Brazilian carrot cake

Dessert · world favourite.

Ingredients

• 250ml Vegetable Oil
• 260g Plain Flour
• 400g Caster Sugar
• 1 tsp Baking Powder
• 2 medium Carrots
• 2 Eggs
• 250ml Milk
• 30g Cocoa Powder
• 60g Caster Sugar

Method

1. Heat the pan — Heat the oven to 180C/160C fan/ gas 4. Oil and line the base of a 20cm springform cake tin.
2. Mix together — Mix the flour, sugar and baking powder together in a large bowl and set aside.
3. Blend — Tip the oil, carrots and eggs in a blender and blitz until smooth.
4. Stir — Pour the wet ingredients into the dry, stirring until smooth.
5. Continue cooking — Pour the batter into the cake tin and give it a shake to get rid of air bubbles.
6. Bake — Bake for 45 mins to 1 hr, until a clean knife or skewer inserted into the middle comes out clean.
7. Continue cooking — If the middle is sticky, put back in the oven for a further 5 mins.
8. Continue cooking — Remove from the oven and leave to cool in the tin.
9. Heat the pan — For the drizzle, heat the milk, cocoa and sugar in a saucepan over a low heat.
10. Stir — Stir until the sugar dissolves (about 5 mins), creating a thick, shiny drizzle.
11. Continue cooking — Remove the cake from the tin and level the top using a serrated knife, then flip so the bottom becomes the top.
12. Continue cooking — Pierce all over using a knife or toothpick and put on a wire rack with a tray or large bowl underneath.

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