CARROT CAKE WITH CHOCOLATE ICING
Carrot cake with chocolate icing is a delightful combination of flavors and textures. The moist and spiced cake, infused with grated carrots and hints of cinnamon and nutmeg, provides a perfect contrast to the rich and creamy chocolate icing.
Ingredients
3 carrots in pieces
1 cup (tea) oil
3 eggs
2 cups of sugar (tea)
3 cups (tea) of wheat flour
1 tablespoon of baking powder
Margarine and wheat flour for greasing
Chocolate sprinkles for sprinkling
Syrup (optional)
1/2 cup (tea) milk
2 tablespoons of sugar
Brigadier
2 cans of condensed milk
3 tablespoons of butter
6 tablespoons of chocolate powder
1 cup (tea) cream
Method of preparation
In a blender, beat the carrot, oil, eggs and sugar until smooth. Transfer to a bowl, add the flour, yeast and mix with a spoon.
Pour into a 24cm diameter cake pan, greased and floured, and bake in a preheated medium oven for 30 minutes or until baked and golden. Remove, let cool, unmold and cut in half horizontally.
For the brigadeiro, place the condensed milk, butter and chocolate powder in a pan over medium heat, stirring until it thickens.
Turn off, add the cream and mix. Place part of the cake on a platter, drizzle with half of the mixed syrup ingredients and spread half of the brigadeiro on top.
Place the other part of the cake over the brigadeiro and drizzle with the remaining syrup.
Cover the entire cake with the remaining brigadeiro, sprinkle with chocolate sprinkles and refrigerate for 2 hours before serving.
