Brazilian carrot cake

Name: Brazilian carrot cake
Yield: 12
Ingredients: 260 g Wheat flour; 250 ml Milk; 2 Egg; 2 Carrot; 1 teaspoon Baking Powder; 250 ml Vegetable Oil; 60 g Caster Sugar; 30 g Cocoa Powder

Fácil

Contains allergens

Cereales con glutenLecheHuevos

Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.

Author: TheMealDB
Preparation time: Flexible
Servings: 12 (estimated)

Nutrition facts

Protein6 %5 g
Carbs32 %25 g
Fat61 %21 g

The percentage shows how much of the calories each macronutrient provides.

Nutrient	Per serving	Per 100 g
Calories	299 kcal	336 kcal
Protein	5 g	5.6 g
Carbs	25 g	28.1 g
Fat	21 g	23.6 g

One serving is about 89 g of raw ingredients; values per 100 g are based on that weight.

Estimated from the ingredient list · Values may vary depending on cooking method and product brand.

Guide indicators

Estimated difficulty18/100
Recipe completeness45/100
Nutrition reliability: High

Calculated automatically from the ingredients, steps, time and community feedback. They are not a guarantee.

Source: TheMealDB · Licence: TheMealDB public API (test key) · Recipe data provided by TheMealDB (www.themealdb.com).

Summary

Dessert - Brazil

Ingredients

260 g Wheat flour
250 ml Milk
2 Egg
2 Carrot (medium)
1 teaspoon Baking Powder
250 ml Vegetable Oil
60 g Caster Sugar
30 g Cocoa Powder

Instructions

Heat the oven to 180C/160C fan/ gas 4. Oil and line the base of a 20cm springform cake tin. Mix the flour, sugar and baking powder together in a large bowl and set aside. Tip the oil, carrots and eggs in a blender and blitz until smooth. Pour the wet ingredients into the dry, stirring until smooth.
Pour the batter into the cake tin and give it a shake to get rid of air bubbles. Bake for 45 mins to 1 hr, until a clean knife or skewer inserted into the middle comes out clean. If the middle is sticky, put back in the oven for a further 5 mins. Remove from the oven and leave to cool in the tin.
For the drizzle, heat the milk, cocoa and sugar in a saucepan over a low heat. Stir until the sugar dissolves (about 5 mins), creating a thick, shiny drizzle.
Remove the cake from the tin and level the top using a serrated knife, then flip so the bottom becomes the top. Pierce all over using a knife or toothpick and put on a wire rack with a tray or large bowl underneath. Pour the drizzle over the cake in batches until it’s all absorbed. You can reuse any drizzle caught in the tray or bowl. Most of the drizzle should be absorbed.