This cake is moist, fragrant when cut into, and retains a beautiful flavour. The carrot, chocolate and orange all work very well together. I would have baked this again immediately but for a sugar, carrot and flour emergency in my kitchen.
This recipe came to me via Cindy, but I changed it up a bit.
Brazilian Carrot Cake (called such because the recipe's original progenitor is Brazilian)
1 cup sr flour
1.5 tbl baking powder
1.5 cups sugar (I used a combo brown, coconut and castor due to a dire sugar emergency in my kitchen)
400g carrots, coarsely grated
5 tbl soy milk
3/4 cup vegetable oil
1 tsp vanilla extract
half an orange's juice + zest
chocolate deliciousness for the top:
2 tablespoons cocoa
4 tablespoons sugar
2 tablespoons nuttelex
2 tablespoons soy milk
10g dark chocolate couverture
for on top of the top:
some dark chocolate couverture
a handful of walnuts
to make it a cake:
set ovens to
sift together flours, baking powder, salt and sugar. in a blender combine carrots, soy milk, vegetable oil, orange elements and vanilla extract. pulse together until a thick, rough, fluorescent orange goop appears. mix through the dry ingredients.
pour into a greased baking tin, and bake for about 40 minutes; at which point, bake at 170C for another ten minutes. allow to mostly cool.
over a low flame, mix together the elements of the chocolate deliciousness. when it's all melted and smooth, allow to boil for a minute and then take off the heat. put aside to cool for about 5-10 minutes, stirring occasionally.
chop up the walnuts, shave the chocolate. before the chocolate deliciousness can set, pour gently over the cake. top with walnuts and extra chocolate.
serve at your bestie's birthday dinner, and be annoyed when there's none left to eat later because everyone gobbled it up despite being full of burgers.
* where do we think this comma goes? '!",' seems awkward.