There is some dispute as to whether the Europeans or Americans invented carrot cake.  However, it is believed that it originated in Medieval Palace cooking which involved cooking a steamed or boiled carrot pudding. My first introduction with this incedibly moist cake was during a trip to Florida as a teenager. The Americans are renowned for their light, moist cakes and sweet frostings. I have adapted my recipe over the years and paired the carrot with parsnip since they do go hand-in-hand. Orange works so well with the warm spices and has been added to the cream cheese buttercream for a subtle flavour.  
 
Contains: GLUTEN, MILK and NUTS
 
12 slices per cake