Brazilian Carrot Cake
Ingredients:
- 300 grams carrots, peeled and roughly chopped (~ 2 cups)
- 3 eggs
- 1 3/4 cups sugar
- 1/2 cup butter, room temperature
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 teaspoon salt
- 2 cups all-purpose flour
- 1 tablespoon baking powder
For the Topping:
- 3 oz bittersweet chocolate, chopped
- 1 (14 oz) can sweetened condensed milk
- 2 tablespoons butter
- 1/3 cup heavy cream
Preparation:
- Preheat and Prepare the Pan:
- Preheat your oven to 350°F and thoroughly grease a 10-inch bundt pan. Set aside.
- Make the Carrot Mixture:
- In a blender or food processor, combine the chopped carrots, eggs, sugar, butter, oil, vanilla extract, and salt. Blend until the mixture is fully pureed and smooth.
- Mix the Batter:
- Transfer the pureed carrot mixture to a large mixing bowl.
- Add the flour and baking powder, gently mixing until just combined.
- Bake the Cake:
- Pour the batter into the prepared bundt pan.
- Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for about 12 minutes, then invert it onto a serving plate and let it continue to cool while you prepare the topping.
- Prepare the Topping:
- In a small saucepan, combine the chopped chocolate, sweetened condensed milk, and butter.
- Cook over medium heat, whisking constantly for 8-10 minutes, until the mixture thickens.
- Once thickened, stir in the heavy cream until fully incorporated.
- Finish the Cake:
- Pour the warm chocolate topping over the cooled cake.
- Allow the cake to set for at least 10 minutes before serving.
Enjoy your rich and moist Brazilian Carrot Cake!