Best Brazilian-Style Chocolate-Glazed Carrot Cake

177milkstreet.com

Diane Hooley

260 GRAMS (2 CUPS) ALL-PURPOSE FLOUR

2 TEASPOONS BAKING POWDER

½ TEASPOON TABLE SALT

342 GRAMS (12 OUNCES) CARROTS, PEELED AND CUT INTO ROUGH 1-INCH CHUNKS (ABOUT 2 CUPS)

321 GRAMS (1½ CUPS) WHITE SUGAR

¾ CUP COCONUT CREAM (FROM A 5.4-OUNCE CAN)

½ CUP GRAPESEED OR OTHER NEUTRAL OIL

3 LARGE EGGS

2 TEASPOONS GRATED ORANGE ZEST

2 TEASPOONS VANILLA EXTRACT

subheading: FOR THE GLAZE AND FINISHING:

113 GRAMS (4 OUNCES) SEMISWEET CHOCOLATE (SEE HEADNOTE), FINELY CHOPPED

¼ CUP STRAINED ORANGE JUICE

1 TEASPOON GRAPESEED OR OTHER NEUTRAL OIL

CHOCOLATE OR COLORED SPRINKLES, CHOCOLATE PEARLS OR ROUGHLY CHOPPED COCOA NIBS, FOR SPRINKLING (OPTIONAL)

Directions at 177milkstreet.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer