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Most of you probably only know this day as February 3rd—the day after Groundhog's Day— but for all the foodies in the restaurant realm, this day is known as National Carrot Cake Day. This unofficial food holiday comes around annually and is a time when chef's experiment with a variety of ways to use carrot cake in their recipes. The question is where did this holiday get started?

There is actually little info as to how this holiday was first conceived. Some say that it draws its origin from Medieval times with the beginning concept in the form of carrot pudding, a common delicacy enjoyed in Europe. Carrots were first imported to America by the Europeans.

In the 20th Century, carrot cake was made popular as a healthy alternative to other desserts because of its inclusion of brown sugar, wholemeal flour, carrots and chopped nuts. The tradition of serving a cream cheese frosting dates back as far as the 1960s.

Others have claimed this holiday was created by the greeting card industry because of several websites “hard sell” of the holiday. One may never know the true origin of this “holiday”, but in honor of this day I would like to share with you a very unique recipe I found:

Carrot Cake Tips and Tools:

• Invest in some good 9" non-stick cake pans like the Focus FOCU969953.
• Norpro also makes good cake pans, and although they can be pricey, they seem to last forever.
• A high-speed KitchenAid mixer, like the KHM5APOB 5 Speed Ultra Power Hand Mixer, will make quick work in mixing the batter.
• The secret ingredient is the Homemade Sourdough Starter.
• Crisco® Zero Trans Fat Shortening is a good choice for the frosting.
• This recipe can also be made into cupcakes or a 9 x 13 inch pan, like the ABNP-25 Update International Bun Pan.
• Grate (don't shred) the carrots in a food processor for the best results. It would be ideal to use a processor like the  VOLL40826 Vollrath Food Processor.
• Note: Buttermilk can be substituted for the sourdough with excellent results.

Sourdough Carrot Cake Recipe

• 1 cup canola oil
• 1/2 cup sourdough, see Homemade Sourdough Starter Recipe
• 1 1/2 cups sugar
• 4 eggs
• 1 tsp vanilla
• 3 1/2 cups carrots, grated in a food processor
• 2 tsp baking soda
• 2 tsp cinnamon, ground
• 3/4 tsp salt
• 1 1/4 cups whole wheat flour, sifted
• 1 1/4 cups unbleached white flour, sifted
• 1-2 tsp Crisco shortening (for greasing the pan)
• 2 Tbsp flour (for flouring the pan)

Directions: How To Make Carrot Cake

1. Preheat oven to 350 degrees F.
2. Grease 2) 9" non-stick pans with 1-2 tsp of shortening and a piece of paper towel. Use 1 Tbsp flour in each pan to coat the entire surface, bottom and sides. Set aside.
3. Combine oil, sourdough and sugar in mixing bowl, like the 875SBK Focus Foodservice Mixing Bowl Set. Mix on medium speed.
4. Mix in eggs, beat well.
5. Add vanilla, carrots, baking soda, cinnamon and salt and beat again.
6. Add the sifted flours and add to the batter. Mix well for approximately 2-3 minutes, scraping once more.
7. Pour equal amounts into prepared pans. Tap the pans to settle the batter.
8. Bake for 40-45 minutes or until layers start to pull away from the sides of the pan, and a pick comes out clean.
9. Cool layers for 10 minutes, gently release them from the pans and cool completely on a wire rack. Set aside or wrap and freeze for later use.
10. Yields 2) 9" layers

Cream Cheese Frosting

• 1/4 pound shortening (1/2 cup)
• 1/4 pound butter, room temperature (1/2 cup)
• 1/2 pound cream cheese, room temperature (1 cup)
• 1 tsp vanilla
• 2 lbs. confectioner's sugar, sifted (powdered sugar)
• 1-2 Tbsp water
• Pinch of cinnamon (optional)
• Garnish: 2 cups walnuts, chopped

Directions: How To Make Cream Cheese Frosting

1. Using a high-speed mixer, cream shortening, butter and cream cheese together using the beater attachment. Add vanilla and beat until fluffy.
2. Add powdered sugar one cup at a time, beating after each addition until smooth and there are no lumps left.
3. Add water a little at a time until the frosting is of spreading consistency. Add more water if necessary. If by chance too much is added and the frosting is watery, just add a little more sugar and beat again.
4. Frosting should be totally smooth with no lumps.

Decorating:

• Get out your prettiest platter and place one layer on the plate.
• Spread some frosting over this layer and place the second layer on top, pressing down lightly to seal.
• Put approximately 1 cup of frosting in a pastry bag, like the AT-3112/12EA Admiral Craft Ateco Pastry Bags fitted with a medium size star tip.
• Frost the sides and top of cake using an off-set spatula making sure to seal all edges evenly.
• Press chopped walnuts into and all around the outside of the cake.
• Using the pastry bag, place 12 evenly spaced rosettes on the top of the cake.
• Refrigerate any leftovers. Cake can be frozen.
• This Carrot Cake will serve 12.

We have everything you need here at J.E.S. Restaurant Equipment to make this National Carrot Cake Day special for you and your family.