Danielle Noce's Brazilian Carrot Cake (Bolo De Cenoura)

food52.com

Melba Martin

subheading: For the carrot cake:

2 cups (270g) ½-inch (1.3cm) carrot slices (from about 3 medium carrots, scrubbed but not peeled)

¾ cup + 1 tablespoon (200ml) neutral oil, like grapeseed

3 large eggs

1 ¾ cups (360g) sugar

1 ¾ cups + 2 tablespoons (240g) all-purpose flour

1 ½ teaspoons baking powder

1 teaspoon fine sea salt

subheading: For the ganache glaze:

6 ounces (170g) bittersweet chocolate, roughly chopped (1 cup)

1 teaspoon honey

7 tablespoons (100g) unsalted butter, in ½-inch (1.3cm) slices

Directions at food52.com

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