Cinnamon, a strong aromatic spice is the dried bark of a small evergreen tree and is native to Sri Lanka, Bangladesh, Nepal and India. Cinnamon is also one of the oldest spices and up to the middle ages, its origins were a mystery. At one time it was so highly prized among ancient nations that it was regarded as a gift fit for kings and nobles. Ancient Egyptians used cinnamon in their embalming process.
Cinnamon is harvested by growing the tree for two years and then cutting it down completely. The next year, many shoots spring out from the cut tree. The shoots are then stripped of their bark which is left to dry. Cinnamon is the thin inner bark which curls into rolls when dried. Each dried roll is then cut into smaller lengths for sale. There are many varieties of cinnamon and Ceylonese and Cassia are the two main ones. The Ceylonese cinnamon is lighter in color and has a sweet and delicate flavor.
Cinnamon is widely used as a spice – a condiment and flavoring material. It can be used whole or in a powdered form. Whole cinnamon can be kept indefinitely, but the powdered form loses flavor quickly. Cinnamon is used in a variety of cuisines. In Mexico, it is used in the preparation of chocolate. In the United States, it is used in many desserts such as apple pie and cinnamon buns. In the Middle East it is often used in savory meat and rice dishes. It is a very important spice in Persian cooking and used in soups, drinks and sweets. The essential oil of cinnamon also has antimicrobial properties and can aid in the preservation of certain foods.
In medicine, cinnamon has been used to treat diarrhea and other digestive problems. It was also once used as a cure for colds and to treat toothaches and fight bad breath. Cinnamon is also claimed to have antioxidant properties and tea made with cinnamon is said to cure many ailments. Another use of cinnamon is as an insect repellent.

Renate Kalra who is from Germany, shared with me her favorite carrot cake recipe that incorporates cinnamon. Renate, found this recipe many years ago in a German magazine. She has since modified it to American measurements. Renate’s mother, who loves her carrot cake, is always suspicious when cake recipes call for vegetables such as zucchini or carrots. According to her, vegetables should only be used in savory recipes, not in cakes and such. So Renate made this cake for her without calling it a carrot cake! This cake is now one of her mother’s favorite ones.

CARROT CAKE

Ingredients:
· 3 cups unbleached flour
· 3 cups sugar
· 1 tsp salt
· 1 tbsp baking soda
· 1 tbsp ground cinnamon
· 1 1/2 cups corn oil (can use another light oil)
· 4 large eggs, lightly beaten
· 1 tbsp vanilla extract
· 1 1/2 cups shelled pecans (chopped)
· 1 1/2 cups shredded coconut
· 1 1/3 cups pureed cooked carrots
· 3/4 cups drained crushed pineapple

Cream cheese frosting
· 8 oz cream cheese at room temperature
· 6 Tbsp unsalted butter at room temperature
· 3 cups powdered sugar
· 1 tsp vanilla extract
· juice of 1/2 lemon

PREPARATION:

Frosting –
Cream together cream cheese, butter and slowly add powdered sugar and continue beating until fully incorporated. Stir in vanilla and lemon juice.

Preheat oven to 350 degrees. Grease two 9-inch springform pans. Sift dry ingredients into bowl. Add oil, eggs and vanilla, beat well. Fold in walnuts, coconut, carrots and pineapple. Pour batter into the prepared pans. Set on the middle rack of the oven and bake for 50 minutes, until edges have pulled away from sides and a toothpick inserted in center comes out clean. Cool on a cake rack for 3 – 4 hours. Put frosting in the middle of the two cakes and and finish by putting frosting on the sides.

Hello, I’m Smita Salgaonkar, I am the Founder and President of Neemo’s Exotic Ice Creams. If you have any recipes you’d like to share, please let me know also.
E-mail : smita@neemosicecream.com or send a comment.