Ingredients
1 no ingredients
Directions
1/2 ts baking soda
: butter for cake pan
1/3 c poppy seeds
1 1/2 c butter, -- softened
1 3/4 c packed brown sugar
4 eggs
2 ts vanilla extract
1 ts almond extract
1 ts salt
1 TB baking powder
1 ts allspice
2 ts cinnamon
2 1/2 c finely shredded carrots
: with
1/4 c lemon juice
3/4 c golden raisins
3/4 c chopped pecans
1/2 c shredded unsweetened toasted
: coconut
2 ts grated lemon rind
4 c flour
Preheat oven to 350. Grease 9 by 13-inch baking pan. Sprinkle poppy
seeds into pan. Beat together butter and sugar in a large bowl. Add
eggs one at a time, beating well after each. Stir in vanilla, almond
extract, and lemon rind. Sift together flour, salt, baking powder,
baking soda, allspice, and cinnamon. Add dry ingredients to butter
mixture alternately with carrots. Do not overmix. Stir in raisins,
pecans, and coconut with last flour addition. Spread butter evenly in
pan and bake 40-50 minutes until toothpick inserted into center comes
out clean. Let cool before cutting.
Recipe By :THE DESSERT SHOW SHOW# DS3009
Date: Sat, 26 Oct 1996 00:12:11
~0400
Servings: 4 servings
Company Carrot Cake Recipe brought to you by Recipe Ideas
Categories: Cake; Dessert
The History of Recipes
Food historians have found proof that recipes existed way back into the far past, in truth as far back into recorded history as early Egypt, and maybe further still. However, mostly, these early cookbooks were just simple pictorial, hieroglyphic or cunieform instructions for preparing meals.
Interestingly, the most ancient recipe discovered so far, according to experts in ancient history are a few stone tablets in Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel `exhilarated, wonderful and blissful`. Later on, in Roman times 25BC a roman called Apicius assembled a collection of scripts which described recipes prepared by the Romans. In his publication, Apicius tells us how the meals were separated into hors d`oeuvre, main course and desserts, something that is very familiar to us today. This early Roman chef recounts how the ancient chefs were skilled in the use of a wide range of spices and herbs, including some that we all recognise such as thyme, rue and parsley. As our culinary historical trip moves on a few more years we have two interesting cookery books which appeared in the 14th Century ; a book published under the title `Forme of Cury`, and another, similary named `Curye on Inglish`. Amusingly, these are unconnected to the indian curry that appears on menues today, but instead recipes for the types of food on the menues of the nobility of those days. In the fifteenth century, knights returning from the crusades brought back many new foods and herbs from middle-east cuisine, including rosemary and coriander. These new herbs and spices caused a torrent in books on cookery, some of which are now in private collections. During the succeeding few hundred years, the upper-class families of Wesstern Europe tried to lay on the most exotic meals, and because of this the best cooks and their recipe collections increased in prestige. Even so, it wasn`t until the nineteenth century that cookery and recipe publications became popular. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, spent years to assembling, testing, and writing down the recipes that were being prepared for the better households. By the arrival of the 1900s, cooking books are increasing in popularity mostly as a result of higher levels of literacy, people having more spare time and a general increase in wealth. Like it or not, the introduction of television brings us celebrity chefs and the recipe books that accompanied them. And that brings us to the present day and the invention of the internet, permitting us all to access thousands of recipes just like those on this recipe site. |
We hope you enjoy this Company Carrot Cake recipe.
