Portuguese Carrot Cake
Ingredients
- 150 gCarrot (peeled and sliced)
- 2 pcEgg (whole)
- 100 mlSunflower oil
- 150 gWhite sugar (divided for cake and glaze)
- 150 gWheat flour (sifted)
- 0.5 tbspBaking powder
- 2 tbspUnsweetened cocoa powder
- 25 gUnsalted butter
- 50 mlWhole milk
Method
A vibrant orange cake with a dense, moist crumb topped with a crisp chocolate glaze. Blended carrots provide a unique melt-in-the-mouth texture, different from spice-heavy carrot cakes.
- 1
Peel and thinly slice the carrots. Place them in a blender with the eggs and sunflower oil. Blend at high speed until you get a smooth, homogeneous, bright orange cream.
- 2
Pour the cream into a mixing bowl. Add the white sugar and whisk. Fold in the sifted wheat flour and baking powder. Mix just until the flour disappears, without overworking the batter.
- 3
Grease and flour a cake pan. Pour in the batter. Bake at 180°C. The cake is ready when a knife inserted into the center comes out dry and clean.
- 4
In a small saucepan, mix the cocoa, remaining sugar, butter, and whole milk. Reduce over medium heat while stirring. When the sauce coats the spoon and becomes shiny, it is ready.
- 5
Unmold the cake while still warm. Pour the hot glaze over it immediately so it spreads evenly. Let cool so the chocolate sets slightly.
Frequently asked questions
How do you get this dish right?
- Do not mix the flour in the blender; fold it in by hand to keep the cake fluffy.
- Use very fresh and sweet carrots, as they provide all the flavor.
- The glaze must be poured hot onto the cake to set with a beautiful shine.
How long does this dish keep?
Keeps for 3 days at room temperature under a cake dome to maintain its moisture.
