Easy Brazilian Recipes
1.5 cups Carrots, peeled and diced 3 Large eggs 1.5 cup Granulated White sugar 1 cup Vegetable oil 1 teaspoon Vanilla extract 2 cups All purpose Flour, sifted 1 tablespoon Baking powder, sifted ½ teaspoon Salt Kosher
2 tablespoons Butter, salted ½ cup Milk I used 1% ¾ cup Unsweetened Cocoa powder ¼ cup Granulated White Sugar
Preheat the oven to 350 F degrees. Butter and flour your baking pan(s) and set aside. In a large bowl, sift the flour, baking powder and salt. Set aside.
Into a blender, add the diced carrots, oil, eggs, sugar, and vanilla extract. Blend until smooth, with no pieces of carrot remaining.
Whisk the liquid mixture from the blender into the dry ingredients in the large bowl. Continue mix until everything is blended evenly. Pour the carrot cake batter into your buttered and floured pan(s).
Place on the center rack in the preheated oven and bake for 35-40 minutes or until a toothpick inserted into the middle of the cake comes out clean.
Add the butter to preheated pot and melt. Then add the sugar, cocoa powder, and milk. Whisk until melted and smooth. Bring to a simmer and cook for 4-5 minutes until thick. Remove from the heat and let rest for 3-4 minutes.
Pour the chocolate sauce over the cake and then spread to cover.