Name: Carrot Cake with Vegan Brigadeiro
Prep time: 40 min
Total time: 40 min
Yield: 12 Porções
Ingredients: 300 g Carrot; 300 g Wheat flour; 180 g Sunflower oil; 300 g Demerara sugar; 15 g Apple Cider Vinegar; 10 g Baking powder; 150 g Cashew Nuts; 250 g Demerara sugar; 120 g Cocoa powder; 200 g Water

Brazil

Carrot

Wheat flour

Sunflower oil

Demerara sugar

Apple Cider Vinegar

Baking powder

Cashew Nuts

Cocoa powder

Water

Carrot Cake with Vegan Brigadeiro

Para o bolo é só bater a cenoura, o óleo de girassol, o vinagre e 300g de açúcar no liquidificador. 

For the cake, just beat the carrot, sunflower oil, vinegar and 300g of sugar in a blender.

Em um tigela peneire a farinha de trigo e o fermento. Adicione o creme com a cenoura e misture bem.
Dívida a massa em duas formas de 20cm e coloque para assar no forno pré-aquecido, por cerca de 40 minutos. 

In a bowl, sift the flour and yeast. Add the cream with the carrot and mix well.
Divide the dough into two 20cm molds and place in the preheated oven for about 40 minutes.

Para o brigadeiro, bata no liquidificador o restante do açúcar a castanha, a água e o cacau. Leve ao fogo por 30 minutos. 

For the brigadeiro, beat in the blender the rest of the sugar, the chestnut, the water and the cocoa. Bring to a boil for 30 minutes.

Carrot Cake with Vegan Brigadeiro

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