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Ingredients

2 cups white sugar 3 eggs ½ cup vegetable oil 3 carrots, quartered 2 cups all-purpose flour 1 tablespoon baking powder ½ cup white sugar ½ cup cocoa powder 6 tablespoons milk 2 tablespoons unsalted butter

Nutrition Info

437.8 calories carbohydrate: 72.3 g cholesterol: 62.6 mg fat: 15.7 g fiber: 2.1 g protein: 5.6 g saturatedFat: 4.1 g servingSize: - sodium: 172.7 mg sugar: 50.6 g transFat: : - unsaturatedFat: : -

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.

1 10-inch cake

Brazilian recipe for carrot cake. The chocolate sauce will harden and form a shell as it cools.