Brazilian Carrot Cake
Active Time: 15 minutes
Total Time: 50 minutes
10 servings
- Twisted Loaf Mold or Mold of choice
- Medium Perforated Baking Sheet
- Mini Whisk
- Cake Server Knife
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Ingredients
Ingredients for Cake:
- 300 g 10.6 ounces peeled carrots, cut into chunks
- 3 large eggs
- 1 cup sugar
- 1 cup vegetable oil
- Pinch of salt
- 2 cups flour, sifted
- 1 tablespoon baking powder, sifted
Ingredients for Chocolate Glaze:
- 1/2 cup of melting chocolate
- 2 tablespoons of butter
- 1 cup confectioner’s sugar, sifted
- 1 tablespoon of hot water
Instructions
Instructions for Cake:
- Preheat oven to 350°F with a rack in the center. Place Twisted Loaf Mold onto Medium Perforated Baking Sheet and set aside.
- In the jar of a blender, combine the carrots, eggs, sugar, oil and salt. Blend until smooth. Pour the mixture into a large bowl and, using a hand whisk, gently stir the flour and baking powder, until no traces of flour remain.
- Pour the batter into mold and bake for about 50 minutes or until a toothpick inserted in the middle comes out clean.
- Remove cake from oven and let it cool for 10 minutes.
Instructions for Chocolate Glaze:
- Add melting chocolate and butter to a bowl and microwave in intervals of 30 seconds.
- Use Mini Whisk to combine ingredients in between intervals adding small amounts of confectioner’s sugar and water each time.
- Chocolate glaze will be done when achieve smooth running consistency.
- Pour over cake and garnish as desired.
Enjoy cooking from our bon COOK kitchen to yours!
