Brazilian Carrot Cake with Chocolate Pudding
Ingredients
Pudding
- 1 cup sugar
- 1 (14-ounce) can sweetened condensed milk
- 1 1/4 cups whole milk
- 3 large eggs
- 5 tablespoons unsweetened cocoa powder
Carrot cake
- 2 large eggs
- 1 medium carrot
- 1/2 cup vegetable oil
- 1 cup granulated sugar
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
Preparation
Pudding
Caramelize a 9-inch round cake pan with 1/4 cup sugar
Blend the sweetened condensed milk, whole milk, eggs, cocoa powder, and remaining sugar until smooth
Pour the pudding mixture into the caramelized pan
Carrot cake
Blend the carrot, eggs, and oil in a blender until smooth
Transfer to a bowl and mix in the flour, baking powder, and sugar until just combined
Pour the carrot cake batter over the pudding mixture
Baking
Bake directly in the pan at 180Β°C (350Β°F) for 1 hour without a water bath, until a toothpick inserted in the center comes out clean
Tips
Do not worry if the batters mix when pouring; during baking, the cake and pudding will separate magically to form distinct layers
