A traditional favorite in my family, Brazilian carrot cake is very different from the American version. The popular cake is topped with homemade chocolate frosting, and perfect to serve with a glass of milk or tea.
Ingredients
- carrots, peeled and: 3 piece (sliced)
- eggs: 4 piece
- cooking oil: 1 cup
- white sugar: 2 cups
- all-purpose flour: 2 cups
- baking powder: 1 Tbsp
- butter or margarine: 2 Tbsp
- white sugar: 1 cup
- instant hot chocolate mix: 1 cup
- milk: 0.75 cup
Metric Conversion
Stages of cooking
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Preheat oven to 350 degrees F (175 degrees C). Lightly grease 9x13 baking dish.
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Place the carrots, eggs, and oil in a blender or bowl of a food processor. Process until carrots are finely chopped. Pour the carrot mixture into a mixing bowl. Stir in 2 cups sugar until well blended. Stir in the flour and baking powder; mix until well blended. Pour the batter into the prepared baking dish.
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Bake in preheated oven until top springs back when lightly touched, about 40 minutes.
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Meanwhile, make the icing by placing the butter, 1 cup sugar, instant hot chocolate drink mix, and milk in a pan. While stirring, heat to almost boiling over medium-high heat until mixture thickens. When the cake is done, remove from the oven and immediately spread the icing evenly over the top.
