This moist carrot cake with crunchy walnuts comes smothered in a smooth cream cheese frosting. It serves 12 to 15 generous portions and is perfect for high teas and sunny afternoons.
A bit of history:
Carrots have been used in sweet cakes since the medieval period, during which time sweeteners were scarce and expensive, while carrots, which contain more sugar than any other vegetable besides the sugar beet, were much easier to come by and were used to make sweet desserts. The origins of this cake are disputed. Recipes for carrot cake occur as early as 1827. The oldest known recipe of this cake dates from 1892, in a book of the housekeeping school of Kaiseraugst (Canton of Aargau,Switzerland). According to the Culinary Heritage of Switzerland, it is one of the most popular cakes in Switzerland, especially for the birthdays of children.