Brazilian Carrot Cake


  • 3 large carrots, peeled and thinly sliced
  • 4eggs
  • 1 cup cooking oil
  • 2 cups white sugar
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 2 tablespoons butter or margarine
  • 1 cup white sugar
  • 1 cup instant hot chocolate mix
  • ¾ cup milk
  • Directions

  • Step 1

    Preheat oven to 350 degrees F (175 degrees C). Lightly grease 9×13 baking dish.


  • Step 2

    Place the carrots, eggs, and oil in a blender or bowl of a food processor. Process until carrots are finely chopped. 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. Pour the batter into the prepared baking dish.

  • Step 3

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

  • Step 4

    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.

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