Brazilian Carrot Cake Bolo De Cenoura Com Cobertura De Chocolate Recipes

BRAZILIAN CARROT CAKE WITH CHOCOLATE SAUCE

Steps:

• Preheat the oven to 350F
• Grease and flour a bundt cake pan (a sheet pan is OK, too, if you don't have a bundt pan.)
• Sift the flour, baking powder and salt into a large bowl and whisk to combine, set aside
• Using a blender, crush the carrots
• Scrape the sides of the blender cup, then add the sugar and blend until creamy
• Scrape the sides of the blender cup, then add the oil and blend until smooth
• Crack the eggs into a small bowl, add the vanilla and whisk until combined
• Pour egg mixture into the blender and pulse (2-3 times) to combine with the carrot cream (do not over mix)
• Pour the carrot cream into the bowl with the dry ingredients and fold until well combined
• Pour into the greased pan and bake until a cake tester/toothpick inserted to the middle comes out lightly crumbly to clean (about 35-40 mins)
• Move the cake pan to a cooling rack and let it cool for about 10 mins, then remove the cake from the pan and let it cool in the rack
• Add all ingredients to a small saucepan and bring to a simmer, whisking consistently.
• Pour the sauce over the cake while still warm

BOLO DE CENOURA-BRAZILIAN CARROT CAKE

Steps:

• Preheat the oven to 375.
• In a blender combine eggs, sugar, oil, and carrots. Blend on high until all is combined and is a pureed mixture.
• Combine the blended mixture with the flour in a bowl. Mix in the baking powder.
• Pour batter into a cake pan and bake for about 30 minutes, or until a toothpick comes out dry.
• Meanwhile make the Chocolate Glaze.
• Combine all ingredients in a saucepan and cook over medium heat until it begins to boil, stirring constantly. It should be thick enough to coat the back of a spoon.
• When the cake is done let it cool. Once it is cool to touch, pour the chocolate glaze over it and let it harden a bit.
• Serve and enjoy.