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Brazilian Carrot Cake

Johnny Iuzzini
Servings: 10-12
30 to 60 min

Johnny Iuzzini shared this South American twist on the classic carrot cake - complete with homemade chocolate frosting!

  • Ingredients
  • step-by-step directions
Brazilian Carrot Cake
  • Cake:
  • 1 Lb 4 oz. carrots
  • 4 eggs
  • 8 oz oil
  • 16 oz sugar
  • 9 oz all purpose flour
  • 1 tablespoon butter
  • 1 Tablespoon baking powder
  • 1/4 Teaspoon salt
  • Chocolate Frosting:
  • 3 .5 oz bittersweet chocolate
  • 1 Cup milk
  • 1 Tablespoon butter
  • 2 Teaspoon honey
  • For the Cake: Prepare a 9x13 cake pan with butter and flour. Pre heat oven to 325 f. 
  • Peel and roughly chop the carrots. Sift the dry ingredients together.
  • In a blender mix the carrots, eggs, oil and sugar. Blend until its completely smooth. Transfer the mixture to a bowl and fold in the dry.
  • Bake for 40 min.
  • For the chocolate frosting: Combine all ingredients in a saucepan. Let it boil and cook for 5 min.  The cake should still be warm when you pour it over.


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