Published in 1591, there is an English recipe for "pudding in a Carret [sic] root"[2] that is essentially a carrot stuffed with meat, but it includes many elements common to the modern dessert: shortening, cream, eggs, raisins, sweetener (dates and sugar), spices (clove and mace), scraped carrot, and breadcrumbs (in place of flour).

[3] In volume two of L'art du cuisinier (1814), Antoine Beauvilliers, former chef to Louis XVI,[4] included a recipe for a "Gâteau de Carottes",[5] which was popular enough to be copied verbatim in competitors' cookbooks.

[14] Swiss Rüeblitorte features almonds and hazelnuts and is often covered in glacé icing containing kirsch and topped with decorative carrots made from marzipan.

[1] Modern UK and US recipes typically feature a white cream cheese frosting.

[16][17][18][19][20] Many variations exist, such as carrot cake whoopie pies, cookie sandwiches, and those prepared in the style of an energy bar.