Unusual carrot cake – simple and delicious! The Brazilian carrot cake is beautiful, fluffy and bright orange. The cake is very simple to make; it is basically just blending the ingredients and mixing them with flour. Coated with a thin layer of chocolate icing… What’s not to like? 😉
Ingredients for the Brazilian carrot cake:
- 250 ml rapeseed or sunflower oil
- 220 g caster sugar
- 4 large eggs
- 3 medium-sized carrots, a total of approx. 330 – 350 g
- 300 g plain flour
- 2 tsp baking powder
All ingredients should be at room temperature. Peel the carrots and cut them into slices.
Pour oil into a bowl, add sugar, eggs, chopped carrots, and blitz with a blender until smooth. Sift plain flour and baking powder directly into the mixture and mix with a whisk only to combine the ingredients, not longer.
Line the bottom of a 25 cm diameter tin with baking paper. Pour the batter into the tin.
Brazilian carrot cake bake at 170°C for about 40 minutes or until a stick inserted into the cake comes out dry. Take it out of the oven and cool. After the cake has cooled down, pour over a chocolate icing.
Ingredients for the chocolate icing:
- 200 ml milk
- 15 g butter
- 30 g honey or golden syrup
- 100 g dark chocolate, chopped
For the chocolate icing, heat the milk, butter, honey and chocolate in a saucepan over low heat. Stir until the ingredients dissolve (about 5 mins), creating a shiny icing.
Enjoy!
The source of the the recipe – allrecipes.com.au, with my modifications.
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