Brazilian Carrot Cake

Name: Brazilian Carrot Cake
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 12
Cuisine: Global
Ingredients: 1 Tbsp baking powder; 2 Tbsps butter or margarine; 3 larges carrots, peeled and thinly sliced; 237 milliliters cooking oil; 4 eggs; 473 milliliters all-purpose flour; 237 milliliters instant hot chocolate mix; 177 milliliters milk; 237 milliliters white sugar

Brazilian Carrot Cake requires approximately 1 hour from start to finish. One serving contains 219 calories, 5g of protein, and 6g of fat. This recipe serves 12. This recipe covers 8% of your daily requirements of vitamins and minerals. Easter will be even more special with this recipe. If you have baking powder, cooking oil, milk, and a few other ingredients on hand, you can make it.

Instructions

Preheat oven to 350 degrees F (175 degrees C). Lightly grease 9x13 baking dish.

Equipment you will use

Baking Pan

Oven

Place the carrots, eggs, and oil in a blender or bowl of a food processor. Process until carrots are finely chopped.

Ingredients you will need

Carrot

Egg

Cooking Oil

Equipment you will use

Food Processor

Blender

Bowl

Pour the carrot mixture into a mixing bowl. Stir in 2 cups sugar until well blended. Stir in the flour and baking powder; mix until well blended.

Ingredients you will need

Baking Powder

Carrot

All Purpose Flour

Sugar

Equipment you will use

Mixing Bowl

Pour the batter into the prepared baking dish.

Equipment you will use

Baking Pan

Bake in preheated oven until top springs back when lightly touched, about 40 minutes.

Equipment you will use

Oven

Meanwhile, make the icing by placing the butter, 1 cup sugar, instant hot chocolate drink mix, and milk in a pan. While stirring, heat to almost boiling over medium-high heat until mixture thickens. When the cake is done, remove from the oven and immediately spread the icing evenly over the top.

Ingredients you will need

Hot Cocoa Mix