Brazilian carrot cake

Name: Brazilian carrot cake
Yield: 4 servings
Ingredients: 250ml Vegetable Oil; 260g Plain Flour; 400g Caster Sugar; 1 tsp Baking Powder; 2 medium Carrots; 2 Eggs; 250ml Milk; 30g Cocoa Powder; 60g Caster Sugar

total: 0 min
effort: Easy
serves: 4
ratings: New

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Ingredients

Serves 4

Vegetable Oil250 ml
Plain Flour260 g
Caster Sugar400 g
Baking Powder1 tsp
Carrotsmedium2
Eggs2
Milk250 ml
Cocoa Powder30 g
Caster Sugar60 g

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

4 steps · 0 min

1
Heat the oven to 180C/160C fan/ gas 4. Oil and line the base of a 20cm springform cake tin. Mix the flour, sugar and baking powder together in a large bowl and set aside. Tip the oil, carrots and eggs in a blender and blitz until smooth. Pour the wet ingredients into the dry, stirring until smooth.
2
Pour the batter into the cake tin and give it a shake to get rid of air bubbles. Bake for 45 mins to 1 hr, until a clean knife or skewer inserted into the middle comes out clean. If the middle is sticky, put back in the oven for a further 5 mins. Remove from the oven and leave to cool in the tin.
3
For the drizzle, heat the milk, cocoa and sugar in a saucepan over a low heat. Stir until the sugar dissolves (about 5 mins), creating a thick, shiny drizzle.

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