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Hello there from somewhere in Manhattan!
My name is Michelangelo, and I am going to be your guide through the wonderful world of cooking for a family of four hungry teens (and their slightly-less-hungry dad). And don't let the fact that I'm only sixteen worry you, I pretty much took over our kitchen when I was six years old, so I've got a decade of experience and improvisation under my belt.
So, let's start with a variation of one of the basics…
Carrot Cake
Before I get into the recipe, I should probably let you know that although I am in charge of the kitchen, all four of us brothers (and our dad) take turns making dinner. Also, it's worth mentioning that Leo in particular sometimes gets a bit distracted when it's his turn.
For example, there was the time when he was peeling and chopping carrots to throw into a vegetable-bean soup, but he was listening to the radio at the time so he ended up prepping way too many. So, of course, he came to me to ask what we could do with the extra.
Well, I took those extra carrots and thought about it, then decided the best idea was to make something sweet out of them… and that turned out to be carrot cake, of course. Now, most carrot cakes are made with shredded carrots, but because I had a bunch of chopped ones, I improvised… and it turned out pretty good, if I do say so myself.
Carrot Cake
- 1 1/2 cups flour
- 1/2 cup vegetable oil
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp cloves
- 1/2 tsp salt
- 1 cup cooked and mashed carrots
- 2 eggs
- 1/3 cup each raisins and chopped nuts (optional)
Preheat oven to 350°. Grease and flour a 9-inch round cake pan.
Combine all ingredients. Mix well. Pour into prepared pan. Bake at 350° for 40 minutes, or until a toothpick comes out clean.
Let cool. Frost with cream cheese icing.