Carrot Cake

Carrots have been used in sweet cakes since the Mediæval period, during which time sweeteners were scarce and expensive, while carrots, which contain more sugar than any other vegetable besides the sugar beet, were much easier to come by and were used to make sweet desserts.
Popularity of carrot cake was likely revived in Britain because of rationing during the Second World War.
Carrot cakes first became commonly available in restaurants and cafeterias in the United States in the early 1960s. It was at first a novelty item, but people liked them so much that carrot cake became standard dessert fare.

In 2005, the American-based Food Network listed carrot cake, with its cream-cheese icing, as number five of the top five fad foods of the 1970s.

How to make one really nice carrot cake?

INGREDIENTS
6 cups grated carrots
1 cup brown sugar
1 cup raisins
1 cup chopped preserved winter melon
(halwa kundur)
1 cup flaked coconut
4 eggs
1/2 cups white sugar
1 cup vegetable oil
2 teaspoons vanilla extract
1 cup chopped ripe pineapple
3 cups all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon salt
4 teaspoons ground cinnamon
1 cup chopped walnuts

DIRECTIONS
In a medium bowl, combine grated carrots and brown sugar. Set aside for 60 minutes, then stir in raisins.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 10 inch cake pans.
In a large bowl, beat eggs until light. Gradually beat in the white sugar, oil and vanilla. Stir in the pineapple. Combine the flour, baking soda, salt and cinnamon, stir into the wet mixture until absorbed. Finally stir in the carrot mixture and the walnuts. Pour evenly into the prepared pans.
Bake for 45 to 50 minutes in the preheated oven, until cake tests done with a toothpick. Cool for 10 minutes before removing from pan. When completely cooled, frost with cream cheese frosting.

Now who could resist a slice of a moist carrot cake?