Yes, I’m crazy about carrot cake! I have tried many different ones and I came up with this recipe.
Carioca Carrot cake:
200 g light brown sugar
200 ml sun seed oil
200 g all purpose flour - you can use wholemeal flour for a healthier version; my personal choice
2 tsp cinnamon
1 tsp ground nutmeg
Pinch of salt
250 g of peeled, grated carrot
100 g sultanas
Seeds scraped from one vanilla pod
100 g mixed nuts - in this case I had more hazelnuts in the cupboard
2 tsp of baking powder
How to prepare:
Follow the pictures step-by-step. Combine powdered ingredients apart from sugar together. The sugar goes in the blender with the eggs and oil. Then mix the nuts, carrot and sultanas with the powder mixture. Add the mixture from the blender after bending for about 3-4 min. I used a 15 cm ring baking pan. Bake for 45-60 min depending on your oven.
If you make this recipe, let me know what you think, post a picture :) Also, if you have a question get in touch on fb/twitter.
P.s. not suitable to cover with fondant as its very moist and unstable.
These are the cakes we made for the Århus Salvation Army Easter fair 2013. The fair raised 60.000 Danish Kroners. I’m very happy to be able to contribute. I have been a volunteer there and they do a really good job helping people with social problems, addictions and the home-less.
This was my first goal making daffodil flowers. I will try it again with a 6 petal cutter, they are my mother in law favourite flowers. The cupcake was lime and vanilla bourbon with Brigadeiro-like frosting for my Brazilian sweet tooth and girls get together. The addiction of vanilla in my opinion was worth it because it added a beautiful round flavour to the tangy lime flavour. Approved!
From Wikipedia, the free encyclopedia
Brigadeiro (Portuguese for Brigadier; also known in some southern Brazilian states as negrinho, literally “blackie”) is a simple Brazilian chocolate bonbon, created in the 1940s and named after Brigadier Eduardo Gomes, whose shape is reminiscent of that of some varieties of chocolate truffles. It is a very popular candy in Brazil and in Portugal and it is usually served at birthday parties, but can also be found at any kind of party.
The candy is made by mixing sweetened condensed milk, butter and cocoa powder( I use 70% dark chocolate bar, it melts and mixes so much easier and tastes better, I think.) together. The mixture is then heated in a pan on the stove to obtain a smooth, sticky texture. It is usually rolled into balls which are covered in granulated chocolate; It can also be consumed unrolled, with a spoon or used as a topping or filling for cakes, brownies and other pastries.
Beijinho is a variation that is often served together with brigadeiros at parties, and is prepared with grated coconut instead of cocoa powder.
My mouse cake.
I made this cake for a friend daughter’s; cute little Bianca. It was a “Pão de Ló” (Portuguese sponge cake recipe) vanilla bean sponge cake filled with dolce de leche (soft caramel milk based cream) with coconut and chocolate Swiss meringue butter cream.
It’s really difficult to work with fondant when it’s summer in Denmark and not having an air conditioner at home. It’s very humid;the humidity and the warm weather won’t let the coat under the fondant or the fondant itself set hard. So, it all stays soft and wobbly under the fondant and the fondant sometimes can even melts, yes melt!
The fondant I used to cover my husband’s birthday cake literally melted. I made him 3 little blue present boxes representing one for each decade, one day after I delivered the mouse cake. As he is more of a biscuit bloke so a very small cake would be the ideal for him. The morning after I made those mini cakes I found out that the fondant was melting! I always knew that a normal fridge and fondant was a terrible combination but I called the shop where I bought my fondant and they told me a trick; to put the cake in the fridge with a cotton tea towel over as the tea towel would absorb the humidity from the fridge! I wish I knew that before, it would have saved so much stress!
Meu bolo de cenoura: Esta receita foi desenvolvida por mim e testada 5 veses. Para fazer uma quantidade maior por exemplo na foto acima eu usei 200 gramas de todos os engredientes, 2 colheres de cha de canela em pó, 1 colher de sopa de fermento em pó, 1 fava seca de bainilha e 4 ovos ao invez de 2. Nao tem como errar é so usar a mesma medida dos engredientes. Espero que gostem como nos aqui em casa gostamos :)
150g de cenoura ja sem casca ou bem lavada e cortada
150g de açúcar
150 ml de óleo de semente de girassol ou outro oleo que nao tenha sabor forte
150g de farinha de trigo
50g de uva passas
1 colher de chá de canela em pó
Meia colher de chá (opcional) de noz-moscada
Uma colher de chá de fermento em pó
0,5 fava seca ou gotas de essência de baunilha
Modo de preparo:
Colocar os ovos, o açúcar e o óleo no liquidificador em velocidade máxima. Deixe misturar por 1-2 minutos. Junte a cenoura aos ovos no liquidificador e diminua a velocidade para a mínima para a cenoura ficar com alguns pedaçinhos( tambem pode ralar no ralo grosso se preferir). Peneire os ingredientes secos juntos em uma tigela. Misturar o creme da cenoura com os ingredientes secos. Misturar como se estivesse dobrando a massa dentro dos ingredientes secos ate que esteja homogeneo . As uvas passas podem ser salpicadas por cima ou encorporadas na massa. Asse em forno pré-aquecido em 170 graus.
Dica: Pode assar em forma de Muffin ou em forma de pão. Se muffins, vai assar de 15 á 20 minutos dependendo do forno. E se for à forma de pão, assar por mais ou menos meia hora. É importante deixar até que fique pronto, pois à fornos diferentes uns dos outros.
Opcionalmente, uma calda de acucar pode ser usada pra molhar o bolo, faz diferenca se molhado ou nao, molhado ele fica mais umido e saboroso. a calda é feita com as mesmas quantidades de acucar e água( eu prefiro 2 medidads de agua e uma de acucar) e fervida ate o acucar dissolver e diminuir em quantidade . Esta calda tbm pode ser aromatizada e, nesse caso cravos da india ficaria otimo, 1 ou 2 ja basta. Eu sempre uso a casca do favo de baunilha em minhas caldas, deixo ferver junto.
A cat cake for a girl that loves cats. I should have said happy burrrthday!
I made this cake to celebrate our 1 st anniversary as a Broome couple <3 :). The cake inspiration came from our wedding colours, purple, lilac and the flowers on the cake from my bouquet. Time simply flights! I thank God for blessing our house and allowing us to celebrate the first year of 100s more! Amen!