You must know by now, I’m Brazilin, right? I’m from São Paulo, the most populous city in Brazil, a melting pot of cultures and cuisines. One thing I miss a lot is the different homemade desserts and cakes we have. I tried to make them here, but sometimes it’s not the same.
One of my favorites cakes is the carrot cake! You must be wondering, we have carrot cake here in the US, right? Yes, that’s right! However, the traditional Brazilian carrot cake is different from the American one. The Brazilian-style carrot cake is soft, sweeter and made with a batter containing carrots, covered with chocolate ganache. It’s delicious! In addition to that, the cake is rich in vitamin A, C, B2 and B3. Soooo, you are also getting some health ingredients!
To celebrate the premiere of PETER RABBIT 2, which is hitting theaters tomorrow, we decided to bake one. As Peter Rabbit is the star of the movie, the carrots are the stars of this recipe. The fleshier, the better.
(*Disclaimer – I received a gift card for purchasing the products for this post.)
Here is the recipe:
- 3 medium peeled and grated fresh carrots (about 2 cups after peel and grate)
- 3 medium eggs
- ¾ cup canola oil or vegetable oil or sunflower oil
- 1 ½ cup granulated sugar
- ¼ tsp salt
- 1 ⅔ cup all-purpose flour
- ½ tbsp baking powder
- Preheat oven to 350°F.
- Separate the egg yolks from the egg whites, placing the yolks into a large bowl and the egg whites into a medium bowl.
- Peel the carrots and grate them and then, measures about 2 cups.
- Mix the egg yolks, oil, sugar and carrots for 3 to 4 minutes, until the mixture is creamy and smooth, and the carrots have blended smoothly with the batter.
- Whip the egg whites into firm peaks and reserve.
- Add the flour in another large bowl, then add salt and baking powder. Stir to combine.
- Add the carrot mixture to the dry ingredients and fold it gently until all the ingredients are incorporated and no dry spots remain.
- Add ⅓ of the whipped egg whites and fold gently. Repeat with the ⅔ left.
- Grease baking sheet using butter, oil or cooking spray, dusting it with 1 tablespoon of all-purpose flour, tapping out the excess.
- Pour the batter into the prepared baking sheet and bake for about 30 minutes at 350°F, or until a toothpick stuck in the middle comes out almost clean.
- Remove from the oven and place in a cooling rack near it.
- 3 tbsp cocoa powder
- ½ cup whole milk
- 2 tbsp butter
- ½ cup condensed milk
- For the chocolate ganache, in a small saucepan mix cocoa, butter, and milk. Cook over medium-low heat, stirring continually for 6 minutes to prevent it from burning in the bottom.
- Then, add the condensed milk.
- Pour the ganache over the cake while hot and let the ganache set a little before serving.
In PETER RABBIT™ 2: THE RUNAWAY, the lovable rogue is back. Bea, Thomas, and the rabbits have created a makeshift family, but despite his best efforts, Peter can’t seem to shake his mischievous reputation. Adventuring out of the garden, Peter finds himself in a world where his mischief is appreciated, but when his family risks everything to come looking for him, Peter must figure out what kind of bunny he wants to be.
PETER RABBIT™ 2: THE RUNAWAY is hitting theaters tomorrow, June 11.
Directed by: Will Gluck. Written by: Will Gluck & Patrick Burleigh. Based on the Characters and Tales of “Peter Rabbit” by: Beatrix Potter. Produced by: Will Gluck, Zareh Nalbandian, Catherine Bishop, and Jodi Hildebrand.
The film stars Rose Byrne, Domhnall Gleeson, David Oyelowo, Elizabeth Debicki, with Margot Robbie, and James Corden as Peter Rabbit.