Brazilians love cakes, big slices of the most deliciously sweet and sticky cakes you can imagine!. The culinary side to their festivals such as Boi Bumba and Festa Junina is packed full of peanut brittle, carrot cake and the coconutty cassava cake (made from the Cassava root which is indigenous to Brazil and gives us tapioca).
This moist carrot cake (Bolo de Cenoura) is a Brazilian favourite.
- 4 medium carrots, peeled and grated
- 3 medium eggs
- 450g of sugar
- 125ml vegetable oil
- 300g plain flour
- 4 teaspoons of baking powder
Chocolate Icing Ingredients
- 2 tablespoons cocoa powder
- 2 tablespoons butter
- 5 tablespoons milk
- 8 tablespoons icing sugar
- Grease a baking tin and and pre-heat the oven to 185C (175C for fan assisted ovens).
- Wizz the grated carrot, eggs, vegetable oil and sugar together in a blender.
- Pour the mixture into a mixing bow and add the dry ingredients, stirring well. Then transfer it all to the cake tin and bake for approximately 40 – 45 mins or until a knife comes out clean when you poke it into the cake. Allow to cool in the tin before attempting to remove the cake.
- Meanwhile put all the icing ingredients in a saucepan over a low heat and stir it until the butter has melted and the mixture has thickened. Pour it over the cake whilst its still hot and allow to cool so the topping sets.