I found the recipe for this cake on the blog Technicolor Kitchen which is a great source for yummy and interesting recipes, especially brazilian inspired ones.
I bookmarked the recipe a while a go and the other week was the perfect time to try it out when I discovered my forgotten carrots in the bottom of the fridge. This carrot cake is really different to the typical Australian or New Zealand dense, moist and nutty cake I am used to. The texture is still moist but fluffy and light in contrast. I will definitely be making this again.
– 250 grams raw carrots, chopped into small pieces, skins removed
– 260 grams flour
– 320 grams sugar
– 4 eggs
– 200ml vegetable oil
– 1 teaspoon baking powder
– pinch of salt
1. Super simple, place all the above ingredients into a blender, starting with the liquids for an easier blend, blitz for a couple of minutes until you get a smooth, creamy mixture. You may need to stir the mixture up and re blend a couple of times to get the right consistency if your blender is like mine.
2. Pour mixture into a well greased tin and bake 180 degrees celsius for 45-50 minutes or until skewer comes out clean when tested.
Icing (I actually used a handful of chocolate chips melted instead of the cocoa, and icing sugar instead of normal sugar but its up to you)
– 2 Tablespoons cocoa powder
– 4 Tablespoons sugar
– 1 Tablespoon butter
– 2 Tablespoons milk
For the Icing melt all the ingredients together until smooth and pour or carefully spoon over the cake while it is still warm to help absorb some of the chocolate.
Enjoy! and check out Technicolour Kitchen for some fun blog reading…