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Brazilian-Style Carrot Cake with Chocolate Sauce

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Brazilian-Style Carrot Cake with Chocolate Sauce

I hope everyone has enjoyed the Brazilian recipes.  This is the last one since I can't remember anything else we cooked.

I asked our daughter if she kept in touch with Erica.  She said she did while they were in college.  She said that Erica met a guy while at college named Armando.  They eventually got married and now have a couple of kids. They both are teachers somewhere in Brazil.

It was nice to learn how she turned out.

Brazilian-Style Carrot Cake with Chocolate Sauce


   2 cups white sugar
   3 eggs
   ½ cup vegetable oil
   3 carrots, quartered
   2 cups all-purpose flour
   1 tablespoon baking powder

Chocolate Sauce:

   ½ cup white sugar
   ½ cup cocoa powder
   6 tablespoons milk
   2 tablespoons unsalted butter


   Preheat oven to 350 degrees F (175 degrees C). Grease a 10-inch cake pan and dust with flour.

   Combine 2 cups sugar, eggs, vegetable oil, and carrots in a blender; blend until very smooth, about 5 minutes.

   Pour carrot mixture into a bowl; add flour and baking powder. Mix well to combine. Pour into the prepared cake pan.

   Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes. Cool in the pan for 5 minutes. Invert onto a wire rack to cool.

   Combine 1/2 cup sugar, cocoa powder, milk, and butter in a small saucepan over low heat. Cook, stirring constantly, until sauce begins to bubble and thicken, 3 to 4 minutes. Remove from heat and quickly spread over cake.


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