Danielle Noces Brazilian Carrot Cake Bolo de Cenoura
Ingredients
- For the carrot cake:
- 2 cups (270g) 1/2-inch (1.3cm) carrot slices (from about 3 medium carrots, scrubbed but not peeled)
- 3/4 cup + 1 tablespoon (200ml) neutral oil, like grapeseed
- 3 large eggs
- 1 3/4 cups (360g) sugar
- 1 3/4 cups + 2 tablespoons (240g) all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon fine sea salt
- For the ganache glaze:
- 6 ounces (170g) bittersweet chocolate, roughly chopped (1 cup)
- 1 teaspoon honey
- 7 tablespoons (100g) unsalted butter, in 1/2-inch (1.3cm) slices
Instructions
Danielle Noce’s Brazilian Carrot Cake (Bolo de Cenoura) serves 12 original recipe by Food52.
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