Cooking classes in Vicenza

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Carrot cake Italian style

Carrot cake Italian style

200gr (½cup-3.5oz) flour  
400gr (1.75cup-14oz) brown sugar  
4 eggs  
350ml (12oz) vegetable oil  
400gr (1.75cup-14oz) carrots, grated  
275gr (1.2cup-9.6oz) nuts, crushed  
16gr (3½tsp) baking powder  
1tsp cinnamon powder  
½tsp nutmeg  
1 pinch salt  
oil to grease the tin

Sift together flour, baking powder, cinnamon, nutmeg and salt. In a large bowl whisk eggs with sugar then add oil. Pour in flour mixture, then carrots and nuts. Grease a 18cm (8inch) square cake tin (a rectangular one will be perfect as well), then spoon in the mixture and bake at 170°C (325°F - gas mark 3) for an hour. Cool down in the tin first and then on a wirerack. Wrap the cake with tin wrap and leave to rest for a day before serving.