Butter a mold and line with parchment paper. In a first bowl add the carrots and diced pineapple wi

We continue our journey to discover the sweets that best represent American culture, driven by emotion to the imminent departure of Expo 2015 with its theme "Feeding the Planet," will lead us on a wonderful journey to discover the food and traditions around the world.
This time our attention focused on the Carrot Cake, a sweet fresh and yummy that carries the traces of a history that spans the globe, thanks to the ingredient that makes it unique: the carrots. The carrot wooden shelves is a root really humble, standing there among vegetables that stand in the school fruit and vegetables wooden shelves and says nothing, waiting to become an indispensable touch of color to salads, docile accompaniment wooden shelves of delicious dishes, the ingredient necessary for the preparation of sauces, gravies and fried, without telling anyone wooden shelves his story long, wonderful and involves the whole world.
We discover that its origins date back to 3000 BC: the Arabs are to use it first, and bring it to Europe, where he became a valuable food and the center of the kitchen Norwegian, Polish, German, and English. It will own the British to fall deeply in love with this root, so much to discover - watching - that is able to produce beautiful flowers, like a delicate lace. One notices the Queen Anne in 1700 and began to use them to embellish his hairstyles. Since that time, the flower of carrot wooden shelves will, in fact, known as "Queen Anne's wooden shelves Lace".
Englishmen begin to experience the sweet note of carrots to create sweets wooden shelves and - among them - appears a first attempt to Carrot Cake, different from the one known today, more like a pudding. With the discovery of the "New World", wooden shelves the carrots arrive in America thanks to its English settlers and, slowly, this cake begins to appear in the cafes. In America, the first mention of the Carrot Cake dates back to November 25, 1783: Molly O'Neill says in his book New York Cookbook, that George Washington was made to serve a Carrot Cake at Fraunces Tavern in Manhattan to celebrate - ironically - a day "important": The British Evacuation Day. The "New World" hailed as the "Old World" and began a process of cultural emancipation, even in the kitchen. From that moment begins the story of Carrot Cake American, that today's most popular, which is stated fully in the 60s, winning so many people to become wooden shelves "sweet standard fare" like coffee ol 'Apple Pie, mantendendo, wooden shelves therefore, wooden shelves price unchanged in all bakery. On September 10, 1964 shows - in an article in the "Washington Post" - the first recipe Frosting to cream cheese. Slowly, the recipe has been refined to become the delicious sweet that we all know and love. So why not try to achieve it? And if you want to know more, the Cooking Lab, The Cooking School of California Bakery, the calendar is full of events dedicated.
Butter a mold and line with parchment paper. In a first bowl add the carrots and diced pineapple with its juice. In a second bowl, mix the wet ingredients amalgamating slowly. In a third bowl, mix the dry ingredients. Add the carrots and pineapple to the wet ingredients, then incorporated the dry ingredients. Bake in preheated oven and ventilated at 160 degrees for about 70 '. To control the cooking, a toothpick stuck in the center of the preparation: must be slightly damp.
Turn out the cake when it is completely cool on a serving plate. Spread the cream cheese on the whole cake forming a layer of 1 cm. Cut the cake into 9 squares and finish decorating each with half pecan nut in the center.
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Design: Bunker - Illustrations: Olimpia Zagnoli - Photos: George Balzano - Web-dev: opencreativity