CARROT CAKE WITH CHOCOLATE FROSTING

Wanna try an traditional carrot cake from Brazil? Try this recipe! The cake is really fluffy, moist, yummy!

3 large eggs
250g raw carrot cut into pieces
100ml canola oil
300g de sugar
1/4 tsp salt
260g flour
1 tbsp baking powder


Chocolate Topping
200g sugar
1/4 tsp salt
4 tbsp cocoa powder
1 tbsp cornstarch
250ml milk


Directions


1. Preheat the oven to 350˚F. Grease and flour a 3,5 liters pan.


2. In the blender, liquefy the eggs, carrot and oil until the mixture is smooth.


3. In a bowl, mix sugar, salt, flour and baking powder. Make a depression in the center and pour the liquefied mixture. Gently fold with a spatula just until incorporated. Place the batter into the prepared pan and bake for 45 minutes or until a toothpick is inserted comes out clean.


Chocolate Topping


4. In a saucepan, stir well the sugar, salt, cocoa powder and cornstarch. Add milk and let to low heat always stirring until is thick and shiny. Pour this sauce over the cool or warm cake.


Tips: If you want a thinner chocolate sauce as the pictures topping, heat 6 tbsp milk, 4 tbsp sugar and 1 tbsp cocoa powder. Let boil and pour over the cake perforated with a knife to absorb the sauce.

Recipe adapted from Mauro Rabelo.