Oi Gente!!

I’ve loved carrot cake since I was a child, and I am positive I am not the only person in the world to have fond memories of eating them growing up.  To me a carrot cake (drowning in super sweet brigadeiro) is one of those nostalgic, comfort foods, that just brings back the best memories of my family and my childhood.  When I first moved to the US, I would have these really dark moments of missing my family like crazy, and I would always try to look for ways to fill that gap (with food, obviously).  One time I was at a grocery store and read a sign that the carrot cakes were on sale ‘buy one get one free’, so duhhhhh I ran for it.  Except I was looking and looking and couldn’t find anything that looked like a carrot cake.  NOOOOO!  I must have been looking super sad, or utterly confused because someone from the bakery department came to me and asked if I needed help.  I said I had been looking for the carrot cakes, but apparently they were already sold out.  The guy looked at me like girl, are you blind!?  Then he said uhh they are right here (apparently within arm reach from where I had been standing the whole time, which only made me even more confused).  Now was my turn to look at the guy like dude, what?  And after about 30 seconds of awkwardness, the guy grabs one the boxes and hands it to me, and I continue to wonder what was wrong with him.  The box did say carrot cake, and the cake clearly had a little carrot pipped on top and everything, but all I could think to myself was why in heavens is this cake covered in white stuff!!?  What the… what??!!!  The reason why I was so confused, is because in Brazil, carrot cakes call for a chocolatey brigadeiro ganache, so seeing that white stuff all over the cake was like whoa.

Either way, I brought the cakes home only to find out they also had raisins and nuts in the cake.  At some point I start to cry because I realized that cake was so far from what I expected that it just frustrated me instead.  The cake was super great but the memories didn’t come and the emotional attachment just wasn’t there.  So I called my mom, super upset, and her only reaction was “Raisins and nuts?!?! WHAT A GREAT IDEA!! I’ll try that…” which totally made me giggle and forget that I was upset in the first place.

 

What about you?  Do you have an emotional expectation of certain foods that you used to eat when you were a kid?  Leave me a comment and tell me!!

 

Even though you might be set on your favorite carrot cake recipe, you should totally give my recipe a try to have a little taste of my childhood.  Make it, take a picture and share it #cookingwithaline and let me know how you liked it 🙂

 

I’m so excited you are here and ready to make one of my favorite cakes… YAY!  This cake is so incredible and so easy to make and I truly hope you love it as much as I do, so let’s get started!!!

Start your oven so it is preheating while you gather up the ingredients

Grease and flour a bundt cake pan – I always use butter, because butter tastes so damn good, that’s why…

Sift the flour, baking powder and salt into a large bowl and whisk to combine, and set aside

Crush the carrots in your blender, like this…

After you mesmerize yourself by how pretty this is already looking, you can add the sugars.  Note 2 things:

  • In this step we are trying to get as close as we can to a puree, so the order is important here. The sugar granules will help you grind the carrots even further – If you just combine sugar and liquids, for instance, you will end up with larger chunks of carrot, which is fine, but you might not get the same bright color and pronounced carrot taste in the end.
  • The other thing to note is, my mom just uses a full cup of regular white sugar, as opposed to half regular sugar and half brown, so either way is fine and absolutely delicious

Now get blending…

Until it looks something like this… make sure to always scrape the sides of your blender before you move to the next step to make sure everything is mixed up evenly

Add the oil, and blend until it looks sorta like a smoothie – Seriously you guys… YOU GUYS!! GENTE!!!! LOOK AT THIS COLOR!!!!!

Crack the eggs into a small bowl, add the vanilla and whip until combined

Then pour the egg mixture into the blender and pulse just enough to combine the eggs with the carrot oil sugar smoothie… (about 2-3 times – to avoid over-mixing) that smoothie sounds so gross if you were to actually drink it… *gag*

Pour the carrot cream into the bowl with the dry ingredients and fold until well combined… again, look at this bright batter!!

Pour the batter into the greased pan and say it with me LOOK AT THIS BRIGHT BATTER, GENTE!!!!  Can you tell I’m obsessed with it…?

Then bake until a cake tester/toothpick inserted to the middle comes out lightly crumbly to clean (about 35-40 mins) – just like this…

But wait!!  While your cake is baking, let’s make some brigadeiro!  *happy dance*

Add the condensed milk, the chocolate powder, the cocoa powder and the cream to a small sauce pan (preferably nonstick) over medium heat and cook, stirring regularly (and scraping the bottom and sides to avoid burning) until thickened, about 10 minutes

Pour the brigadeiro on the cake while it is still hot, add some sprinkles on top and high five, we did it!

One more time tho… look at the color of this cake!  Don’t you just love it too??

Make it, take a picture and share it #cookingwithaline

 

Blender Carrot Cake with Brazilian Chocolate Ganache

25 minPrep Time

35 minCook Time

1 hrTotal Time

Save RecipeSave Recipe

Ingredients

    For the Cake:
  • 3-4 large carrots, peeled and cut into chunks
  • 2 whole large eggs
  • ½ cup of sugar
  • ½ cup of brown sugar
  • ¾ cup of vegetable oil
  • 1 tsp vanilla extract
  • 2 cups of flour
  • 1 tbsp of baking powder
  • pinch of salt
  • For the Brigadeiro:
  • 1 can of sweet condensed milk
  • 1/3 cup of chocolate powder (such as Nescau or Nesquik)
  • 1/3 cup of heavy whipping cream
  • 1/4 cup of cocoa powder, sifted
  • chocolate sprinkles to garnish (optional)

Method

    For the Cake:
  1. Preheat your oven to 350F
  2. Grease and flour a bundt cake pan
  3. Sift the flour, baking powder and salt into a large bowl and whisk to combine, set aside
  4. Using a blender, crush the carrots
  5. Scrape the sides of the blender cup, then add the sugar and blend more
  6. Scrape the sides of the blender cup, then add the oil and blend until all is creamed (smoothie consistency)
  7. Crack the eggs into a small bowl, add the vanilla and whip until combined
  8. Pour egg mixture into the blender and pulse (2-3 times) to combine with the carrot cream (do not over mix)
  9. Pour the carrot cream into the bowl with the dry ingredients and fold until well combined
  10. Pour into the greased pan and bake until a cake tester/toothpick inserted to the middle comes out lightly crumbly to clean (about 35-40 mins)
  11. Move the cake pan to a cooling rack and let it cool for about 10 mins, then remove the cake from the pan and let it cool in the rack
  12. For the Brigadeiro:
  13. Add the condensed milk, the chocolate powder, the cocoa powder and the cream to a small sauce pan (preferably nonstick) over medium heat and cook, stirring regularly (and scraping the bottom and sides to avoid burning) until thickened, about 10 minutes
  14. Pour brigadeiro over the cake and decorate with sprinkles
  15. Bom Apetite!!!
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http://www.alineshaw.com/blender-carrot-cake-with-brazilian-chocolate-ganache/

 

 

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