During an exchange year in Canada, the author bonded with Brazilian friends over food. A memorable experience involved tasting Brazilian carrot cake, which diverged from traditional versions with its bright color and chocolate frosting. The recipe combines blended carrots with oil for a smooth batter, topped with either ganache or traditional brigadeiro. The author explains the preparation steps clearly, detailing the blending process and baking instructions, emphasizing the cake's unique characteristics and deliciousness compared to more familiar recipes.
I'll never forget the day one of them made me a carrot cake; he couldn't quite understand the confusion on my face when he presented bright orange slices of cake topped with chocolate frosting.
Traditionally, this is finished with a brigadeiro-style topping, but I've gone with ganache for ease.
Heat the oven to 180C (160C fan)/350F/gas 4, and grease and line a 20cm square cake tin.
In a large bowl, mix the flour, baking powder and salt. Pour in the wet carrot mixture and stir gently until fully combined.
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