This is Carrot cake. Carrot cake is a sweet spice cake with grated carrot mixed into the batter. The carrot softens in the cooking process, and the cake usually has a soft, dense texture. The carrots themselves enhance the flavour, texture and appearance of the cake. Adding raisins give sweetness to the cake.
The trademark moistness of this cake is attributable not only to the grated carrots that release water during baking, but also to the generous amount of oil in most carrot cake recipes. The signature frosting is a fluffy coat of tangy cream cheese, whipped with butter and lightly sweetened with powered sugar. This creamy, decadent topping adds additional moisture while it seals moisture in the cake.
Carrot cake has a rich history steeped in traditional. During World War II, vegetables were often used in cakes and quick breads to lend tenderness to the crumb, when butter, eggs and sugar were being rationed. The sweetness of grated baby carrots combined with a generous pour of vegetable oil creates a dense, moist texture similar to pound cake, even though it contains no butter.
Carrot cakes first became commonly available in restaurants and cafeteria 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.
Carrot cake after baking apply Apricot Glaze and decorate with marzipan carrots.