Brazilian Carrot Cake
Description
The Brazilian version of carrot cake is made as a sheet cake with plenty of grated carrots, and topped with a chocolate icing.
Ingredients
•
3 large carrots, peeled and thinly sliced
•
4 eggs
•
1 cup cooking oil
•
2 cups white sugar
•
2 cups all-purpose flour
•
1 tablespoon baking powder
•
2 tablespoons butter or margarine
•
1 cup white sugar
•
1 cup instant hot chocolate mix
•
3/4 cup milk
Directions
1
Preheat oven to 350 degrees F (175 degrees C). Lightly grease 9x13 baking dish.
2
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 2 cups sugar until well blended. Stir in the flour and baking powder; mix until well blended. Pour the batter into the prepared baking dish.
3
Bake in preheated oven until top springs back when lightly touched, about 40 minutes.
4
Meanwhile, make the icing by placing the butter, 1 cup sugar, instant hot chocolate drink 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.