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Carrots have been used to sweeten cakes since the Middle Ages. Back then, sugar was scarce and expensive while carrots, which contain more sugar than any other vegetable except for the sugar beet, were much easier to come by. Carrot Cake reached a new level of popularity in Britain during World War II, when sugar was rationed but carrots were very accessible. In the 1960s is became an American dessert standard and is now a must-have on restaurant dessert menus.