Brazilian carrot cake

If you’re interested, you can check the original recipe.

Ingredients:

• 3 medium carrots (approx. 2 cups), washed, peeled, and chopped

• 3 large eggs

• 1 cup oil (canola, vegetable, or grape seed)

• 1 ½ cups sugar

• 2 cups flour

• 1 tbsp baking powder

• Pinch of salt

For the glaze:

• 2 tbsp butter

• ½ cup cocoa powder

• ¼ cup sugar

• ⅓ cup water

• 10 tbsp cream

Instructions:

1. Preheat oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan.

2. Sift flour, baking powder, and salt in a bowl. Set aside.

3. Blend carrots, oil, eggs, and sugar until smooth. Combine with dry ingredients.

4. Pour batter into the prepared pan and bake for 20-30 minutes until a toothpick comes out clean. Cool the cake after baking for 10 minutes, then invert onto a rack.

5. For the glaze: Melt butter, cocoa powder, sugar, and water in a saucepan until smooth. Remove from heat, cool slightly, stir in heavy cream, then drizzle over the cake.

Enjoy this moist and flavorful carrot cake!