As i had the chicken already in the oven, i partially cooked the carrots then drizzled with olive oil and honey.
Nina's Brazilian Carrot Cake
Carrots olive oil parsnips pepper sea salt.
Recipe Summary Nina's Brazilian Carrot Cake
Mixing the batter in a blender makes this cake super easy to pull off.Ingredients | Glazed Carrots Oven Temp
2 ¼ cups all-purpose flour
1 tablespoon baking powder
¾ teaspoon salt
1 cup vegetable oil
2 cups white sugar
4 large eggs
1 ⅔ cups peeled and chopped carrots
1 cup whole milk
1 (3.5 ounce) bar bittersweet chocolate, broken into small pieces
2 tablespoons honey
1 tablespoon butter
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 13x9-inch baking pan.
Sift together flour, baking powder, and salt in a bowl.
Blend oil, sugar, eggs, and carrots in a blender, stopping to scrape down sides, until creamy and smooth, about 1 minute. Pour puree into a large bowl, then whisk in flour mixture until combined. Pour batter into prepared pan.
Bake in preheated oven until a toothpick inserted into center comes out clean, about 40 minutes. Transfer pan to a rack to cool, about 1 hour.
Stir together milk, chocolate, honey, and butter in a heavy saucepan and bring to a boil over medium heat, stirring. Reduce heat to medium-low and simmer, stirring constantly, until mixture is smooth, thick, and reduced to about 1 1/8 cups, about 10 minutes.
Pour frosting into a metal bowl and set in a larger bowl of ice water. Stir frosting until cooled and thickened, about 5 minutes. Frost cake evenly and cut into 12 pieces to serve.
Info | Glazed Carrots Oven Temp
prep:
25 mins
cook:
40 mins
additional:
50 mins
total:
1 hr 55 mins
Servings:
12
Yield:
1 cake
