This carrot cake is like a quick bread. Quick bread is made differently than regular cakes. They're coarser, and they're made by blending dry ingredients separately before mixing them with wet ingredients. Creamy, sugary frosting tops this cake, which is packed with the natural sweetness of carrots. Cinnamon and nutmeg spice it up, complementing the carrot taste. Historians believe that carrot cake originated in the Middle Ages when sugar was scarce. (Carrots were used as a substitute.) The earliest known recipe for carrot cake can be found in a French cookbook published in 1827.

National Carrot Cake Day is celebrated annually on February 3rd!

We have been unable thus far to find the creator of this national day, but we will be sure to keep you posted.