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Carrot cake with chocolate icing

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Carrot cake with chocolate icing


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Tempo de preparo

1 hour(s)


12 servings

Renata Andrade

  • Ingredients
  • Recipe
  • Wheat flour3 cup
  • Sugar2 cup
  • Butter1/2 cup
  • Coconut Oil1/2 cup
  • Carrot3 unit(s)
  • Eggs4 unit(s)
  • Baking powder1 tablespoon
  • Salt1 coffee spoon
  • Milk150 ml
  • Condensed milk250 g
  • Cocoa powder2 tablespoon
  • Butter1 tablespoon
  1. Peel and cut the carrots. Place the chopped carrots, sugar, salt, butter and melted coconut fat, eggs, and beat until the carrots are completely broken up in the blender cup. Sift the wheat flour and pour the blender mixture little by little, mixing with the aid of a fouet. Finally, mix the yeast, pour it into a greased shape or tray and bake in a preheated oven at 180 degrees Celsius for approximately 45.
  2. While the cake bakes, prepare a soft brigadeiro, mixing all the ingredients and taking it to medium heat and stirring constantly until the brigadeiro reaches the point of thick syrup.
  3. After the cake is baked, pour the brigadeiro and then just enjoy this delicious cupcake.

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