How Do You Bake A Carrot Cake?
In Italy, we don’t make carrot cake! But here in U.S. I make my version of carrot cake using mashed carrots and no icing. It’s a simple recipe for a delicious, very moist carrot cake, and even my mamma in Rome loves it. Try it with a nice cup of tea or milk! Pre-heat the oven setting the temperature at 350F. In a large bowl mix the flour with sugar and yeast. Then combine the mashed carrots, the oil, the eggs, and mix until smooth. Add the nuts, raisins or cranberries, the grated ginger and orange peel, and the orange liqueur, if you like it. Pour into a 9 inches cake pan, previously greased and floured. Bake at 350F for about 45 minutes, or until the top of the cake springs back at a light touch. Take it out and let it cool on a rack. Serve with tea or milk, and buon appetito!
