My aunt was the queen of carrot cake, this is my poor attempt at re-creating her deliciousness.
- 4 large carrots (if store bought) or 3 cups of garden fresh carrots. I measure in cups because they vary in size so much.
- 3 eggs
- 1 cup of vegetable oil
- 2 cups of sugar
- 3 cups of flour
- 1/2 cup of fresh squeezed orange juice
- 1 tablespoon of baking powder
- 1 teaspoon of salt
Add the eggs, sugar, carrots, oil and orange juice to your blender. Blend until smooth, about 2 minutes.
Add the flour, salt and baking powder to a bowl. Whisk the carrot smoothie into the four, mix it really well.
Add the batter to the baking pan. Bake for 30 minutes or until the dreaded fork comes out clean. I say dreaded because I've lost many a carrot cake by sticking the fork in it before it was ready. So, it is better to be a little overdone or your cake will collapse.
Step 2: Chocolate Sauce
- 1 Tablespoon of butter
- 8 Tablespoons of unsweetened baking chocolate powder
- 1/4 cup of sugar
- 6 Tablespoons of milk.
Add it all to a saucepan. Whisk it together for 5 minutes in medium heat. When it starts to thicken up it is done.
Let it cool for an hour before cutting it. I know it is hard.
The real Brasilian way is to slap some homemade butter on it and have strong, sweet coffee to go along.
It is also wonderful with soft cream cheese, or jut by its lonesome self. Bom appetite.