What Is Carrot Cake Made Of
Carrot Cake
What is Carrot Cake?
Carrot cake is a sweet American cake which is made with carrots, spices and walnut pieces. It's usually topped with cream cheese frosting and marzipan carrots.1
Popularized during the health craze of the late 20th century, carrot cake is regarded every bit a healthier alternative due to the apply of vegetable oil instead of shortening and the addition of a recognized vegetable like carrots.1
Origin
Carrot cake is thought to have originated in England where housewives used sweet products (e.g carrots) to naturally sweeten their confections during Globe State of war II. In 1943, the Ministry of Food published a short recipe for carrot cake.ane
Carrot block's popularity increased in the 1980s due to consumer's perceived benefits of consuming vegetables with their highly caloric baked appurtenances. Today, carrot cake is i of the most popular American desserts.
Ingredients
Commonly used ingredients for the production of carrot block:2
| Ingredient | Type | Usage level (Baker'due south pct)3 | Role |
|---|---|---|---|
| Sugar | Granulated sugar | 105 % |
|
| Flour | Low poly peptide flour (all- purpose flour or block flour) | 100 % |
|
| Fat | Vegetable oil | 75 % |
|
| Eggs | Whole Egg | 55 % |
|
| Carrot | Shredded Carrots | 40 % |
|
| Walnuts | Chopped Walnuts | 35 % |
|
| Blistering soda | – | 2 % |
|
| Cinnamon | Basis Cinnamon | ii % |
|
| Vanilla | Extract | 1.5 % |
|
| Table salt | Granulated | 0.90 % |
|
Nutrition
A commercial carrot cake has the following nutritional value per 100 g:4
| Component | Grams |
|---|---|
| Saccharide | 45.7 |
| Fat | 26.7 |
| Moisture | 22.4 |
| Poly peptide | 4.07 |
| Ash | 1.13 |
A traditional carrot block provides around 450 kcal per 100 chiliad portion.4
Commercial production
Carrot cakes can exist produced through the following process:3
- Scaling: all ingredients should exist weighed and scaled before mixing.
- Pre-heating oven: to 180 oC (350 oF) earlier preparing batter.
- Greasing: a 13 ten 9 inch pan is greased with shortening or butter and light flour sprinkle.
- Mixing: in a big mixing basin mix oil, sugar and eggs at low speed.
- 2d phase mixing: add flour, cinnamon, blistering soda, vanilla and salt to the previous mixture and mix at low speed.
- Stirring: add shredded carrots and walnuts.
- Baking: baked at 180 oC (350 oF) for twoscore – 45 minutes.
- Cooling
Production considerations
When making carrot cake some important considerations to take into account:five
- Softening the carrots for smoother mouthfeel by increasing the baking soda content. The alkaline character of baking soda will soften carrots cell walls.
- Toasted walnuts provide a characteristic and interesting season note to the cake.
- For a thick and tangy cream cheese frosting, add buttermilk pulverization.
Regulations
Carrot block doesn't have a specific regulation, but all of its main ingredients are considered GRAS past the FDA when following skilful manufacturing practices.
In the EU, carrot cake is not as popular as in the US and thus doesn't have any specific regulation. However, all of its cadre ingredients are considered condom by the EU regulating agencies.
References
- Parks, S. BraveTart: Iconic American Desserts. WW Norton & Company, 2017.
- Figoni, P. How Baking Works: Exploring The Fundamentals Of Baking Scientific discipline. 2nd ed., John Wiley & Sons, Inc., 2008.
- "Carrot Cake." Bettycrocker.Com, 2021, https://www.bettycrocker.com/recipes/carrot-block/64acd01e-14ad-4e03-9fe1-b62b03ff4667 .
- U.S. Section of Agronomics, Agricultural Research Service. FoodData Central, 30 October 2020. https://fdc.nal.usda.gov/fdc-app.html#/food-details/1100900/nutrients . Accessed 21 Nov 2021.
- Zrymiak, D. "Cook'south Illustrated: The Scientific discipline of Good Cooking." The Quality Management Journal 22.3 (2015): 47.
Title
What Is Carrot Cake Made Of,
Source: https://bakerpedia.com/processes/carrot-cake/
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