Well, carrot cake in South America, especifically in Brazil is a whole other experience. Very natural and with a real carrot flavor it is usually topped with a luscious chocolate frosting. You may think this sounds weird and that carrots don't go well with chocolate, but you will really be surprised as how good this combination is once you try it the first time.
This week the blog is all about Brazil as I am here, in Brazil, writing to you all about my adventures with food.
This photos and recipe are from Dona Alda's carrot cake, which I had the pleasure of tasting this week, non stop after every meal!
Dona Alda is my mom's cook and here is the recipe for this delicious and exotic cake.
Carrot Cake with Chocolate Frosting
2 or 3 carrots, washed and peeled (3 if they are not so big)
5 eggs (separated)
4 Tbsp vegetable oil
2 cups sugar
2 Tbsp butter (soft)
4 cups all purpose flour
1 Tbsp baking powder
In a blender, mix together the carrots, cut in small pieces, the egg yolks, oil, sugar and butter. Blend well until creamy. Stop when you cannot smell the eggs anymore or the color of the eggs is very light. Pour the mix into a bowl.
Mix the flour with the baking powder and add to the carrot mix in 3 steps, stirring well with a spatula or using a stand mixer on medium speed, don't over mix. Reserve.
Beat the egg whites until stif peaks (when you can turn the bowl upside down and the whites won't move). Incorporate the whites, folding gently in 2 steps.
Pour the batter into a large rectangle pan (about 30cm X 22cm) and bake for about 40 min or until golden in a 375 F oven. (180 C)
Let it cool down before adding the frosting.
Ingredients for the frosting:
2 Tbsp unsalted butter (soft)
2 cups cocoa powder
3 Tbsp milk
1 Tbsp sugar
Mix all ingredients together and spread all over cake's surface. Wait until it dries to slice cake.