Brazilian-style Carrot Cake
by Elaine Abousalh
Brazilian-style Carrot Cake Recipe
3 raw mid-sized carrots
2 cups of flour
¾ cups of vegetable oil
1 ½ cups of sugar
1 tablespoon of baking powder
Peel the carrots and chop them in small bits. Put them in a blender with the oil and egg yolks and whiz until it turns into a paste. Pour this mixture into a bowl and add flour, sugar and baking powder. Stir well. In a separate bowl, beat the egg whites until soft peaks form and then incorporate them carefully into the cake batter. Pour into a buttered pan and bake at 350F for about 30 minutes.
While cake is still warm, glaze it with the following chocolate sauce:
2 tablespoons of cocoa, 2 tablespoons of butter, 4 tablespoons of milk, 4 tablespoons of sugar. Heat all ingredients in a saucepan until it thickens up.