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Carrot cake


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Tempo de preparo

60 min(s)


12 servings

Bruna jennrich

  • Ingredients
  • Recipe
  • medium carrots3 unit(s)
  • Eggs3 unit(s)
  • oil1/2 cup
  • Wheat flour2 cup
  • Sugar1 cup
  • Chemical Yeast1 tablespoon
  • Condensed milk1 can(s)
  • Box of Sour Cream1/2 unit(s)
  • Chocolate powder2 tablespoon
  • Butter/Margarine1 dessert spoon
  1. Pasta: Add the cubed or grated carrot, the oil, the eggs and the sugar to the blender, beat until you get a smooth cream and there is no piece of the carrot. Mix the cream in the wheat flour (sifted) and finally the yeast. Bake in a greased and floured roast and preheated oven to 180 degrees for 45 min or until the toothpick test comes out clean. Aah is golden : Do not open the oven in the pilgrims 30 min
  2. Syrup: Put the butter, the cream, the condensed milk and the chocolate powder in a pan over medium heat, mix until it becomes a soft brigadeiro point or to your liking. Unmold the cake and cover with the syrup.

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