Friday, October 21, 2016

Brazilian Style Carrot Cake

Growing up in Brazil I used to eat this cake a lot.  I loved making it when I became a teenager (because it is extremely easy to make) and now I love making it for my kids.  In Brazil the cake looks a lot more orange inside than making it here in the US.  I don't know what changes, but I still love the taste.  And the chocolate icing makes it all the better.  Don't get me wrong, I LOVE American Carrot Cake, but for me, it is a totally different cake.

I am not one to disguise my veggies, I believe kids should know how they look and learn how to eat them that way.  But that doesn't mean I disapprove other people doing it.  Moms have to do whatever it takes to get their kids to eat veggies, and if it is hiding them in baked goods so be it.  If you are looking for recipes with hidden veggies, this one is perfect for you.  You will be happy to know there's a full pound of carrots in here.  That's right! And there's no way kids can tell that's what is in it.

This recipe is part of a challenge I participated in a group of mom bloggers on Instagram.  The challenge was to make a healthy Halloween treat that did not contain refined sugars.  I used coconut sugar for the first time for this recipe and was pleasantly surprised by the results.  



Brazilian Style Carrot Cake

Cake

1 lb of carrots (clean, peeled and cut in cubes)
4 eggs
1/2 cup of walnut oil**
1 1/2 cups of coconut sugar*
2 1/2 cups of wheat flour
2 tablespoons of baking powder

Preheat the oven to 400 F. Place all ingredients in the blender starting with the wet ingredients. Blend it until smooth and place it in a greased baking pan. This cake looks beautiful in bundt form.  But you can use a 9x13 or cupcakes as well.  Bake it for 30 mins.  Time and/or temperature has to be adjusted for cupcakes.  When I made these they were ready in 15-20 minutes. 

Icing

6 tablespoons of coconut sugar
3 tablespoons of Dutch process chocolate
2 tablespoons of butter (or ghee if you want to make it dairy free)

Place all ingredients in a pan and stir it until it to boils for a couple of minutes.  The icing will be ready when you tilt the pan and the icing separates from the bottom of the pan. Place on top of cooled cake and add sprinkles if desired.

*coconut sugar or other sugar of your preference
** walnut oil works well, but vegetable oil or almond oil also works




3 comments:

  1. I think it's better to encourage them to take their meal rather than to make it a chore. For example tell them 'you can have that ice cream if you eat this broccoli".

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  3. Carrot cakes can be made in different flavors by adjusting fixings included the planning. Appropriately pineapple carrot cakes, carrot nut cake, carrot cakes with cream cheddar, zucchini carrot cakes, carrot coconut cakes, and carrot cakes with castor sugar can be readied.How to make carrot cake....

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