I had bookmarked this recipe for a while, always at the back of my mind I knew I had to try it. Now finally when I got the chance to do so it regret why I didn’t try it SOOONER!!!!
Its delicious carrot season so why not make the most of it?
This recipe is so easy that even a beginner can make it. Try it and you may fall in love with baking. This little crack of top is so cute and reminds me of life little troubles but beneath is all goodness. Ain’t it?! Of course.
This recipe has been taken from here. If you wish please visit my post on Egg less & Butter less wholewheat Carrot Cake Recipe here.
Although this Brazilian cake is a bit crumbly in texture especially if you choose to refrigerate it. But the carrot comes through so nicely with just a touch of vanilla. The icing of course takes you to another level. I chose to go with a chocolate & coconut icing which I think absolutely tastes divine.
Ingredients:
For the Cake-
2 cup APF/ Maida
1 tbsp baking powder
1 & 1/2 cup granulated sugar
3 medium carrots
3 large eggs
1 tbsp vanilla essence
3/4 cup olive oil/ vegetable oil
For the Icing-
1/4 cup sweetened condensed milk
50 gm compound chocolate cut in chunks
2 tbsp dessicated coconut
2 tbsp milk
Method:
Blend carrots, egg and olive oil until you get a smooth mix. This will take about 5-7 mins as it needs to be emulsified. Its OK to have tiny chunks of carrot.
Now sieve flour, sugar and baking powder. Mix lightly.
Now add the carrot blend to the flour.
Mix well till smooth.
Bake at 170°C for 40 mins.
Take it out of the oven and let it rest for about 30 mins.
For icing mix everything in a nonstick sauce pan till well incorporated. My icing was semi thick since it will thicken further as it cools down.
After the cake is well rested take it out on the wire rack. Pour the icing, if you want let it drip or just leave in middle and it will slide down itself.
Enjoy!!
This recipe makes two 6″ cakes or one 8″ cake. Feel free to half the recipe?
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