- The carrot originated in Afghanistan, but the varieties grown there were purple and yellow. The ubiquitous orange root didn’t come until later.
- Both the ancient Greeks and Romans cultivated carrots.
- In 1607 the settlers at Jamestown in Virginia introduced carrots to North America.
- Thomas Jefferson – who loved vegetables – harvested 18 bushels of carrots at his Monticello home in 1814.
- The state of California is the top producer of fresh carrots in the United States.
- The carrot consists of 87 percent water.
- Beta carotene gives the carrot its orange color, and the carrot delivers 30 percent of the Vitamin A in the U.S. diet.
- One cup of raw carrots contains about 50 calories, 4 grams of dietary fiber, 6 grams of sugars and over 400 percent of a single daily serving of Vitamin A.
None of these nutritional benefits are present in this whimsical Carrot Cake inspired by a recipe in the April issue of Food Network Magazine. It contains absolutely no carrot, and while the original recipe recommends purchased frozen pound cake and tub frosting, I decided to make a vanilla pound cake recipe and a batch of cream cheese frosting from scratch as the base ingredients for the recipe. Once that’s done, the rest is basically a kitchen craft project of trimming and frosting the cake and precise alignment of dozens of orange jelly beans.I suspect there’s enough sugar here to assure I’ll be hopping down the bunny trail by late afternoon.
©2011 T.W. Barritt All Rights Reserved