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Carrot cake


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Tempo de preparo

70 min(s)


20 servings

Larissa Magnani

  • Ingredients
  • Recipe
  • medium carrots3 unit(s)
  • Eggs4 unit(s)
  • Oil (cup of tea)1/5 cup
  • Wheat Flour (cup of tea)3 cup
  • Sugar (cup of tea)2 cup
  • Baking powder1 tablespoon
  • Topping condensed milk1 can(s)
  • unsalted butter1 tablespoon
  • Chocolate powder 70%1/5 cup
  • Chocolate sprinkles (or preferred)1/5 cup
  1. In a blender, beat the carrots, eggs and oil.
  2. Pour the mixture into a container and mix the sugar and the sifted wheat flour with the yeast.
  3. Place in a greased rectangular pan (20 x 30 cm), and take it to the medium oven (180°C), preheated, for 40 minutes.
  4. Meanwhile, prepare the brigadier topping.
  5. In a pan, place the condensed milk, the Chocolate Powder and the butter and take it to the low fire, always stirring, until it starts to detach from the pan.
  6. I make small holes in the cake with the help of a fork and pour the syrup over the cake while still hot and distribute the chocolate sprinkles and let it cool.

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