Cantik sungguh warna semulajadi kek nih...buatnya mudah dan rasanya sangat sedap lagi berkhasiat.....korang s3mua patut cuba resepi ni tau...
Saya share dua resepi satu ada letak susu n satu lagi tak.....saya try dua2 dan hasilnya sgt sedap. Yg resepi letak susu tu saya tambah 1/4 cawan walnut dan 1 sb poppy seed.....
Sumber daripada http://foodcookture.com/2011/11/23/carrot-cake-brazilian-style/
Brazilian Carrot Cake (Bolo de Cenoura)
Yields approx 24-28 pieces (approx size: 2×2 inches/5x5cm) if using rectangular 12×9 inch (30x23cm) pan.
Cook time: 30-40 min (cake)
Cooking temp: 350°F/180°C
4 small or 3 medium (250g) carrots, chopped
3 eggs, separated yolks and whites
1 ½ cups (300g) granulated (superfine/caster) sugar
1 tsp (5ml) pure vanilla extract
1/3 cup + 1 Tbl (100ml) vegetable oil (I use canola)
½ cup milk (125ml) (you can replace the milk by adding an equal amount of oil to the recipe)
2 cups (280g) all-purpose flour
pinch of salt
1 Tbl (15g) baking powder
1 cup (250ml) milk (more if you prefer a thinner coating)
4 Tbl (24g) unsweetened cocoa powder
¼ cup (50g) granulated sugar (if you prefer it sweeter, you can add another
¼ cup or 50 g of sugar – for a total of ½ cup or 100g of sugar)
1 Tbl (9g) corn starch
First separate the egg yolks from the whites and beat the egg whites into stiff peaks. Set aside.
Note: Beating the egg whites separately incorporates more air into the batter; which is a very important step to achieving a soft fluffy cake (I do this for every cake recipe).
However, to simplify, you can also put the entire egg into the blender if you wish to skip this step.Blend the chopped carrots, egg yolks, sugar, vanilla, oil, and milk in a blender until well mixed and carrots are thoroughly blended.
Note: I usually blend for approximately 5 minutes to make sure the eggs are well blended and not leave an “egg-y” smell or aftertaste.In a separate bowl, sift flour and salt.
Pour carrot blended mixture into the dry ingredients bowl and mix well.Slowly combine 1/3 of the whipped egg whites into the batter (the batter will feel a bit “heavy” so incorporate the egg whites slowly not to take away the “airiness”).
When well mixed, slowly combine the rest of the egg whites into the mixture.Add the baking powder and slowly incorporate it into the batter; do not over mix at this point.
Note: Baking powder is very delicate and should always be added as a last step whenever possible. Butter and flour a baking pan (I usually use a rectangular 12×9 inch (30x23cm) pan, but you can use any shape you prefer).
Bake at 350°F/180°C for 30-40 minutes.Note: Adjust cooking temperature depending on the size and type of pan you use. Check the cake at 20 minutes to perhaps adjust cooking time.
Every oven is different and I always check recipes approximately half-way and again two-thirds of the way to make sure I don’t overcook anything; especially when making a recipe for the first time.
Chocolate glaze directions:
Combine milk, cocoa powder, sugar, and corn starch into a blender or mix thoroughly.Pour into sauce pan and cook over low-medium heat stirring frequently so the mixture does not stick to the bottom of the pan.Once the mixture begins to thicken (approx 5-8min), remove it from heat and pour it over the carrot cake while still warm.
BRAZILIAN CARROT CAKE (BOLO DE CENOURA)
5-6 medium sized carrots, peeled and chopped
1 cup sugar
1/2 cup vegetable oil
2 1/2 cups flour
1 pinch salt
1 tablespoon baking powder
Preheat the oven to 400ºF. In a blender combine eggs, sugar, oil, and carrots. Blend on high until all is combined and is a pureed mixture.
Combine all dry ingredients in a bowl. Add to the pureed mixture and mix well. Pour batter into a cake pan, cupcake pan or loaf pan and bake for about 30 minutes, or until a toothpick comes out dry.(If using a bundt or cake pan, butter and flour pan before filling with batter)
1 can Sweetened Condensed Milk
3-4 tablespoons of sweetened chocolate powder
1/4 C. butter
pinch of salt
Preparation:Over medium-low heat, stir constantly the first three ingredients.Cook the mixture until it thickens (about 10 minutes) enough to show the pan bottom during stirring (it will be firm enough to stay together and not spread) Pour into a greased dish and let cool to room temperature. Grease your hands with butter and take small amounts of candy and form into 1 1/2 inch balls.Roll the balls in chocolate sprinkles to decorate.