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Carrot Pool Cake: A Delightful Treat for Every Occasion!

Are you ready to dive into a world where sweet meets savory? If so, let me introduce you to the Carrot Pool Cake—a dish that's not just about tantalizing taste but is also a feast for the eyes! This cake is bursting with the natural sweetness of carrots, rich oil, and delicious chocolate, making it a perfect option for birthdays, family gatherings, or just a cozy evening at home.
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Ingredients
  

  • 3 carrots chopped
  • 1 cup oil
  • 3 eggs
  • 2 cups sugar
  • 3 cups wheat flour
  • 1 tablespoon baking powder
  • Margarine and wheat flour for greasing
  • Chocolate sprinkles for topping
  • For Brigadeiro:
  • 2 cans condensed milk
  • 3 tablespoons butter
  • 6 tablespoons chocolate powder
  • 1 cup cream

Instructions
 

  • Prep the Carrots: Start by chopping the carrots into small pieces.
  • Blend: Combine the chopped carrots, oil, eggs, and sugar in a blender. Blend until the mixture is smooth.
  • Mix Dry Ingredients: In a separate bowl, combine the wheat flour and baking powder.
  • Combine: Slowly mix the wet ingredients into the dry ingredients until well combined. Be careful not to overmix.
  • Prepare the Pan: Grease and flour a 24cm cake pan to prevent sticking.
  • Bake: Pour the cake batter into the pan and bake in a preheated oven at 350°F (175°C) for about 30 minutes, or until golden and a toothpick comes out clean.
  • Cool: Once baked, allow the cake to cool before removing it from the pan. Cut the cake in half horizontally.
  • Make Brigadeiro: In a saucepan, combine condensed milk, butter, and chocolate powder. Cook over medium heat, stirring continuously until thickened. Remove from heat and stir in the cream.
  • Assemble the Cake: Place one half of the cake on a serving platter, drizzle with syrup made from milk and sugar, and spread half of the Brigadeiro on top. Add the second half of the cake, drizzle with any remaining syrup and cover it completely with Brigadeiro frosting.
  • Decoration: Sprinkle chocolate sprinkles over the top and refrigerate for at least 2 hours before serving.