← Nouns Cooking · Brazilian & Peruvian

Ingredients

• 300 g carrots (about 3 medium), peeled and roughly chopped
• 4 large eggs
• 200 ml vegetable oil
• 300 g Sugar
• 1 tsp Vanilla extract (optional)
• 300 g plain flour
• 1 tbsp Baking powder
• ¼ tsp Salt
• 200 g sweetened condensed milk
• 2 tbsp Cocoa powder
• 1 tbsp Butter
• 3 tbsp Milk

Method

1. Heat the oven to 180°C (160°C fan) / 350°F. Grease a 23 cm round tin or a ring (bundt) tin well and dust it with flour.
2. Put the carrots, eggs, oil, sugar and vanilla in a blender and blend for 2–3 min, until completely smooth and bright orange.
3. Sift the flour, baking powder and salt into a large bowl. Pour in the carrot mixture and fold gently with a spatula until no dry flour remains; don’t overmix.
4. Pour into the tin and bake for 35–40 min, until risen, golden and a skewer pushed into the centre comes out clean. Cool in the tin for 10 min, then turn out onto a plate.
5. For the glaze, stir the condensed milk, cocoa, butter and milk in a small pan over medium-low heat for 4–5 min, until glossy and thick enough to coat the back of a spoon but still pourable.
6. Prick the warm cake a few times with a skewer and pour the glaze over so it runs down the sides. Leave to set a little before slicing.

Tips

• Blending the carrots (rather than grating them) is the Brazilian trick for the soft, even crumb and vivid colour.
• Contains egg, dairy and wheat.

Sources

Written in our own words after cross-checking these recipes:

Camila Made Brazilian Kitchen Abroad