Brazil

medium carrots

Sugar

Baking powder

Condensed milk

Chocolate powder

Granules

Carrot cake with chocolate icing

Em um liquidificador, bata as cenouras, os ovos e o óleo.

Despeje a mistura em um recipiente e misture o açúcar e a farinha de trigo peneirada com o fermento.

Coloque em uma fôrma retangular (20 x 30 cm) untada, e leve ao forno médio (180°C), preaquecido, por 40 minutos.

Enquanto isso, prepare a cobertura de brigadeiro.

In a blender, beat the carrots, eggs and oil.

Pour the mixture into a container and mix the sugar and the sifted wheat flour with the yeast.

Place in a greased rectangular pan (20 x 30 cm), and take it to the medium oven (180°C), preheated, for 40 minutes.

Meanwhile, prepare the brigadier topping.

Em uma panela coloque o Leite condensado , o Chocolate em Pó  e a manteiga e leve ao fogo baixo, mexendo sempre, até começar a desprender da panela.



In a pan, place the condensed milk, the Chocolate Powder and the butter and take it to the low fire, always stirring, until it starts to detach from the pan.



Despeje ainda quente sobre o bolo, distribua o chocolate granulado e deixe esfriar.

Pour still hot over the cake, distribute the chocolate sprinkles and let it cool.

Carrot cake with chocolate icing

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