Carrot Cake Recipe

 Carrot Cake Recipe

Ingredients

For the cake: 3 medium carrots (about 250g), peeled and chopped

3 eggs

1 cup vegetable oil

2 cups sugar

2 cups all-purpose flour

1 tablespoon baking powder

1 pinch salt

For the frosting:

1 cup sugar

1/2 cup cocoa powder

1/2 cup milk

1 tablespoon butter

1 teaspoon vanilla extract (optional)

Cake Preparation:

Preheat the oven to 350°F (180°C). Grease and flour a 9-9 inch (22-24 cm) cake pan.

In a blender, blend the carrots, eggs, and oil until smooth.

In a bowl, combine the sugar, flour, and salt. Add the blender mixture and stir well.

Gently fold in the yeast mixture with a spatula.

Pour the batter into the pan and bake for 35-45 minutes, or until a toothpick comes out clean.

Let cool before unmolding.

Topping:

In a saucepan, combine the sugar, cocoa powder, milk, and butter.

Cook over medium heat, stirring until thickened (like a soft brigadeiro).

Turn off the heat, add the vanilla (if using), and spread over the cooled cake.