Carrot cake is delicious regardless of the recipe – Whether you want it without walnuts or cream cheese frosting.
The Brazilian take on this classic ditches the walnuts and instead adds a chocolate frosting on top of the super moist cake.
Although it may seem complicated, this delicious treat can be prepared in just 20 minutes and bakes in just an hour.
You can try making this recipe from BBC Good Food the next time you have guests over as it serves 8-10 people.
Ingredients
250 ml of vegetable oil, plus an extra can
260 g plain flour
400 g powdered sugar
One teaspoon of baking powder
Two medium-sized carrots (about 250 g), peeled and roughly chopped
Two eggs
For chocolate sprinkles
250 ml of milk
30 g of cocoa powder
60 g powdered sugar
Instructions
Heat the oven to 180°C (160°C in a fan oven) or to gas mark 4. Prepare a 20cm cake tin by greasing it and lining the bottom with baking paper. Mix the flour, sugar and baking powder in a large bowl. Set this mixture aside.
Mix the oil, carrots and eggs until smooth. Mix the mixed mixture into the dry ingredients, mix until you get a smooth dough.
Transfer the batter to the prepared cake pan and shake it lightly to remove air bubbles.
Bake in the oven for 45 minutes to an hour or until a knife or skewer inserted in the center comes out clean.
If the center still looks sticky, return the cake to the oven for another five minutes. After the cake is baked, let it cool in the pan.
For the spray, heat the milk, cocoa powder and sugar in a saucepan over low heat.
Stir constantly until the sugar is completely dissolved, which will take about five minutes. This creates a thick, glossy sauce.
When the cake has cooled, remove it from the pan and smooth the surface with a serrated knife. Turn the cake upside down so that the base is now on top.
Clean the cake all over with a knife or toothpick and place it on a wire rack over a tray or large bowl.
Pour the sauce over the cake in stages, let it absorb between pours. Any excess splatter that sticks to the tray or bowl can be used to cover the cake. Make sure most of the splatter is absorbed by the cake.
