2 minutes. Pour batter into prepared baking dish.
3 Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 40 to 50 minutes.

Nutrition Facts
Per Serving: 482 calories; 24.3 g fat; 62 g carbohydrates; 5.2 g protein; 46 mg cholesterol; 488 mg sodium.”

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