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Carrot cake with chocolate

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Carrot cake with chocolate


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Tempo de preparo

50 min(s)


12 servings

Gicelly Martins

  • Ingredients
  • Recipe
  • Carrot (medium)1 unit(s)
  • Eggs3 unit(s)
  • Oil1 cup
  • Sugar (1 and ½ )11/2 cup
  • Wheat flour2 cup
  • Baking powder1 tablespoon
  • Chopped semisweet chocolate1 cup
  • Box of Sour Cream1 unit(s)
  1. Whip the egg whites.
  2. In a blender, beat the chopped carrots, the yolks, the oil and the sugar.
  3. Sift the wheat (it makes all the difference for the cake to be fluffy) and gently mix it with the whipped cream until it's very homogeneous.
  4. Gently add the snow whites and the yeast.
  5. Bake in a preheated oven for 35 minutes, in a greased and infarinhada shape.
  6. Melt the chocolate in a bain-marie or in the microwave and add the cream. If you want the syrup to be more liquid, reduce the amount of chocolate and increase the cream. Stir well and pour over the already baked cake.

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