About this recipe:This Brazilian carrot cake is not the carrot cake you're used to, but it is still absolutely delicious! It's easy to make and topped with a luscious homemade chocolate icing. Perfect with coffee or tea.
3 large carrots, peeled and thinly sliced
225ml vegetable oil
400g caster sugar
250g plain flour
1 tablespoon baking powder
2 tablespoons butter or margarine
200g caster sugar
125g instant drinking chocolate mix
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Method Prep:20min › Cook:40min › Ready in:1hr
Preheat oven to 180 C / Gas 4. Lightly grease a 20x30cm baking dish.
Place the carrots, eggs and oil in a blender or bowl of a food processor. Process until carrots are finely chopped. Pour the carrot mixture into a mixing bowl. Stir in 400g sugar until well blended. Stir in the flour and baking powder; mix until well blended. Pour the mixture into the prepared baking dish.
Bake in preheated oven until top springs back when lightly touched, about 40 minutes.
Meanwhile, make the icing by placing the butter, 200g sugar, instant drinking chocolate mix and milk in a pan. While stirring, heat to almost boiling over medium-high heat until mixture thickens. When the cake is done, remove from the oven and immediately spread the icing evenly over the top.