brazilian carrot cake (bolo de cenoura)

This weekend I had a go at baking one of my favourite cakes, a Brazilian carrot cake. Unlike the Aussie version, the carrots are blended not grated and it is topped with a chocolate sauce rather than icing. The true Brazilian carrot cake chocolate topping is the one that "cracks" when you cut the cake up.

I used wholemeal flour instead of plain and the cake was surprisingly light and fluffy, just not as moist as you'd get with white flour but hey if it keeps me fuller for longer as they say I'm happy to stick to wholemeal.

I've cooked this recipe tons of times and it works every time:

3 small or 2 medium carrots, roughly diced
4 eggs
1 cup vegetable oil (I use canola)
1 pinch salt
2 cups caster sugar
3 cups self-raising flour (wholemeal or white, your pick!)

For the chocolate sauce:
8 tbsp chocolate powder
8 tbsp caster sugar
2 tbsp unsalted butter
4 tbsp milk

Pre-heat oven at 160oC (fan-forced) or 180oC (conventional).
Lightly grease a large baking tray.
Blend everything up until smooth and bake it for 20-25min depending on the oven.
In a small pot, cook the ingredients for the chocolate sauce over medium heat.
Simmer for 3 minutes.
Pour the hot chocolate sauce over the cake while it is still warm.

Bom apetite! Enjoy!