This Brazilian carrot cake, Bolo de Cenoura, has little to do with the traditional carrot cake we know internationally. This vibrant orange colored carrot cake gets its color completely naturally from blended carrots.
That's right: raw carrots are pureed in a blended with eggs and oil, and then mixed with sugar, flour, and baking powder. Five ingredients at their best. Topped with a syrupy chocolate frosting, and the best has been bested.
1 cup oil
1 cup sugar
1 cup flour
1 tsp baking powder
For the chocolate frosting:
3/4 cup powdered sugar
1/4 cup cocoa
4 tsp oil
1/4 cup water
Peel the carrots and chop roughly.
In a blender, put the oil, eggs, and carrot chunks; blend to a smooth puree.
Lightly whisk the sugar, flour, and baking powder in a bowl.
Thoroughly whisk in the carrot puree.
Pour the batter in a buttered and floured round 9 inch baking dish.
Bake in a preheated 350F oven for 40 minutes.
To make the chocolate syrup frosting, mix all the ingredients in a small pot and boil for 2 minutes.
Pout the frosting while still hot over the cooled cake.
Can be served immediately.
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