"Once the carrots are grated and folded into a spiced, moist batter, their skins vanish into the crumb. In the heat of the oven, the ever-so-slightly-fibrous outer layer softens completely, contributing the same sweetness and texture as the rest of the root vegetable. For anyone worried about flavor, the skin's mild earthiness is no match for cinnamon, nutmeg, and brown sugar; it simply disappears into the background."
"Carrot peels are perfectly edible, and many nutrients, including beta carotene and potassium, are concentrated just beneath the skin, so peeling takes away some of what makes carrots so valuable in the first place. A quick scrub under running water with a vegetable brush is enough to remove dirt and bacteria. Historically, home bakers probably rarely peeled carrots for cake at all."
Grated carrot skins can be left on when making carrot cake because baking softens the slightly fibrous outer layer and integrates it into the crumb. The skins' mild earthiness is masked by typical spices like cinnamon, nutmeg, and brown sugar, so flavor and texture remain unaffected. Leaving skins saves preparation time, reduces food waste, and preserves nutrients concentrated beneath the skin such as beta carotene and potassium. A thorough scrub with a vegetable brush under running water removes dirt and bacteria. Historical wartime recipes favored unpeeled carrots for thrift and efficiency, and modern peeling trends reflect aesthetic choices rather than necessity.
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