Brazilian Fluffy Carrot Cake with Chocolate Frosting
Ingredients
Batter
- 4 large eggs or 5 small eggs
- 2 medium carrots, chopped
- 2 cups sugar
- 1 cup milk
- 200 ml oil
- 3 cups all-purpose flour
- 1 tablespoon baking powder
Frosting
- 1 1/2 cans sweetened condensed milk
- 1 tablespoon unsalted butter or margarine
- 1 (200ml) carton heavy cream
- 2 tablespoons cocoa powder or chocolate drink powder
Preparation
Cake
In a blender, blend the eggs, carrots, oil, and milk for 1 minute
Add the sugar and blend for another minute, then set aside
In a bowl, mix the flour and baking powder
Pour the entire blender contents into the flour and mix well until you get a smooth batter
Pour the batter into a medium greased and floured pan
Bake in a preheated oven at 200Β°C (400Β°F) for about 45 minutes or until a knife inserted comes out clean (baking time may vary by oven, so keep an eye on it!)
Let the cake cool completely in the pan
Frosting
In a saucepan, combine the sweetened condensed milk, unsalted butter or margarine, and cocoa powder
Cook over medium heat, stirring constantly, until the mixture thickens and pulls away from the sides of the pan
Remove from heat and stir in the heavy cream
Let cool until spreadable, then spread over the cooled cake
