Brazilian recipe for carrot cake. The chocolate sauce will harden and form a shell as it cools.
Ingredients
- white sugar: 2 cups
- eggs: 3 piece
- vegetable oil: 0.5 cup
- carrots, quartered: 3 piece
- all-purpose flour: 2 cups
- baking powder: 1 Tbsp
- white sugar: 0.5 cup
- cocoa powder: 0.5 cup
- milk: 6 Tbsp
- unsalted butter: 2 Tbsp
Metric Conversion
Stages of cooking
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Preheat oven to 350 degrees F (175 degrees C). Grease a 10-inch cake pan and dust with flour.
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Combine 2 cups sugar, eggs, vegetable oil, and carrots in a blender; blend until very smooth, about 5 minutes.
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Pour carrot mixture into a bowl; add flour and baking powder. Mix well to combine. Pour into the prepared cake pan.
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Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes. Cool in the pan for 5 minutes. Invert onto a wire rack to cool.
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Combine 1/2 cup sugar, cocoa powder, milk, and butter in a small saucepan over low heat. Cook, stirring constantly, until sauce begins to bubble and thicken, 3 to 4 minutes. Remove from heat and quickly spread over cake.
