Carrot Cake

The smell of carrot cake coming out of the oven brings joy to the house, the feeling of home. In this recipe, the dough is fluffy and rises beautifully. The balanced flavor, just the right amount of sweetness. On top, a creamy chocolate sauce. You can now have a cup of coffee!

Dough ingredients

• 3 medium carrots (about 360 grams)
• 4 eggs
• 1 cup corn oil (240 ml)
• 1 and 1/2 cups of sugar (300 grams)
• 2 cups of wheat flour (280 grams)
• 1 tablespoon of chemical baking powder (cake yeast) (14 grams)
• 1 pinch of salt (1/4 teaspoon)
• Butter and wheat flour for greasing

Syrup ingredients

• 1 box of condensed milk (395 grams)
• 1 tablespoon unsalted butter (14 grams)
• 4 tablespoons of chocolate powder (or 7 tablespoons of chocolate milk)
• 1/2 box of cream (100 grams)
• Chocolate sprinkles to decorate

Dough preparation method

1. Clean, peel and cut the carrots into slices. It is possible to replace corn oil with sunflower or soybean oil (prefer oils with a more neutral flavor). Crack the eggs into a separate container to see if they are all good. Place the oven to preheat to 180 ºC.
2. In a container, sift the flour (to make your cake lighter and free of lumps). Add the salt and yeast. Mix well. Set aside;
3. In a blender, place the carrots, oil, eggs and sugar. Beat for about 5 minutes, or until the mixture is very homogeneous. Pour into a large container;
4. Gradually add the dry ingredient mixture. With the help of a whisk (cake beater), stir the dough carefully, just to combine well. Do not beat the cake with quick movements, as this activates the wheat gluten and the dough becomes solid;
5. Once you obtain a homogeneous dough, pour it into a medium round pan (22 cm in diameter), greased and floured. Bake in the preheated oven at 180 ºC for around 45 to 50 minutes – when you insert a fork and it comes out clean, the cake is baked.

How to prepare the cover and finish

1. While the carrot cake cools a little, you prepare the chocolate syrup;
2. In a pan, place the condensed milk, butter and chocolate. With a spatula, mix well until smooth;
3. Place over medium heat and stir constantly until it reaches the brigadeiro point (when it starts to come away from the bottom of the pan). Turn off the heat, pour in the cream and mix to combine;
4. When the cake is warm, unmold it and pour the icing on top;
5. Decorate with chocolate sprinkles. Can serve hot or cold.