When I mentioned my american carrot cake to my brazilian friend, she immediately shot it down, saying how there is no such thing as a carrot cake outside of the brazilian version. So, of course I had to make this and see how good it could possibly be. The verdict? Its good, really good. It's 'great for what it is', which is a simple, delectable cake. But is it better than the american version? Nope. It can't be. The american version has many more layers of flavors and textures and is just a class above this cake. That being said, this is easier to make and still delicious which is why I plan on making this for my work thanksgiving lunch.
ingredients:
serves around 10-12 people
cake:
1. 3 large carrots - 6 oz total after peeling and cutting off ends
2. 4 large eggs
3. 1 cup vegetable oil
4. 14 oz granulated sugar
5. 10.5 oz all purpose flour
6. 1 TBSP baking powder
7. 1/2 tsp salt
chocolate glaze:
8. 1 cup milk
9. 4 oz good quality bitter sweet chocolate
10. 1 TBSP butter
11. 2 TBSP honey
12. 1/8 tsp salt
13. 8 x 13 baking dish
14. Blender
recipe:
1. Lightly butter or oil bottom and sides of baking dish.
2. Lightly flour bottom and sides of baking dish.
3. Adjust oven to middle rack and heat oven to 350 Fahrenheit
4. Chop peeled carrots into 1/2" chunks and add to blender.
5. Add oil, eggs, sugar, salt, and blend until smooth puree.
6. Pour puree into a large bowl.
7. Sift flour and baking powder on top of the puree.
8. Gently mix until JUST COMBINED. A few spots of undissolved flour may remain.
9. Pour into baking dish and then bang on counter a few times to pop any air bubbles.
10. Make sure batter is even, then bake on middle rack for 30-40 min, until top is golden brown and toothpick inserted comes out clean.
11. Combine milk, chocolate, butter, honey, and salt into a small sauce pan.
12. Heat on high until boiling, then reduce heat to medium.
13. STIRRING CONSTANTLY, reduce for 5-10 min until it is syrupy.
14. Pour over top of cake then serve.
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