Brazil

Wheat flour

Sugar

Butter

Coconut Oil

Carrot

Eggs

Baking powder

Salt

Milk

Condensed milk

Cocoa powder

Carrot cake with chocolate icing

Descasque e corte as cenouras. Coloque no copo de liquidificador as cenouras picadas, o açúcar, o sal, a manteiga e gordura de coco derretidos, os ovos e bata até que as cenouras estejam completamente desmanchadas.  Peneire a farinha de trigo e despeje a mistura do liquidificador aos poucos, mistuando com auxílio de um fouet. Por último misture o fermento, despeje em forma ou tabuleiro untado e leve para assar em forno preaquecido à 180graus Celsius por aproximadamente 45.

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.

Enquanto o bolo assa, prepare um brigadeiro mole, mistuando todos os ingredientes e levando ao fogo médio e mexendo sem parar até que o brigadeiro atinga o ponto de calda grossa. 

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.

Depois que o bolo estiver assado, despeje o brigadeiro e depois é só se deliciar com esse bolinho pra lá de gostoso. 

After the cake is baked, pour the brigadeiro and then just enjoy this delicious cupcake.

Carrot cake with chocolate icing

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