Carrots have been used in cakes since the Middle Ages, because sweetners were hard to find and expensive, while carrots, which have more sugar than any other vegetable apart from the sugar beet, were easier to get and were used to make sweet desserts.
The origins of the carrot cake are contested, the older known recipe appearing in 1892, in a book in Switzerland.
According to the culinary patrimony of Switzerland, it is one of the most popular cakes, especially for children’s birthdays.
The popularity of the dessert probably made a comeback in Great Britain, because of the rationalization in the second world war, so that later it would appear in the restaurants and cafes in the United States at the beginning of the 60s. Being highly appreciated, it shortly became a standart dessert.
In 2005, the American TV channel Food Network ranked the cream cheese glaze carrot cake among the top 5 most popular recipes in the 1970s and was voted the favourite dessert in Great Britain, through a survey made by Radio Times in 2011.
Another story says that after the second world war, there was a very big amount of carrot tins in the United States and that a business man called George C. Page hired pastry experts to find a use for those tins which then lead to the carrot cake.