We are inadvertent dessert lovers in this house. So the family was mighty pleased with me selecting ‘Cookies and Cakes’ as part of the monthly exploration plan for the blog. Also we are now CafeGarima.com!
So that does call for a celebration, right! Yeyiii 😀
Souvik and Pri, the highly talented duo of the Giggling Spoons selected the Brazilian cuisine as the theme of the month at Chefs across Boundaries. And in the course of my research I fell in love with Bolo de Cenoura, this carrot cake from Brazil.
It truly was love at first sight. The moistness, the pretty shade of orange and the shiny chocolate glaze- É delicioso!
To add to the pleasure, it is a super simple recipe and can all be done in the mixer-grinder, although I did the last step of mixing in the dry ingredients to the wet with a spatula by hand (careful beginner you see 😛 )
The recipe is largely adapted from Patricia Scarpin’s Technicolor Kitchen.
For the cake
3 small (250 grams) carrots, peeled and cubed
¾ cup plus one tbsp (200 ml) oil
2 cups (300 grams) sugar (I weighed the sugar and then powdered it)
2 cups (260 grams) all purpose flour/ Maida
1 tbsp baking powder
1 tsp lemon rind
A pinch of salt
1 tsp pure lemon extract/vanilla extract
Butter and flour a 24 inch bundt pan. The one I have is a 19 inch pan, so I split the batter into two pans.
Pre heat the oven to 180C.
Whisk together the flour, baking powder, powdered sugar, salt.
Blend the cubed carrot and oil till smooth.
Add the eggs one at a time and blend after each addition. Add the lemon/vanilla extract and mix till smooth and creamy.Transfer the mixture to a large bowl.
Put in the dry ingredients and lemon rind and mix well. Transfer to the prepared pan and bake for 40-45 minutes. Check with a wooden skewer after 38 odd minutes. If it comes out clean, the cake is done.
Remove and cool in the pan for 7-8 minutes. Unmold and let cool completely.
Prepare the chocolate glaze while the cake cools
For the chocolate glaze
2 tbsp cocoa powder
4 tbsp powdered sugar
2 tbsp milk
1 tbsp salted butter
Mix all the ingredients and heat in a small pan till the mixture bubbles. Cool and pour over the cake.
The cake tastes even better the next day!
I am taking this gorgeous cake to Angie’s Fiesta Friday.