Carrot Cake

While the origin of carrot cake is disputed, the earliest recipe that contains significant elements of the carrot cake known and loved today comes from 1591, an English recipe called "pudding in a Carret root". While this is a carrot stuffed with meat, it includes shortening, cream, eggs, raisins, sweetener (dates and sugar), spices (clove and mace), scraped carrot, and breadcrumbs (in place of flour). Because sugar was expensive in the Middle Ages and Renaissance, it is likely that carrot was used to improve sweetness.   Variations developed in which the carrot pudding was baked with a crust, like a pumpkin pie, steamed in sauce, or molded into a pan with icing.   In the second volume of L'art du cuisinier (1814), Antoine Beauvilliers, former chef to Louis XVI, included a recipe for a "Gâteau de Carottes", which was so popular it was even copied by competitors. In 1824, Beauvilliers published an English version of his cookbook in London, which includes a recipe for "Carrot Cakes" in a literal translation.   The housekeeping school of Kaiseraugst, in the canton of Aargau, Switzerland, produced another recipe in the 19th century. According to the Culinary Heritage of Switzerland, it is one of the most popular cakes in Switzerland, especially for children's birthdays.   Interest in carrot cake was revived in the UK during World War II, in part due to war rationing, and in part because eating carrots was promoted by the government as a way to improve eyesight.   When the Lapin Protectorate formed, carrot cake, which was already popular in the region, became a sensation, likely sparked because word spread that it was Queen Sable Aradia's favourite dessert, although similar war rationing conditions in the early days no doubt also played a role. Being a root vegetable, carrots keep for long periods of time, even without refrigeration, and therefore are often easily available even in wartime conditions.   However, servants and employees at The Warren reported that carrot cake was a staple at the House Lapin table. Numerous bakeries, and then famous and respected red seal chefs, began to attempt to earn royal favour by making the best carrot cake for the Bunny Queen. No high end Lapin restaurant fails to serve a unique carrot cake as a dessert option.   Dame Flubb, upon being appointed the Lapin Royal Chef, made a point of perfecting her gluten-free, lactose-free carrot cake recipe for her queen, especially adapted for her dietary restrictions to allow her to fully enjoy her favourite food.

Culturally, the carrot cake has grown in significance, especially in the Lapin Protectorate. Since it is so strongly associated with the Lapin royal family, it is widely believed in the Lapin Protectorate to bring good luck to the household that eats and serves it, especially when shared with guests. Carrot cake is now served at most major gatherings, especially when the Mother of Bunnies is expected to be in attendance, and this seems to hold true across The Great Houses.   As one would likely assume, Rabbitfolk also attach considerable cultural significance to carrot cake. It is traditionally served at most family gatherings and social events. They have contributed numerous recipe variations to the Lapin Protectorate since their arrival.   Recently, some have begun to leave carrot cake as offerings for the Easter Bunny at Avisalia, or as a means of prayer to El-Ahrairah in the hopes of his favour or protection.   Lagomorph cryptids, such as Jackalopes, Al-Miraj, Skvaders and Wolpertingers can often be lured with carrot cake as well.