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Carrot cake with chocolate icing
🇧🇷Brazil
•View in original language
(Português)
50 min(s)
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
- Beat the eggs, carrot, sugar, oil and 50ml of milk in a blender for 3 minutes.
- In a bowl, sift the flour and add the starch and yeast.
- Then add the contents of the blender, and mix gently with fouet until the mixture is uniform.
- Pour the dough into a round 24-hole rimmed baking dish.
- 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.
- 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).
- Mix well, and bring to a boil over high heat.
- When it boils, lower the heat, and stir constantly until it thickens.
- 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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