For some reason, autumn always sparks a desire to bake. The soft sunlight and the scent of hay seem to be carried by the gentle breeze from the freshly harvested fields outside the city. The rich orange color is the hue of autumn, and just looking at it puts you in a good mood. Why not make something orange? Just returned from a trip, the fridge is empty, but there are still eggs and carrots. Let's bake a carrot cake! Slowly and patiently grate a few bright and cheerful carrots. While your hands are busy, your mind drifts to the sheets, pillows, and blankets you aired out in the cool morning sun, ready to envelop you in the fresh scent of sunshine tonight. Tomorrow morning, waiting on the table will be a richly flavored, fragrant carrot cake. Autumn is truly wonderful...

Tips

[Italian Mom's Little Reminder]
1. Don't skip the first step: Grated carrots release a lot of water, so be sure to squeeze out the excess moisture before using. If you skip this step, the cake batter will be too wet, resulting in a soggy cake that affects the texture.
2. If you can't find hazelnuts, walnuts or blanched almonds can be used as substitutes.
3. To check if the cake is done, insert a toothpick into the thickest part of the cake. If it comes out clean, it's done. If the toothpick comes out wet, bake at 320°F (160°C) for another 8 to 10 minutes. Every oven varies slightly, so adjust as needed!

Post-Cooking Thoughts

There are many versions of carrot cake recipes. My 'indulgent version' uses hazelnuts and cinnamon: the hazelnuts add a crunchy texture and a rich, satisfying flavor; the cinnamon subtly teases the taste buds with its understated yet captivating aroma. Cornstarch is used to enhance the cake's delicacy. Some people like the simplicity of carrot cake, but as a gourmand, I crave a hint of lightness and refinement within the simplicity of the flour.