It’s October, and Fall is in full swing! Halloween stores remain crowded with excited trick ‘r’ treater’s, and horror movies are creeping into our televisions.
At PrintWorks, we like to think about the foods of the season. For this month’s recipe, we highlight a spooky staple: Carrot Cake!
Recipes for carrot pudding date back as far back as 1591 in A Book of Cookrye. However, mentions of carrot cake wouldn’t appear until the 19th century.
Molly O’Neill, author of the 1992 New York Cookbook, says George Washington was served a carrot tea cake at Fraunces Tavern in lower Manhattan on November 25th, 1783.
The occasion? British Evacuation Day!
O’Neill offers an adaption of the early recipe, which is printed in the 1975 Thirteen Colonies Cookbook by Mary Donovan, Amy Hatrack, and Frances Schull. Her adaption is quite close to recipes we see today.
How does our own adaption stand up to others? Do you have your own unique take on the carrot cake? Let’s discuss below!
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