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inverted carrot cake

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inverted carrot cake

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Tempo de preparo

30 min(s)


10 servings


  • 1 can of condensed milk | 1 can(s)
  • Cocoa Powder | 2 tablespoon
  • Eggs | 3 unit(s)
  • Soybean oil | 1/2 cup
  • Carrot | 3 unit(s)
  • Sugar | 2 cup
  • Wheat flour | 2 cup
  • Yeast | 1 teaspoon


  1. Mix condensed milk + cocoa powder, set aside (do not go to the fire) make the carrot cake dough by beating all the ingredients in the blender. Grease a shape. Well greased!! Put the mixture of condensed milk + cocoa powder (without baking) then throw the carrot cake dough on top. Put it in the oven. Let cool and unmold leaving the brigadier part up. Bake at 180 degrees until you test with a toothpick. This time varies from oven to oven.

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