In the case

Carrots may be available in grocery stores throughout the year, but in the spring the best when they are seasonal and especially sweet. I especially like them raw saladsTo grilled or friedand in desserts such as Persian half and carrot cake– Sugar layering of root vegetables promotes the highlight of earthy, vegetable notes and brings out its natural sweets. These flavors are particularly outstanding in Bol de Cenoura, a light, gentle Brazilian carrot cake.

Unlike most American carrots, which contain grated carrots and mixtures, such as nuts, shredded coconut, pineapple pieces and raisins, Bolo de Cenoura is made with completely smooth and puree carrots. Another key difference is that there is no spicy cream cheese in the spectacle -as the cake is rich in chocolate frosty.

The following recipe comes from our Alabama -based Test Kitchen colleague Giovanna Vazquezwho often enjoys Bolo de Cenoura with his Brazilian family. His goal was to make a recipe for a cake that would be as good – if not better – as the increased versions. After a wide range of testing, he made a recipe for a wet carrot cake that is balanced, just enough sweet, without sticking and just as wonderful as a snack or dessert for a special occasion.

According to Giovanna, the dessert can be different per family: some use 9 and 13-inch baking dishes, others coming to a Bundt frying pan, others like Giovanna, 9-inch cakes. Some chefs blow up the dough in a blender – seams, eggs, flour and all – while others carefully mix the flour into the carrot puree.

Traditionally, the Bolo de Cenoura is flavored with a brigade, a combination of condensed milk, cocoa powder and butter. These ingredients are folded and cooked on a stove until they are placed in a thick mixture, which is poured on the cake. (When cooling, the same mixture is solid enough to turn into balls and cover with carriages, another popular pleasure known as “Brigadeiro”.)

Making Bolo de Cenoura well is not difficult, but the following tips ensure that the carrot cake is best possible.

Key techniques of wet, gentle Brazilian carrot cake

Prepare the dough by hand until mixed. Connecting everything in the blender, it is a tempting shortcut, but increases the risk of overloading dough and too much gluten, resulting in a tough, chewy cake. To ensure that the cake remains gentle, giovanna makes the carrot with sugar, vegetable oil and eggs, and then turn the liquid mixture with the flour, baking powder and salt by hand until it only develops gluten.

Triple the milk dairy product. While Giovanna enjoys the traditional brigade roller that has been poured on the cake, it is preferred by a slightly thinner glaze. It freezes with condensed milk and butter with traditional brigadeiro ingredients, but also contains the whole milk that gives the frost with a ganache-like texture that is not too thick and not too thin. “It's sweet and milky, and chocolate is slightly present in Brigadeiro,” he says. A little salt balances the sweets of condensed milk and improves the taste of cocoa powder.

Let me sit. You probably want to immerse yourself in the cake immediately after freezing, but Giovanna suggests that you let the glaze slicing and set the glaze set to serve. It takes a short 30 minutes you need – and we promise to be worth the wait.

Cooking method
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