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Carrot cake with chocolate icing
🇧🇷Brazil
•View in original language
(Português)
90 min(s)
15 servings
CAROLINA RODFER
@umlarcomvida- Ingredients
- Recipe
- Carrots, finely chopped or grated220 g
- Medium eggs3 unit(s)
- Oil1 cup
- Sugar2 cup
- Wheat flour2 cup
- Organic Yeast1 tablespoon
- Condensed milk1 can(s)
- Cocoa 50%2 tablespoon
- Sour cream100 g
- Unsalted Butter or Margarine2 dessert spoon
- Place the chopped or grated carrots in a blender, along with the eggs, sugar and oil. Whisk everything together until you form a smooth and homogeneous mixture. Then transfer this mixture to a platter, then add the sifted flour over this smooth mixture and stir gently, until everything comes together and forms a beautiful dough without any clumps. Then add the yeast and stir gently until everything comes together. Bake in a greased shape. Preheat the oven for about 10 minutes at 180°C. Bake your cake at 180°C, so that it bakes completely. The time varies, more or less 40 minutes, it goes from oven to oven, so do the following tests, 30 minutes passed, the house started smells of baked cake, now check if it's good, do the test of sticking the toothpick in the center of the cake, if it comes out clean and dry, your cake is baked. Do not open the oven in the first 30 minutes of baking your cake, this would cause it to wilt, as a cold draft enters and it would make it unable to reach the proper structure of it. Bake the cake, remove from the oven and place on the stove rack so that it cools without contacting anything underneath, so it won't sweat or wilt. Unmold it only after 25 minutes or until it is completely warm to cold.
- For the topping, mix the cocoa and butter in a pan with a thick bottom and bring to the boil, as soon as this mixture starts to thicken, add the condensed milk and let the brigadeiro syrup reach, this takes about two minutes, it is very quickly, then turn off the heat and add to 100 grams (half a box) of cream and mix well for another two minutes. This will make your coverage look shiny, smooth and full-bodied. While still hot, pour over the cake. If you are going to unmold your cake, first unmold it and then pour the icing.
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