#easterdesserts

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Episode 1 of my Easter series: Brazilian carrot cake and it is not what you're expecting. I grew up eating the spiced version but this one is such a fun twist if you're not huge on traditional carrot cake. No shredded carrots, no cream cheese frosting, no spices. You blend the raw carrots right into the batter with eggs, oil, and sugar until it's completely smooth and this wild shade of orange. It bakes up incredibly moist with zero carrot texture. Then the glaze — brigadeiro-style, made with a full can of sweetened condensed milk, cocoa powder, butter, evaporated milk, and dark chocolate chips. You pour it warm over the warm cake and it soaks in just slightly before setting glossy and fudgy on top. Full recipe: Cake: 3 medium carrots (10–11 oz), 4 eggs, 1 cup vegetable oil, 2 cups sugar, 2½ cups flour, 1 tbsp baking powder, ½ tsp salt Glaze: 14 oz sweetened condensed milk, 3 tbsp cocoa powder, 2 tbsp butter, ⅓ cup evaporated milk, ⅓ cup dark chocolate chips, chocolate sprinkles Blend carrots, eggs, oil, and sugar until smooth. Fold into dry ingredients. Bake at 350°F in a 9x13 pan until a toothpick comes out clean. Make the glaze on the stovetop, stirring constantly. Pour warm glaze over warm cake. Cool completely before slicing. Full recipe is on the blog — google "Lifestyle of a Foodie Brazilian carrot cake" #braziliancarrotcake #boloDecenoura #easterrecipes #easterdesserts #carrotcake

Chahinez- food blogger

32,300 просмотров • 7 месяцев назад

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