FIRST CAKE IN PERU

Carrot Cake: dark, moist and properly spiced.

Carrot Cake was the first cake Kris made after moving to Peru. The recipe that came out of that kitchen is still, essentially, the recipe we use today.

THE STORY

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How it should taste

For us, Carrot Cake should be moist, deep in colour and with spices you can actually taste. The frosting uses real cream cheese and butter. We are not looking for a pale sponge with timid flavour: it should have character.

A classic with wartime history

Carrot desserts are far older than the Second World War, but British rationing brought carrots back into sharp focus. With refined sugar restricted, carrots were used to add bulk and natural sweetness to baking, and the Ministry of Food actively promoted their use. That is one reason carrot cake became so embedded in twentieth-century British food memory.

Historical / origin reference: Imperial War Museums · Rationing and carrots ↗

TRY IT

The story tastes better in person

See the whole Carrot Cake