Brazilian carrot cake is different from the American way of making carrot cake. It is essentially the true essence of carrot cake without any of the added ingredients that the American version throws in (it has no nuts, pineapple, raisins, etc.) and the topping for this cake is a chocolate glaze as opposed to the American version with a cream cheese frosting. You can enjoy this cake with a cup of coffee or tea on the side as its the perfect accompaniment.
Ingredients (for the cake):
-2 cups flour, sifted (256g)
-1 tblspn baking powder
-1/4 tspn salt
-300g peeled carrots
-3 large eggs
-1 3/4 cups sugar (350g)
-1 cup vegetable oil (250ml)
Ingredients (for the Frosting):
-1 cup milk
-3.5 ounces chocolate (1 regular sized bar)
-2 tblspn honey (42g)
-1 tblspn butter
1.) Preheat oven to 350 degrees.
2.) Mix flour, baking powder and salt in a bowl.
3.) In a separate bowl, mix the other cake ingredients together (carrots, eggs, sugar and oil.) Put this in a food processor until well blended. You should blend it for about 2-3 minutes minimum. (You will see really tiny chunks of the carrots and thats ok.!)
This is how this step ends up looking:
4.) Now we can mix wet and dry ingredients together. Pour into a greased pan. Bake 40-50 min at 350 degrees (total time depends on the tray you’re using but general rule of thumb is a bundt is 45 minutes for me.)
5.) Combine all frosting ingredients together in a sauce pan and bring to a boil. Once it comes to a boil, lower the heat to the lowest setting and allow the sauce to simmer for about 10 minutes. Turn off the heat once it becomes a smooth, silky texture.
NOTE: Allow the cake to cool before pouring on the chocolate frosting (about 1 hour minimum!)