Inspired by At Home | Crystal Fighters

Carrot cakes are pretty common in Brasil with one huge difference compared to the anglo-saxon version : ours is better – always served with a thin chocolat sauce on top.

My opinion is naturally biased since it’s linked to childhood memories…but today still each time I go back I can’t wait to have it. Little detail : I developed this recipe based on my grand-mother tips, the whole thing was therefore measured with spoons and cups. Use tea cups are look “medium” to you.

| Ingredients |

Cake 

_ 5 medium carrots

_ 3 cups of flour

_ 2 cups of sugar

_ 1 cup of vegetal oil (sunflower or grape seed)

_ 3 eggs

_ 1 spoons of  baking powder

Chocolate sauce

_ 5 spoons of cocoa powder

_ 5 spoons of sugar 

_ ½ cup of whole milk

_ 50g of unstalted butter

_ cinnamon

_ lime zests

| Method |

This is the easiest cake to make, as long as you have a blender! Start by preheating your oven to 180° (fan please!)

On a large bowl, mix the flour, sugar and the baking powder. Then peel your carrots and cut them in small bites to mix it with the eggs and oils. Poor the liquid mixture into the dry one and mix with a wooden spoon until it becomes homogenous.

Butter the chosen cake pan or use baking paper. Poor in the mixture and into the oven for 40° minutes. Use the knife test (dry blade : ready!) and take it out or let it bake for a few minutes more.

For the sauce all you have to do it heat up the butter, sugar, milk, chocolate and cinnamon together until the mixture becomes thick as a sauce should be. Cover your cake once out of the cake pan and zest some limes on top of it. I prefer serving it cold, but it’s up to you!

♪ I came alone, I’ve come a long way to get here…