Why carrots end up in cake
Sweet vegetables have been used in puddings and cakes for centuries in Britain, partly because sugar was expensive. Carrot cake's popularity got a further push during the Second World War, when rationing encouraged home cooks to use carrots to sweeten and moisten bakes. The modern version, with its thick cream cheese topping, owes much to American influence in the 1960s and 1970s.
What to judge it by
- Moist, tender crumb with visible flecks of carrot – not dry or dense
- Warm spice that is noticeable but balanced
- Frosting that tastes of cream cheese and is not just icing sugar
- Nuts that are toasted and fresh, if used
- Optional extras – pineapple, coconut, orange zest – that add rather than overwhelm