The other day it was dark and rainy and weird and very fall like and I got up from bed to make Bret one of my favorite Brazilian recipes: Brazilian Carrot Cake. It’s very different than the American version and also it includes the best part: a chocolate covering that’s light and runny and wonderful! Here is the recipe if you are interested:
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In a blender, blend the carrots, eggs and oil for 5 minutes. Add all the other ingredients and blend until very smooth. Bake on a pre-heated 350 degrees oven. Take it out, let it cool for about 20minutes, make little holes on the top with a toothpick and reserve. Cook the chocolate covering in a small pan and pour over the cake. The chocolate will fill the holes, penetrate the cake and make it for a nice surprise when you cut it into pieces.
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