Bolo de Cenoura com Cobertura de Chocolate

Serves 1
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Directions

  1. 1Add the carrots, oil, sugar, and eggs into the blender.
  2. 2Add the carrots, oil, sugar, and eggs into the blender.
  3. 3Add the carrots, oil, sugar, and eggs into the blender.
  4. 4Cover and blend.
  5. 5Cover and blend.
  6. 6Cover and blend.
  7. 7Remove the sides with a spatula.
  8. 8Remove the sides with a spatula.
  9. 9Remove the sides with a spatula.
  10. 10Sift flour, salt, and baking powder into a bowl.
  11. 11Sift flour, salt, and baking powder into a bowl.
  12. 12Sift flour, salt, and baking powder into a bowl.
  13. 13Mix dry ingredients.
  14. 14Mix dry ingredients.
  15. 15Mix dry ingredients.
  16. 16Add the dry ingredients into the wet ingredients in the blender in 3 parts, mixing in between each one.
  17. 17Add the dry ingredients into the wet ingredients in the blender in 3 parts, mixing in between each one.
  18. 18Add the dry ingredients into the wet ingredients in the blender in 3 parts, mixing in between each one.
  19. 19Pour the mixture into a greased cake pan.
  20. 20Pour the mixture into a greased cake pan.
  21. 21Pour the mixture into a greased cake pan.
  22. 22Bake in a preheated oven at 180°.
  23. 23Bake in a preheated oven at 180°.
  24. 24Bake in a preheated oven at 180°.
  25. 25Melt the butter, milk, sugar, and chocolate in a saucepan in low heat.
  26. 26Melt the butter, milk, sugar, and chocolate in a saucepan in low heat.
  27. 27Melt the butter, milk, sugar, and chocolate in a saucepan in low heat.
  28. 28Sift the chocolate powder to it.
  29. 29Sift the chocolate powder to it.
  30. 30Sift the chocolate powder to it.
  31. 31Mix until uniform.
  32. 32Mix until uniform.
  33. 33Mix until uniform.
  34. 34Unmold cake.
  35. 35Unmold cake.
  36. 36Unmold cake.
  37. 37Pour the chocolate frosting on top.
  38. 38Pour the chocolate frosting on top.
  39. 39Pour the chocolate frosting on top.

Ingredients

  • 240 g Sugar
  • 240 g Sugar
  • 240 g Sugar
  • 260 g Wheat flour
  • 260 g Wheat flour
  • 260 g Wheat flour
  • 1 tablespoon Baking powder
  • 1 tablespoon Baking powder
  • 1 tablespoon Baking powder
  • 100 ml Oil
  • 100 ml Oil
  • 100 ml Oil
  • 300 g Raw carrots
  • 300 g Raw carrots
  • 300 g Raw carrots
  • 1 pinch Salt
  • 1 pinch Salt
  • 1 pinch Salt
  • 3 Eggs
  • 3 Eggs
  • 3 Eggs
  • 6 tablespoons Sugar
  • 6 tablespoons Sugar
  • 6 tablespoons Sugar
  • 6 tablespoons Chocolate powder
  • 6 tablespoons Chocolate powder
  • 6 tablespoons Chocolate powder
  • 3 tablespoons Unsalted butter
  • 3 tablespoons Unsalted butter
  • 3 tablespoons Unsalted butter
  • 4 tablespoons Whole milk
  • 4 tablespoons Whole milk
  • 4 tablespoons Whole milk

Equipment

BlenderSifterBowlWhiskSpatula21 cm Cake panSaucepan

Tips

  • If using a kitchen scale, follow the weight measurements in the description.
  • Blending ingredients a little longer makes the cake more uniform.
  • To check if cake is ready, insert a fork and if it comes out dry, the cake is ready.
  • Cake pan size is 21 cm.
Bolo de Cenoura com Cobertura de Chocolate | Clip Recipe