[Sca-cooks] carrot cake or the likes

[Anne-Marie Rousseau]

on old versions of carrot cake, theres a lovely recipe for a sweet carrot pudding thingie in the Aceteria (John Evelyn, 1699)....

Pudding of Carrot. [Aceteria Appendix 26]
Pare off some of the Crust of Manchet-Bread, and grate off half as much of the rest as there is of the Root, which must also be 
grated: Then take half a Pint of fresh Cream or New Milk, half a Pound of fresh Butter, six new laid Eggs (taking out three of the 
Whites) mash and mingle them well with the Cream and Butter: Then put in the grated Bread and Carrot, with near half a Pound of 
Sugar, and a little Salt; some grated Nutmeg and beaten Spice; and pour all into a convenient Dish or Pan, butter'd to keep the 
Ingredients from sticking and burning; set it in a quick Oven for about an Hour, and so have you a Composition for any Root-
Pudding.

it's one of my faves :)
--Anne-Marie