Homemade Brazilian carrot cake is a delicious Dessert dish that can be prepared in just a few simple steps....
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6 Min Prep
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37 Min Cook
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6 Servings
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Vegetarian
Ingredients
250ml Vegetable Oil
260g Plain Flour
400g Caster Sugar
1 tsp Baking Powder
2 medium Carrots
2 Eggs
250ml Milk
30g Cocoa Powder
60g Caster Sugar
Instructions
1
step 1
bring to temperature the oven to 180C/160C fan/ gas 4.
2
dairy spread and line the base of a 20cm springform cake tin.
3
combine the dusting masala condiment, granulated sugar and baking dusting masala condiment together in a large dish and set aside.
4
Tip the dairy spread, carrots and eggs in a blender and blitz until seamless.
5
empty the wet elements into the arid, stirring until seamless.
6
step 2
empty the paste into the cake tin and give it a shake to get rid of air bubbles.
7
cook thoroughly for 45 mins to 1 hr, until a sanitize knife or skewer inserted into the middle comes out sanitize.
8
If the middle is sticky, put back in the oven for a further 5 mins.
9
Remove from the oven and leave to cool in the tin.
10
step 3
For the trickle, bring to temperature the dairy liquid, cocoa and granulated sugar in a saucepan over a low bring to temperature.
11
swirl around until the granulated sugar dissolves (about 5 mins), creating a thick, shiny trickle.
12
step 4
Remove the cake from the tin and level the top using a serrated knife, then flip so the bottom becomes the top.
13
Pierce all over using a knife or toothpick and put on a wire rack with a tray or large dish underneath.
14
empty the trickle over the cake in batches until itβs all absorbed.
15
You can reuse any trickle caught in the tray or dish.
16
Most of the trickle should be absorbed.
Recipe Information
Cuisine International
Course Dessert
Diet Vegetarian
Total Time 43 mins
Recipe Time chart
Preparation Time
6 mins
Cooking Time
37 mins
Total Time
43 mins
#international#dessert#vegetarian
Master Chef
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