There’s a story claiming that carrots owe their orange color to the Dutch royal family of Oranje-Nassau. I can’t confirm this because I wasn’t born yet, but what I do know is that carrots haven’t always been orange. The precursors of our current carrots were brought over from Iran by the Dutch East India Company VOC in the seventeenth century. In the Netherlands, these were crossbred until they developed a tint that may have had something to do with the Dutch national color (but there’s no real proof for that). However, those picturesque purple and white rainbow carrots that I’ve been sowing in my garden—and that can be bought everywhere these days—probably better resemble the first carrots, which were around long before our contemporary orange root vegetable. Orange carrots do contain more beta carotene—which our body transforms into vitamin A—than their white and purple brothers, though. Use this to your advantage, I’d say.
Cream the butter and brown sugar until fluffy. One by one, beat in the eggs. Beat in the vanilla.
Combine the flour, baking powder, salt, carrots, and muesli mixture and fold into the egg mixture with a spatula.
Spoon into the brownie pan, smooth the top, and
Make the topping: Whip the cream cheese with the confectioners’ sugar until fluffy, then spread on top of the cake. Slice into bars and serve.
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