1650 to 1799 Cake #8

Fraunces Tavern Carrot Tea Cake

Carrots have been used since medieval times as a sweetener in a variety of desserts due to easy access and affordability. Early Americans would do the same since sugar was so costly. This recipe was on the menu at the Fraunces Tavern in New York, in 1783. On British Evacuation Day, which was the day that the British finally left New York, George Washington rode his horse to this tavern and had a feast. The owner, Fraunces, became Washington's steward. Fraunces was a great cook, but Washington dismissed him twice, during his service, for spending too much money on ingredients for his meals.

I appreciated this cake. It was simple and the carrots gave it a nice flavor. They suggest adding ice cream or whip cream to it to make it a more complete dessert. I would agree with that, but you could almost cut a slice of it and eat it as a side on your dinner plate.