Nina's Brazilian Carrot Cake recipe
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Ingredients
- 2 ¼ cups all-purpose flour 1 tablespoon baking powder ¾ teaspoon salt 1 cup vegetable oil 2 cups white sugar 4 large eggs 1 ⅔ cups peeled and chopped carrots 1 cup whole milk 1 (3.5 ounce) bar bittersweet chocolate, broken into small pieces 2 tablespoons honey 1 tablespoon butter
Nutrition Info
- 478.2 caloriescarbohydrate: 60.1 gcholesterol: 66.9 mgfat: 24.6 gfiber: 1.3 gprotein: 5.8 gsaturatedFat: 5.6 gservingSize: -sodium: 268.6 mgsugar: 41 gtransFat: : -unsaturatedFat: : -
Directions Nina's Brazilian Carrot Cake
Directions
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Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 13x9-inch baking pan.
Sift together flour, baking powder, and salt in a bowl.
Blend oil, sugar, eggs, and carrots in a blender, stopping to scrape down sides, until creamy and smooth, about 1 minute. Pour puree into a large bowl, then whisk in flour mixture until combined. Pour batter into prepared pan.
Bake in preheated oven until a toothpick inserted into center comes out clean, about 40 minutes. Transfer pan to a rack to cool, about 1 hour.
Stir together milk, chocolate, honey, and butter in a heavy saucepan and bring to a boil over medium heat, stirring. Reduce heat to medium-low and simmer, stirring constantly, until mixture is smooth, thick, and reduced to about 1 1/8 cups, about 10 minutes.
Pour frosting into a metal bowl and set in a larger bowl of ice water. Stir frosting until cooled and thickened, about 5 minutes. Frost cake evenly and cut into 12 pieces to serve.