This recipe is mine. I grew up eating this cake and all its versions and variations (including making it with different flavours, like orange, or beetroot) so this one is an adjustment / variation / mix etc.
3 medium to large carrots, peeled and chopped
1 + a bit cup of sugar
1 1/2 cup of flour
3/4 cup oil
1 level tbsp baking powder (even a tad lass)
1 pinch of salt
(Or for a larger version)
2 cups of sugar
2 cups of flour
1 tbsp baking powder
1 pinch of salt
6 tbsp sugar (8 for the large version)
6 tbsp cocoa or milo (8 for large version)
3 tbsp butter (4)
2 tbsp (or more) milk
Other ideas of frosting
Coconut milk or cream and chocolate
Condensed milk and cocoa (Brigadeiro)
In a blender, add carrot and oil and mix well until it becomes an orange paste. Add sugar, eggs, salt e mix it again until it becomes well mixed (but don't overdo it because of the eggs).
Add the mixture to a large bowl and add the flour bit by bit, incorporating well. Add baking powder and gently mix it.
Add it to prepared cake tin and bake it at 180º until a skewer is dry when testing the cake.
Frosting Tradicional -
Mix all ingredient in a sauce pan in medium heat. When comes to boil, live for another 30 to 60 seconds, until it thickens a bit.
Pour on the cake, while still both are hot. You can also pinch the cake so the frosting gets a bit inside.
Add choc chip or melting chocolate to the batter before baking
I have made this cake with beetroot (which is amazing) and even strawberries.
You just need to adjust the flour if the fruit is too liquid.
Buen Dia & Welcome
Welcome to my Blog which now is mainly a digitalised cooking book (read about this blog).
I'm a mum of 2 beautiful kids, a wife, a digital pioneer, cook enthusiast, amateur photographer, internet lover and more.
I just want to give back the digital community, so that's how this blog started.
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