Juliana's Brazilian Carrot Cake

It seems like ages since I posted a recipe, and it has been even longer since I've taken some decent photos of something I've made. So, it seems now is the perfect time to post this cherished recipe, which I have been meaning to post for a while. Our amazing Brazilian friend, Juliana makes this special carrot cake which is blitzed in a food processor or blender, resulting in a smooth cake which is bright orange when cut into. It is completely different from the carrot cake we are accustomed to here in Canada which uses grated carrots, and is usually topped with cream cheese icing. Both cakes are quite different, though each is wonderful. This Brazilian cake is excellent (and usually) made in a square or rectangle pan—though I put it in a bundt pan this time for a change—and is topped with a subtle chocolate glaze.

Juliana's Brazilian Carrot Cake

Ingredients:

• 4 eggs
• 4 medium carrots (not baby carrots!)
• 2 1/2 cups sugar
• 3 cups flour
• 3/4 cup oil
• 1/2 cup milk
• 2 tsp baking powder
• Chocolate Glaze (recipe below)

Directions:

1. In a food processor or blender, blend the eggs, carrots, milk, and oil. 
2. In a medium bowl, whisk together the flour and baking powder. 
3. Add the wet ingredients into the flour mixture, and stir until just incorporated.
4. Bake at 350 degrees until the cake is springy to the touch, and a toothpick inserted into the middle comes out clean. 
5. While the cake cools, make the chocolate glaze, and pour the hot glaze over the cake once it is cooled.

For the Chocolate Glaze:

• 16 tbsp white sugar
• 4 tbsp butter
• 4 tbsp milk
• 4 tbsp cocoa powder
• Melt all glaze ingredients over low heat and pour over the cooled cake. 

Enjoy!