Carrot cake with chocolate icing

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By

@andressaalcantara

View in original language

(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

1. Blend the chopped carrots, oil and eggs in a blender for 5 minutes.
2. In a bowl, sift the sugar, salt, and flour.
3. Add the blender mixture to the sifted ingredients and mix well until you get a homogeneous mass, finally add the yeast.
4. 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.
5. 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.
6. Wait for it to cool, unmold the cake and put the frosting.

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