Brazil

3 medium carrots (250g) 4 eggs ½ cup (tea) of oil 2 and ½ cups (tea) of wheat flour 2 cups (tea) of sugar 1 tablespoon of baking powder

Carrot cake with chocolate icing

Em um liquidificador, bata as cenouras, os ovos e o óleo.

Despeje a mistura em um recipiente e misture o açúcar e a farinha de trigo peneirada com o fermento.

Coloque em uma fôrma retangular (20 x 30 cm) untada, e leve ao forno médio (180°C), preaquecido, por 40 minutos.

Enquanto isso, prepare a cobertura de brigadeiro.

In a blender, beat the carrots, eggs and oil.

Pour the mixture into a container and mix the sugar and the sifted wheat flour with the yeast.

Place in a greased rectangular pan (20 x 30 cm), and take it to the medium oven (180°C), preheated, for 40 minutes.

Meanwhile, prepare the brigadier topping.

Carrot cake with chocolate icing

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