Brazilian Carrot Cake

12 standard portions

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Ingredients

• 3 medium carrots (peeled and chopped)
• 4 large eggs (at room temperature)
• 1 cup vegetable oil
• 1 ¾ cups granulated sugar
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon pure vanilla extract
• ¼ teaspoon salt
• 14 ounces canned sweetened condensed milk
• 1 tablespoon unsalted butter
• ¾ cup semi sweet chocolate (chopped, or chocolate chips)
• ⅛ teaspoon salt
• 1-2 tablespoons milk ( or cream, if needed, to adjust consistency)

Method

1. Preheat your oven to 350°F (180°C). Line a 9x13 inch (22x33 cm) pan with parchment paper.
2. In a blender or food processor, combine the chopped carrots, eggs, and vegetable oil. Blend until very smooth.
3. In a large bowl, sift together the sugar, flour, and baking powder.
4. Pour the carrot mixture from the blender into the bowl with the dry ingredients. Mix well until the batter is smooth and uniform. Be careful not to overmix the batter, stop stirring when there are no dry patches of flour visible.
5. Pour the batter into the prepared cake pan. Bake in the preheated oven for about 25 minutes, or until a toothpick inserted into the center of the cake comes out with a few moist crumbs. Allow to cool for 10 minutes in the pan, then transfer to a plate, or allow to cool completely if you want to frost the cake in the pan.
6. While the cake is baking, prepare the chocolate topping. In a small saucepan, combine the butter, sweetened condensed milk, chocolate chips, and milk or heavy cream.
7. Cook over medium heat, stirring constantly, until the mixture thickens, about 5 minutes.
8. Once the cake is done and slightly cooled, pour the warm chocolate topping over the cake, covering the surface evenly, add sprinkles if desired. Allow the cake to cool completely and the topping to set before slicing and serving.