Brazilian  Carrot Cake

(Bolo De Cenoura)

This cake consists of a smooth batter that is fluffy, but still moist topped with a silky chocolate ganache.

What Pan To Use For Carrot Cake?

We prefer spring form pans because they are easier to remove the cake.

But, they are traditionally baked in a Bundt pan.

 Or you could be a total rebel and do cupcakes.

Spring form

Cupcake

Bunt

Cake Ingredients:

- 1 1/2 cups of carrots, peeled and roughly chopped

- 1 cup vegetable oil

- 3 large eggs

- 1 1/2 cups granulated sugar

- 2 cups all purpose flour

- 1 tbsp baking powder

- 1/2 tsp salt

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Ganache Ingredients:

- 8 oz semi-sweet chocolate (bars or chocolate chips)

- 1 cup heavy whipping cream

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Directions:

1. Preheat the oven to 350 degrees Fahrenheit.

2. Grease your cake pan with non-stick spray or a layer of butter and flour

3. Sift together flour, baking powder, and salt in a large bowl.

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Directions:

4. In a blender, put your carrots, oil, eggs, and sugar. Blend until you have a smooth consistency.

5. Pour the blended ingredients into the dry flour and salt mixture. Mix using a rubber spatula until just incorporated. Try not to over-mix.

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Directions:

6. Pour the batter into your prepared pan and put on the center rack in the oven.

7. Bake until a toothpick inserted into the center of the batter comes out clean (about 45 minutes for a springform pan).

8. Let the cake cool completely for about one hour. Then you can make your ganache.

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Directions For Ganache:

1. Roughly chop your chocolate (not necessary if using chips) and put it into a heat safe bowl. 

2. In a small saucepan, heat the cream over medium heat until it begins to simmer. Try not to boil or scald the milk.

3. Pour the heated cream over your chocolate and stir gently and consistently until all of the chocolate has melted and you have a smooth, creamy consistency.

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Combine:

1. Remove your cake from the springform pan and put it on a serving platter. 

2. Drizzle your ganache in an even layer over the top of the cake.