Bolo de cenoura Brazilian carrot cake
Ingredients
- 275g/9¾oz peeled carrots, roughly chopped
- 200ml/7fl oz sunflower or vegetable oil
- 3 large free-range eggs
- 2 tsp vanilla extract
- 375g/13oz golden caster sugar
- 275g/9¾oz plain flour, plus extra for dusting
- 1½ tsp baking powder
- ¾ tsp fine salt
- 3 tbsp milk
- 50g/1¾oz unsalted butter, plus extra for greasing
- ½ tsp vanilla extract
- 3 tbsp cocoa powder
- 125g/4½oz icing sugar
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