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Carrot cake with chocolate icing
🇧🇷Brazil
•View in original language
(Português)
2 hour(s)
15 servings
Daiany Rodrigues
@comidasdiaadiaday- Ingredients
- Recipe
- Eggs4 unit(s)
- Soybean oil1 cup
- Chemical Yeast1 tablespoon
- Carrots400 g
- Crystal sugar2 cup
- Wheat flour3 cup
- Vanilla essence to taste
- Condensed milk1 unit(s)
- Sour cream1 unit(s)
- Cocoa powder5 tablespoon
- Chocolate sprinkles to taste
- Butter1 tablespoon
- Place the chopped carrot, eggs, soy oil, vanilla essence and sugar in a blender and blend until smooth.
- In a large bowl, add the flour and yeast. Pour the blender mixture into the bowl with the flour.
- Mix well with the help of a whisk until you get a very smooth and beautiful dough.
- Grease a shape with a hole in the middle only with oil and pour the mixture
- Bake on low heat at 190 degrees for 50 minutes or until golden. When the cake bakes, turn off the oven and let the cake cool inside. This makes it easier to unmold.
- For the topping, add the condensed milk, cream, butter and cocoa powder in a thick pan, place on low heat and keep stirring until the mixture wants to come off the pan.
- Unmold the cake on a platter and cover with the frosting and then add the chocolate sprinkles.
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