Carrot cake

 

There are no written records of carrot cake recipes before the 19th century. However, it is possible that the recipe originated in Europe, where carrots were a popular food.

The first known printed carrot cake recipe was published in a German cookbook called "Kochbuch für die Deutschen" ("Kitchen Book for Germans) in 1822. The recipe is quite simple and consists of grated carrots, eggs, sugar, wheat flour, and yeast.

In Brazil, the carrot cake recipe probably arrived in the 19th century with German immigration. The first known printed recipe for Brazilian carrot cake was published in a cookbook called "Cozinha Brasileira" ("Brazilian Cuisine) in 1876.

The carrot cake recipe became popular in Brazil in the 20th century, and today it is one of the most consumed cakes in the country. There are many variations of the recipe, but the most traditional version uses grated carrots, eggs, sugar, wheat flour, baking powder, and cinnamon.

Carrot cake
This carrot cake recipe contains gluten. If you make gluten-free recipes to sell, it is recommended not to work with wheat in the same place you make gluten-free recipes due to contamination because the flour is in the air and can contaminate other foods. Let's go to the recipe!

Carrot cake

Dough Ingredients:

3 cups of wheat
2 cups of sugar
4 eggs
3 medium-chopped carrots
1/2 cup oil

Topping ingredients:

200g sour cream
80g milk or semisweet chocolate

Method of preparation:

in the blender Place the eggs, oil, and carrots in the blender and beat for two to three minutes, until the dough is very smooth. Transfer the dough to a bowl or basin, scraping well all the dough that remains in the blender jar. Add the wheat flour; you can add the flour all at once, then the sugar, and mix gently until all the ingredients are incorporated. It looks like it will go wrong, but it turns out to be a very beautiful dough. Lastly, add the baking powder, stir everything until the yeast is well incorporated, and pour the dough into the mold I am using here, a round mold number 30. Take it to bake in a preheated oven at 180 degrees for 35 to 40 minutes, or I do the Sticks test; if it comes out dry, it's ready.

How to prepare the ganache:

To make the ganache, I mixed the chocolate with the cream. I heated this cream in a small pan, but it didn't come to a boil. I turned off the heat, so I put the chocolate in and kept stirring until it dissolved completely. For this ganache, I used 200 grams of milk cream in a box and an 80-gram chocolate bar. I used 44% cocoa chocolate here, but you can use any other bar, milk, white chocolate, whatever you prefer. One more tip: you can heat this cream in the microwave or in a bain-marie as you prefer. This method that I used took approximately 2 and a half minutes to break up the entire chocolate bar to mix everything. You can also use a processor already with warmed cream, put it in the mini processor, and pass it in the processor, which is much faster; I preferred it that way. After the chocolate is completely melted,

Let's pour this wonderful ganache on top of the cake. Of course, if you prefer, you can also put a chocolate syrup, the one made with sugar that gives a crackle. Spread well to cover the whole cake, then just cut and serve.

Well, I couldn't eat this delight, but my guinea pigs could; it was a super cake. cute, approved by friends and family