Brazilian carrot cake.  It has carrots in it, but it is nothing like its American counter-part aside from being extremely moist.  And it has chocolate frosting.  Yes, chocolate frosting.

It takes about 5 minutes to mix up and about 40 minutes to bake.  It takes 1 minute to glaze with chocolate and then it’s time to eat it up.

Ingredients:

4 medium carrots, grated (about 3 cups or so)

3 large eggs

1 3/4 c. sugar

1/2 c. oil (olive or canola)

1 t. vanilla extract

2 c.  My GF Flour Mix (click here for recipe)

1T. plus 1 t. Baking Powder

1 t. salt

1 1/2 t. xanthan gum

1/2 t. cinnamon (optional)

Glaze:

2T cocoa powder

2T butter

5T milk

8T sugar

Method of preparation:

In your blender combine the shredded carrots, oil, eggs and vanilla.  Puree the ingredients in the blender until smooth.  In a bowl, place all the dry ingredients and stir together.  Pour the blender concoction into the dry ingredients and stir together until everything is well mixed and very orange.  Put cake batter into a greased and floured 10-inch bundt pan and bake at 350 degrees for about 40 minutes.  While still warm, invert the cake onto the serving platter.

In a small saucepan, mix all the ingredients for the glaze.  Gradually heat the pan while stirring the ingredients together.  The icing will begin to bubble, keep stirring for about a minute.  Pour hot glaze over the cake while the cake  is warm.

Here is a video of how to make Brazilian Carrot Cake

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This entry was posted on Tuesday, October 5th, 2010 at 8:16 am and is filed under Baked Goods, Can go dairy-free, GF Basics, Gluten-free kids and babies, Veggies and such. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.