Brazilian Carrot Cake

• vegetable oil↗250ml ml

  plus extra for greasing the pan

• wheat flour↗260g g
• sugar↗400g g
• baking powder↗1 tsp tsp
• carrots2

  (about 250 g), peeled and coarsely chopped

• eggs↗2
• milk↗250ml ml
• cocoa powder↗30g g
• sugar↗60g g

Step-by-step instructions

1. 1

   Preheat the oven to 180 °C/160 °C with convection/gas 4. Grease with oil and line the bottom of a 20 cm diameter cake tin (removable tin). In a large bowl mix flour, sugar and baking powder, set aside. Pour oil, carrot and eggs into a blender and blend until smooth. Add the wet ingredients to the dry, mixing until smooth.

2. 2

   Pour the batter into the tin and give it a little shake to get rid of air bubbles. Bake for 45 minutes to 1 hour, until a clean knife or skewer inserted in the centre comes out clean. If the centre is still sticky, return to the oven for another 5 minutes. Remove from the oven and let cool in the tin.

3. 3

   For the glaze, heat milk, cocoa and sugar in a saucepan over low heat. Stir until the sugar dissolves (about 5 minutes), obtaining a thick glossy glaze.

4. 4

   Remove the cake from the tin and level the top with a serrated knife, then flip so the bottom becomes the top. Pierce the surface with a knife or toothpick, place on a rack over a tray or large bowl. Drizzle the glaze over the cake in portions until it is absorbed. The remaining glaze in the tray or bowl can be reused. Most of the glaze should be absorbed.