Brazilian Carrot Cake

Ingredients

For the dough:

Carrots 250 g

Eggs 4

Sugar 7 tbsp

Flour 260 g

Sunflower oil 200 ml

Baking powder 18 g

Salt 1 pinch

For the glaze:

Milk 200 ml

Cocoa powder 3 tbsp

Icing sugar 2 tbsp

Starch 1.5 tsp

Preheat the oven to 180ºC. Immediately begin preparing the cake batter. Peel and chop the carrots into small pieces.

Whisk the eggs into a blender. Then add the sugar. Add the chopped carrots and refined sunflower oil. Blend on high speed until smooth. Next, add the flour, baking powder, and salt.

Blend again until the batter is smooth. Halfway through, open the blender and stir the batter with a spoon to ensure no lumps remain and everything is evenly combined.

Pour the batter into the baking pan. Bake the cake for 45-50 minutes. The cake will rise well.

Pour the milk into a saucepan or small pot, add the cornstarch, powdered sugar, and cocoa powder, whisk vigorously, and bring to a boil, stirring constantly.

Pour the glaze over the cooled cake, let it set, and serve!

Enjoy!