Carrot cake is very popular. Not only because it is aromatic and has a distinctive, original flavour. Carrot cake – because its main ingredient is carrots – is widely regarded as a healthy dish. Is it really like that? Check what nutritional values and how many calories carrot cake has.
Origin of carrot cake
The carrot cake was known already in the Middle Ages. The first recipe for carrot cake appeared in a French cookbook published in Great Britain in 1827. At that time, carrots were first used as an ingredient in desserts. In the original version, these were carrot puddings, in which the carrots acted as a natural sweetener instead of sugar, which was very expensive.
Carrot cake gained popularity in the UK in the 20th century during World War II as a result of food rationalization during this period. After World War II, the carrot cake made its way to America and found a place in the menu of local restaurants. The heyday of carrot cake in America took place in the 1970s when it began to be perceived as healthy.
Carrot cake – composition
The main ingredient of carrot cake is, of course, grated carrot. For the preparation of the dough, eggs and oil are also used, which are mixed with carrots (wet ingredients) and flour, sugar, baking soda or baking powder and spices (dry ingredients).
The wet ingredients are combined with the dry ingredients to obtain a thick mass with a lumpy texture. The dough is baked for about an hour in rectangular or round baking trays. After baking, the dough is soft and moist due to the presence of carrots and looks more like bread than dough.
Carrot cake can also be made gluten-free. It is enough to replace ordinary flour with rice or potato flour! Spices are often added to the dough, such as cinnamon, cloves, cardamom, nuts and dried fruits, which enrich its taste. Other additions to this cake are pineapple and apples.
Carrot cake – is it healthy?
Carrot cake is a high-calorie product. 100 g of dough provides as much as 415 kcal. Additionally, carrot cake is a source of fat and sucrose. However, it is not a source of dietary fibre. Carrot cake should therefore not be eaten excessively. It is also not a suitable choice for people who are slimming.
Due to the presence of carrots, carrot cake contains some vitamins and minerals, including phosphorus, selenium, iron and calcium as well as B vitamins and vitamin A, but in small amounts.
Carrot Cake – Diet Carrot Cake
You can prepare a healthier version of carrot cake by modifying the ingredients used in its preparation. Instead of wheat flour, you can use whole grain flour or buckwheat flour.
Honey works well as a sugar substitute. You can also omit the icing or make a creamy topping with the use of the lean curd cheese.
It is also worth enriching the dough with nuts, linseed and dried fruit, which will make the carrot cake a source of omega-3 fatty acids. Remember that carrot cake is a sweet pastry and should not be eaten too often, even in the diet version.