Brazilian Carrot Cake (eggless)
Carrot cake brings to mind the delicious dense, nutty and textured cake at times topped with creamy frostings that instantaneously satiates the homesickness...Carrot cake has been my lunch for many occasions especially when I was in transit. However, this particular recipe of carrot cake is nothing like the one I described above.
When I had seen the recipe on some online video I assumed that only the technique differs but when I first made it I realised that it is a very spongy cake and the flavors completely rely on the quality of carrots we use to make this cake.
It is otherwise an easy recipe if you consider whipping up everything in the blender and then adding to the flour mixture.
Since I made the eggless version of this cake, I had to make my own inventions around its consistencies.
The Brazilians love theirs with chocolate icing hence I followed that cue too. I like the cream cheese frosting which I usually do for the carrot cakes but this was an experiment worth attempting considering chocolate would fly off...however my lil one just scraped off the icing and dug into his cake.
DH felt the cake tasted chocolate instead of carrots with the icing which I admit was the case but then if you are really are blessed with that kind of distinctive palate
Ingredients
1 cup carrots peeled and cubed - bite size cube to fill up your cup
1 cup all purpose flour
1 tspn baking powder
1/2 tspn baking soda
3/4 cup castor sugar
1/2 cup Vegetable Oil
1/3 cup Curd
1/3 cup Milk
For Icing
1 cup chocolate chips
1 cup fresh cream
Method
1) In a blender, add the chopped carrots, curd, oil and blend it until it turns into a smoothie
2) Add the sugar and blend once again
3) Now in a bowl take the flour, baking powder and soda and mix it well
4) Add a pinch of salt if you like, I skipped this
4) Now add the blended liquid smoothie to this flour mixture and using a spatula fold in to make a smooth batter
5) Add milk and mix again.
6) Now bake this batter in a 6 inch round cake pan for 20-25 min at 180c, or until the top a tooth pick comes out clean from the centre.
7) Remove the cake on a wire and let it cool down completely
8) Heat the milk cream until it starts scalding a bit, add the chocolate chips and remove from stove. Let it stand for 2 min and then mix using a spatula
9) Spread this icing on the cake
Serve the cake warm or cold.
When I had seen the recipe on some online video I assumed that only the technique differs but when I first made it I realised that it is a very spongy cake and the flavors completely rely on the quality of carrots we use to make this cake.
It is otherwise an easy recipe if you consider whipping up everything in the blender and then adding to the flour mixture.
Since I made the eggless version of this cake, I had to make my own inventions around its consistencies.
The Brazilians love theirs with chocolate icing hence I followed that cue too. I like the cream cheese frosting which I usually do for the carrot cakes but this was an experiment worth attempting considering chocolate would fly off...however my lil one just scraped off the icing and dug into his cake.
DH felt the cake tasted chocolate instead of carrots with the icing which I admit was the case but then if you are really are blessed with that kind of distinctive palate
Ingredients
1 cup carrots peeled and cubed - bite size cube to fill up your cup
1 cup all purpose flour
1 tspn baking powder
1/2 tspn baking soda
3/4 cup castor sugar
1/2 cup Vegetable Oil
1/3 cup Curd
1/3 cup MilkFor Icing
1 cup chocolate chips
1 cup fresh cream
Method
1) In a blender, add the chopped carrots, curd, oil and blend it until it turns into a smoothie
2) Add the sugar and blend once again
3) Now in a bowl take the flour, baking powder and soda and mix it well
4) Add a pinch of salt if you like, I skipped this
4) Now add the blended liquid smoothie to this flour mixture and using a spatula fold in to make a smooth batter
5) Add milk and mix again.
6) Now bake this batter in a 6 inch round cake pan for 20-25 min at 180c, or until the top a tooth pick comes out clean from the centre.
7) Remove the cake on a wire and let it cool down completely
8) Heat the milk cream until it starts scalding a bit, add the chocolate chips and remove from stove. Let it stand for 2 min and then mix using a spatula
9) Spread this icing on the cake
Serve the cake warm or cold.
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