Hack: Chocolate Glazed Carrot Cake

|Bilingual Post-Artigo Bilíngue|

Looking a cake fast to do and that dirties very little of your dishes? Here is the perfect one. This cake is made in the blender, making the cake process easier and faster. Have a clue yet? Carrot cake! The perfect combination of a vegetable in a cake. Covered with chocolate ganache, the cake is so delicious that nobody will believe this cake is made with carrots. I am sure you will be able to hack this recipe in no time.

carrots
Carrots

Did you ever think that carrots could make such cake ingredients? This usually orange vegetable is full of beta-carotene, and can be beneficial to the skin, help prevent cancer and anti-aging.

You can now bake those benefits into a delicious cake. But it is not to be confused with the carrot cake you are used to.  The carrot cake presented here today is not the conventional one done in the United States. This is the Brazilian version of carrot cake so it has no spices, raisins or nuts. Nonetheless it has carrots, and it is as moist as the regular one in the States. Ready to make this one of your favorite vegetable cakes? Grab a pen and lets go! 😀

Chocolate Glazed Carrot Cake

 

Ingredients:

Cake Batter

  • 4 medium carrots, peeled and chopped
  • 3 large or 4 medium eggs
  • 1 cup oil, preferably canola
  • 1 cup sugar
  • 2 cup all purpose flour
  • 1 tablespoon baking powder

Chocolate Ganache

  • 150 – 200 mL heavy whipping cream
  • 100 g chocolate bar (70 % cocoa)
  • 1-2 tablespoon sugar

 

Instructions:

Preheat the oven at 180 °C (350 °F).

Chocolate Ganache

Place the chocolate bar into a heat proof glassware (bowl). Add around 1/3 cup water to a small pot and heat it up. Place the glass bowl on top of the pot to melt the chocolate. Once the boiling process starts, lower the heat. Add a small quantity of whipping cream to the bowl when the chocolate starts melting. Once the chocolate is fully melted, add slowly the rest of the whipping cream. When the mixture becomes homogeneous, add the sugar and turn off the heat. Let the ganache cool down.

Cake Batter

Sift the flour with the baking powder, and set aside.

In a blender, add the eggs, oil, carrots and sugar. Close the blender, and turn it on for 3-5 minutes. Make sure there are no carrot chunks. Next, transfer the batter to a bowl and slowly add the sifted flour with baking powder. Mix it very well until all the flour is fully incorporated. Add the cake batter to a prepared cake pan (your preference 9 in or bundt). Place it in the oven.

Perform the toothpick test. Once the toothpick comes out clean from the middle of the cake, the cake is ready. Remove the cake from the oven, and let it cool.

Once the cake is cooled, cover it with the chocolate ganache. You can add any other ingredient to decorate the cake, but the cake itself is absolutely delicious. Enjoy it.

Until next time, Hungry People.


 

Bolo de Cenoura com Cobertura de Chocolate

 

||POR|| Um dos bolos mais fáceis de se fazer é o bolo de cenoura, mas sabe porque? Porque é feito no liquidificador. Maravilhoso, não é? É a perfeita combinação de um doce e legumes. Com a cobertura de ganache de chocolate, nínguem consegue resistir ao bolo de cenoura.

carrots
Cenouras

Nunca pensei que cenouras fossem ser ingredientes maravilhosos para fazer bolos. É uma óptima maneira de enganar os filhos a comerem mais legumes 😉 Sabemos que a cenoura tem benefícios maravilhosos para a pele e pode prevenir cancro e envelhecimento.

O bolo de cenoura apresentado hoje não é o tradicionalmente consumido nos Estados Unidos de América. É a versão brasileira e é deliciosa. Não tem adição de nenhuma especiaria, nozes e frutos secos. Mas não deixa de ser maravilhoso, e não se vai arrepender quando experimentar pela primeira vez. Preparado/a para esse bolo fabuloso? Então vamos! 🙂

Bolo de Cenoura com Ganache de Chocolate

Ingredientes:

Massa

  • 4 cenouras médias, descascadas e cortadas aos pedaços
  • 3 ovos grandes ou 4 ovos médios
  • 1 chávena de óleo, de preferência canola
  • 1 chávena de açúcar
  • 2 chávenas de farinha de trigo
  • 1 colher de sopa de fermento em pó

Ganache de Chocolate

  • 150 – 200 mL de natas para bater
  • 100 g de chocolate em barra (70% de cacau)
  • 1-2 colheres de sopa de açúcar

Preparação:

Pré-aqueça o forno numa temperatura de 180 °C (350 °F).

Ganache de Chocolate

Quebre o chocolate em pedaços pequenos numa tigela de vidro a prova de fogo. Adicione 1/3 chávena de água a panela e aqueça. Derreta o chocolate em banho maria em lume baixo. Adicione uma pequena porção de natas pouco a pouco assim que o chocolate estiver completamente derretido. Uma vez bem misturado, adicione o açúcar e misture bem. Retire do lume e deixe o ganache esfriar.

Massa 

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