It’s Spring time again. Somewhere between the rain of March and the heat of summer. More specifically, we’re between the debauchery of St. Patrick’s Day and Irish whiskey and not quite to the time where fruity drinks with umbrellas are common. Dude, Easter is right around the corner, so I guess it’s as good a time as any to discuss the Carrot Cake Shot. Most home bartenders might have all the needed ingredients lying around already. Hang around after we run through our Carrot Cake Shooter recipe and we’ll tell you how people first came up with the hare-brained idea of carrot cake in the first place.
Carrot Cake Shot
- 1 oz Baileys Irish cream
- 1 oz butterscotch schnapps
- 1 oz Kahlúa
- ½ oz Goldschläger
Add Irish cream, butterscotch schnapps, Kahlúa, and Goldschläger to a cocktail shaker with ice. Shake and strain into shot glasses. This should give you enough for two shots. Down them back and enjoy!
The Carrot Cake shooter should take no more than two minutes to prepare and enjoy. The Carrot Cake shot is the closest thing to accurately replicating the taste of real carrot cake without taking a trip to the bakery. The butterscotch schnapps adds the element of cake, while the cinnamon schnapps represents the spices found in carrot cake. The Baileys and Kahlúa complete the illusion, leaving an aftertaste reminiscent of carrot cake behind them. Be careful not to go too heavy on the Goldschläger, as the cinnamon can quickly overpower the more subtle flavors, making your shot seem more like a cinnamon cake than a carrot cake.
The History of Carrot Cake
Historians believe that carrot cake evolved from carrot pudding, first mention in Arabic cookbooks in the 10th Century, and later widely popular in Europe during medieval times. Most of the European population could not afford sweeteners such as honey or sugar during this period, but sugar beets and carrots were a readily available substitute. The first mention of carrot pudding in European writing was in a 1699 cookbook, and carrot pudding continued to gain traction through the 18th Century. During the 1700s, the pudding became incorporated into cakes in Sweden and the rest of Europe. Although Americans must have been aware of carrot cake at some point during the 1800s it was nearly a century before the recipe was published in the United States, first appearing in print in 1929.
Carrot cake was to have a later resurgence in popularity in the 1940s. Rationing in Great Britain during World War II compelled the Ministry of Food to distribute carrot cake recipes to the populace. This way, the citizens could substitute the carrot and raisin spiced cake for the sweet puddings that they normally would crave. During the 1960s and 1970s, carrot cake was seen as a healthier alternative to chocolate and yellow cakes, and became popular worldwide. Cream cheese icing was first suggested in a Washington Post column by a reader in 1963, and has since become part of the canon recipe.
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