This is really the easiest cake ever! Carrots are blended with eggs and oil, fully incorporated, which turns the batter into the beautiful orange color. Don’t worry about the amount of baking powder! Without whipped egg whites to do the lift of the batter and with the weight of the carrots, there is no other way around. It is a very popular coffee cake in Brazil, sweet and filling but yet with a twist on the healthy side with the carrots, sort of.
If you are not much of an icing person, like me, make the icing as a thin layer, which will add just a touch of chocolate on top of the soft cake, so delicious! You can also use Nutella as a topping or any of your choice of store bought icing.
I remember so well visiting family or friends on a weekend afternoon, nothing planned in advance, as it happens so often down there. The home host would excuse herself for 10 min and come back to entertaining. In a while all you can smell in the house is this carrot cake baking for us, the unexpected guests! Half an hour later, there comes the cake, still warm served with fresh espressos! Good food always related with good memories, priceless!
3 medium carrots (7 to 8 ounces)
3 large eggs
3/4 cup vegetable oil
2 cups all purpose flour
1 1/4 cup sugar
3 tsp baking powder ( it seems a lot, but my guess that the carrots base requires a heavy lift)
1/2 tsp salt
1 cup sugar
1/3 cup cocoa powder
3 tbs butter
1/4 cup milk
Pre heat the oven to 350F.
Peel and slice the carrots. Mix the carrots, eggs and oil in the blender and give it a good mix.
Mix all the dry ingredients together, sifting the sugar and flour in a large bowl. Add the carrot mix and stir well. Grease a 8 inches cake pan and pour the batter evenly.
Bake for 40 to 45F, until a toothpick comes out clean.
Mix all the ingredients in a pan, low heat stirring until it comes to a boil. Cook for one minute and pour on top of the cake while both, cake and icing are still a bit warm.