Brazilian carrot cake

Love carrot cake? Try this Brazilian-inspired take on the baking favourite, with a chocolate drizzle topping which takes it to new levels of deliciousness

Prep:20 mins
Cook:1 hrs

Easy

Nutrition per serving

kcal 559
fat 28g
saturates 3g
carbs 69g
sugars 0g
fibre 3g
protein 6g
salt 0.3g

Ingredients

250ml vegetable oil, plus extra for the tin
260g plain flour
400g caster sugar
1 tsp baking powder
2 medium carrots (around 250g), peeled and roughly chopped
2 eggs
250ml milk
30g cocoa powder
60g caster sugar

Method

Heat the oven to 180C/160C fan/ gas 4. Oil and line the base of a 20cm springform cake tin. Mix the flour, sugar and baking powder together in a large bowl and set aside. Tip the oil, carrots and eggs in a blender and blitz until smooth. Pour the wet ingredients into the dry, stirring until smooth.
Pour the batter into the cake tin and give it a shake to get rid of air bubbles. Bake for 45 mins to 1 hr, until a clean knife or skewer inserted into the middle comes out clean. If the middle is sticky, put back in the oven for a further 5 mins. Remove from the oven and leave to cool in the tin.
For the drizzle, heat the milk, cocoa and sugar in a saucepan over a low heat. Stir until the sugar dissolves (about 5 mins), creating a thick, shiny drizzle.
Remove the cake from the tin and level the top using a serrated knife, then flip so the bottom becomes the top. Pierce all over using a knife or toothpick and put on a wire rack with a tray or large bowl underneath. Pour the drizzle over the cake in batches until it’s all absorbed. You can reuse any drizzle caught in the tray or bowl. Most of the drizzle should be absorbed.