Carrot cake with chocolate icing
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(Português)
1 hour(s)
12 servings
Ingredients
- Medium Carrot | 3 unit(s)
- Eggs | 3 unit(s)
- Sugar | 1 cup
- Wheat flour | 3 cup
- Oil | 1 cup
- Yeast | 1 tablespoon
- Salt | 1 coffee spoon
- Condensed milk | 1 can(s)
- Chocolate | 4 tablespoon
- Butter | 1 dessert spoon
- Sour cream | 1 can(s)
Recipe
- Blend the chopped carrots, oil and eggs in a blender for 5 minutes.
- In a bowl, sift the sugar, salt, and flour.
- Add the blender mixture to the sifted ingredients and mix well until you get a homogeneous mass, finally add the yeast.
- Put the dough in a greased shape with butter and flour, in the oven preheated to 180° degrees, do not open the oven before 30 minutes. After that, stick a toothpick or throat until it comes out clean.
- While the cake bakes, make the brigadeiro, mix all the ingredients of the filling: condensed milk, cream, chocolate and butter in a deep pan over low heat until it is consistent but not to the point of rolling a couple of points beforehand.
- Wait for it to cool, unmold the cake and put the frosting.
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