Brazilian Carrot Cake Recipe
Healthy fruits and vegetables are the main source of vitamins and minerals for a healthy life. In addition to being irreplaceable for this purpose, they are also great for many kinds of recipes around the world.
Check this Brazilian carrot cake: a tender fluffy cake with a natural sweetness from pureed carrots, topped with chocolate frosting, way different from the American one and totally it's worth a try!
2 medium sliced carrots
3 large eggs
¾ cup of oil
1 ½ cup white sugar
2 cups all-purpose flour
1 tablespoon baking powder
Preheat oven to 350 degrees. Spray a 9x13 pan with non-stick spray OR butter and flour on a bundt pan.
Place carrots, eggs, and oil in blender and blend until smooth (about 2 minutes).
In a bowl, sift flour and sugar then add mix from the blender and gently stir with rubber spatula and blend until evenly distributed, lastly add baking powder and stir again until evenly distributed.
Pour batter in prepared pan and bake for about 30-40 minutes (depending on your pan, keep an eye on it) and remove from oven with a skewer comes out with just a few moist crumbs attached.
Chocolate Icing (Brigadeiro) Ingredients:
1 can sweetened condensed milk (14-ounce)
1/4 cup baking cocoa powder
2 tablespoon unsalted butter
Cook in a medium non-stick saucepan over medium-low to medium heat, melt butter and add condensed milk and cocoa powder, stirring constantly until the mixture thickens and starts to peel away or show the bottom of the pan, add 4oz of milk and stir to soften until it gets a creamy liquid. Take out of the stove and pour it over the cake and decorate with chocolate sprinkles on top.
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