Carrot cake is a beloved dessert that has been around for centuries, with its origins dating back to the Middle Ages. This moist and flavorful cake is made with grated carrots, spices like cinnamon and nutmeg, and often incorporates nuts, raisins, or pineapple. But did you know that the original carrot cakes were quite different from the modern versions we enjoy today?
In the Middle Ages, carrots were used in sweet desserts because they were an affordable and readily available sweetener before refined sugar became widely accessible. These early carrot puddings and sweet carrot dishes paved the way for the carrot cake we know and love.
As sugar became more prevalent in the 16th and 17th centuries, carrot cake recipes began to evolve. However, it wasn’t until the early 20th century that carrot cake gained widespread popularity, particularly in the United States and Canada.
A Classic Easter Dessert
In many households, carrot cake has become a traditional Easter dessert. Its connection to the spring holiday is two-fold. First, carrots are in season during the early spring months, making them a fitting ingredient for an Easter treat. Additionally, carrots are viewed as a symbolic food for Easter, representing fertility and new life – appropriate themes for rebirth and renewal.
Serving a carrot-based cake at Easter celebrations allows families to incorporate fresh, seasonal produce into their holiday meals while also indulging in a delightfully moist and spiced sweet treat.
Traditional Carrot Cake: A Calorie-Dense Treat
While carrot cake is undoubtedly delicious, it’s important to note that many traditional recipes can be quite high in calories and fat. This is largely due to the substantial amount of oil or butter used in the batter, which contributes to the cake’s moist and tender texture.
On average, a single slice of traditional carrot cake can contain anywhere from 300 to 600 calories, depending on the recipe and portion size. A significant portion of these calories comes from the oil or butter used, ranging from 1/2 cup to 1 cup or more in many recipes.
A Healthier Alternative: Applesauce Carrot Cake
For those seeking a slightly healthier twist on this classic dessert, substituting applesauce for some or all of the oil or butter can be an excellent option. Applesauce reduces the overall calorie and fat content and adds natural sweetness and moisture to the cake.
By replacing half or even all of the oil or butter in a carrot cake recipe with an equal amount of unsweetened applesauce, you can significantly reduce the cake’s calorie and fat content without sacrificing its signature texture and flavour.
For example, a traditional carrot cake recipe for 1 cup of oil could be modified using 1/2 cup of oil and 1/2 cup of unsweetened applesauce. This simple substitution can potentially save hundreds of calories per slice while still delivering the moist and flavorful carrot cake experience you crave.
Whether you opt for the traditional version or the applesauce-infused healthier twist, carrot cake remains a beloved and timeless dessert with a rich history. So, the next time you indulge in a slice, take a moment to appreciate the centuries of culinary evolution that brought this delightful treat to your plate – and its symbolic connection to Easter if you’re enjoying it during spring celebrations.
Amazing Healthy Carrot Cake
Ingredients
- 2 tbsp. apple butter concentrated applesauce
- 1 cup unsweetened applesauce
- 4 large eggs
- 1/2 cup sugar or substitute
- 1/2 cup brown sugar or substitute
- 2 tsp. vanilla
- 2 cups whole wheat flour
- 1 tsp. baking soda
- 1 tsp. baking powder
- 3 tsp. cinnamon
- 3 cups grated carrots
- 1 cup raisins optional
- 1 cup walnuts, or pecans optional (chopped)
Instructions
- Preheat oven to 350 F, 180 C or Gas 4.
- Grease a 9″ x 13″ sheet pan or two square or round baking pans with non stick baking glaze*. An 8-inch pan will yield a thicker cake, a 9" thinner and larger cake.
- In a mixing bowl, combine the apple butter, applesauce, eggs, sugar and vanilla until smooth.
- Next, slowly add flour, baking soda, baking powder and cinnamon to the mixture. Blend until all of the ingredients are moistened.
- Lightly mix in the grated carrots and then add nuts/raisins (optional). Transfer the mixture into your prepared pans.Slap the pans on the counter to help remove large air bubbles.
- Bake in oven for 35-40 minutes. Test with a tooth pick to ensure the stick comes out clean.Let sit in the tins for 10-15 minutes and then remove and place on baking racks to cool.
- You have a few options for serving. You can serve as single layer snack cakes or make a layer cake of the 2 round tins if company is coming.
- Frosting: the cake is just as delicious without any topping at all, but traditionally calls for a cream cheese frosting** then garnished with chopped nuts or candied carrots.
