Brazilian Carrot Cake Recipe
Carrot cupcakes are good all year round, but right now carrots are the sweetest and juiciest, so I suggest that you do not delay the preparation of this wonderful dessert for a minute! The cake turns out very tasty-moist (but not wet!), soft, tender, moderately sweet… This is the most that neither is a Brazilian recipe, moreover, it is already a classic of modern Brazilian baking. The dough for it is prepared in a very ordinary blender, which is very convenient. As the Brazilians say- ” Misturou, está pronto!” (“mixed and done!”). And Bolo de cenoura is unthinkable without chocolate icing, so do not exclude it, especially since it differs from the usual options.
Servings
6
Cook Time
90minutes
Servings
6
Cook Time
90minutes
Ingredients
Cake:
Glaze:
Instructions
  1. Peel the carrots and cut them into pieces. I weighed the already peeled carrots.
  2. In the bowl of a blender or food processor, put the ingredients in the following order: eggs, sugar, butter, carrots.
  3. Turn on and beat everything on high speed until smooth.
  4. Mix flour with baking powder and salt. Add the flour mixture to the bowl of the food processor and beat again. Put the finished dough in a greased form (the diameter of the form is 22-24 cm).
  5. Put the form in the oven, preheated to 180 °C, and bake for 45-50 minutes, until dry toothpick.
  6. Allow the cupcake to cool slightly, then carefully remove it from the mold, transfer to the grill and cool completely.
  7. Prepare the glaze: pour cornstarch into a small ladle, pour in half a Cup of milk and mix thoroughly. Then add the remaining ingredients, mix and put the ladle on a small fire.
  8. Constantly stirring, bring the glaze to the desired density.
  9. Remove from heat.
  10. Pour the icing on the cake. I made random swabs on it with a silicone spatula.
  11. Enjoy your tea!
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