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Carrot cake with chocolate icing

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Carrot cake with chocolate icing

🇧🇷Brazil

View in original language

(Português)

Tempo de preparo

50 min(s)

Porções

12 servings

SUÉLEN DIAS

@sueh
  • Ingredients
  • Recipe
  • Eggs4 unit(s)
  • Carrots180 g
  • Refined sugar200 g
  • Oil160 g
  • Milk100 ml
  • Wheat flour200 g
  • Corn starch40 g
  • Chemical Baking Powder15 g
  • Condensed milk1 can(s)
  • Cocoa Powder or Chocolate Powder15 g
  • Sour cream50 g
  • unsalted butter15 g
  1. Beat the eggs, carrot, sugar, oil and 50ml of milk in a blender for 3 minutes.
  2. In a bowl, sift the flour and add the starch and yeast.
  3. Then add the contents of the blender, and mix gently with fouet until the mixture is uniform.
  4. Pour the dough into a round 24-hole rimmed baking dish.
  5. Bake in a preheated oven at 180°C for approximately 35 minutes. To check if the dough is ready, repeat a toothpick. If it comes out clean, the dough is ready.
  6. To prepare the topping, take a pan, and place the condensed milk, the remaining 50ml of milk, cream, butter and the sifted cocoa (sifting prevents the topping from getting lumps).
  7. Mix well, and bring to a boil over high heat.
  8. When it boils, lower the heat, and stir constantly until it thickens.
  9. Unmold the dough, and wait for the syrup to cool before pouring it on the cake. This wait makes the syrup brighter.

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