Bolo de Cenoura

 

2 cups (260g) flour

1 tablespoon baking powder

1 teaspoon salt

1/2 cup/120ml neutral oil

10 ounces (300g) carrots, peeled and roughly chopped

1 1/4 cups (270g) sugar

3 eggs, at room temperature

1/2 cup (112g) full fat sour cream

1. heat oven to 350°F (180°C). Grease a 9" (22cm) cake pan with oil. Whisk together flour, baking powder and salt, and set aside

2. place carrots in a blender and pulse until the carrots are minced. Add sugar and pulse until just combined. Add eggs and oil and blend until smooth and frothy

3. combine carrot mixture with dry ingredients. Fold in sour cream. Pour into prepared cake pan and bake for 50-55 minutes 

Glaze

3 tablespoons (45ml) whole milk

3,5 tablespoons (50g) butter

1/2 teaspoon vanilla extract

3 tablespoons (22g) cocoa powder

1 cup (125g) confectioners sugar

1. combine milk, butter and vanilla. Whisk until butter has melted

2. add cocoa powder and sugar and whisk continuously  1-2 minutes

3. cool and pour over cooled cake