Carrot cake

Hey there... we are all sick in my house and to entertain a sick child I decided to make a cake.Lately I really like involving my little chef in my cooking. He seams to enjoy it as well!
So, lets see.... Let it be a Carrot Cake. Simple, healthy, with its moist texture and unforgettable taste I hope it is going to be a success!

INGREDIENTS:
8 servings

3 eggs
1,5 glass of Sugar (brown is even better)
1 glass of vegetable oil ( sunflower, corn, mixed...)
2 glasses of flour
2 spoons of cinnamon
1 tea spoon of baking soda
0,5 tea spoon of salt
5 large carrots
handful of nut kernels


Something new that I am pleased to offer to my followers. I got a little hint from a dear person and the hint's about some household economy. If you find yourself on this page it means you like coking and moreover you like food. We also all like dining out as we might think the real chef will cook better that us. It's true! I am not going to foolish anyone. BUT !!! It's also true that the bill we get in the restaurant is not something we spend in supermarket buying simple ingredients. It's not very easy to calculate the price of the food we cook as my supermarket may sell it's products cheaper than you have round the corner but nevertheless I will try. Said that, this is what I spent for the cake...

 to be continued....


Some comments to add:
1. Sugar: I usually use brown sugar for this type of cake, the colour is not going to be changed as the cake comes out to be brown and the taste differs slightly to somehow more exotic.
2. Oil: I usually use the one we have here in Italy that is used actually for frying and it's a mixed vegetable oil. If it can be of a help it's called Friol.

1. Grind carrots. I usually do half with a large grinder and the other half with a small one. You will see it yourself that this way the little bits of carrots will be still visible in the slice of our cake without making the dough too heavy.

2. Use a mixer to beat the eggs with sugar to a whitish foam, so, for about 5 minutes.
3.  Add oil and mix carefully.




 4. In a separate bowl mix together the flour with the other powders: salt, baking soda and cinnamon. This is done to distribute the small amounts of salt, soda and cinnamon carefully in the cake mixture.
5. Add flour to the eggs and mix it quickly not to destroy the little air bubbles created while beating eggs.







6. Add carrots and nuts to the dough and mix it all together with a spoon.

 7. Use a 22-24 cm baking pan: I have the one that can be open so gets easier to take the cake out when it's ready. So line the bottom with parchment paper and pour the cake dough into it.
8. Bake at 200C for about 40 minutes. I always try if the cake is ready pricking it with a tooth stick. It should come out absolutely dry with just tiny crumbles if any...
Little secret: if you notice your cake is getting too brown on the top when the time is still running, you may cover the pan with a sheet of parchment paper and it will protect the cake from being burnt on the top.

9. Let the cake cool down and remove it carefully from the pan turning it over a dish.
10. Remove the paper and let the cake sit some more. The classic Carrot Cake needs frosting, this time I skipped it and just sifted some sugar on top. Less calories at least but the taste is just lush...

Enjoy the sweet temptation!