Danielle Noceâ??s Brazilian Carrot Cake (Bolo deCenoura)
"This is a cozy, remarkably easy Bundt cake thatâ??s made in homes across Brazilâ??technically carrot, but acts more like pound, dressed unstintingly with streaks of gooey chocolate ganache. It also happens to be naturally tinted perfectly for Halloween (though I hope you will eat it year-round, for both dessert and breakfast). Recipe translated and adapted from I Could Kill for Dessert. To read the full story, head here...."
INGREDIENTS
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2 cups (270g) 1/2-inch (1.3cm) carrot slices (from about 3 medium carrots, scrubbed but not peeled)
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3/4 cup + 1 tablespoon (200ml) neutral oil, like grapeseed
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3 large eggs
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1 3/4 cups (360g) sugar
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1 3/4 cups (240g) all-purpose flour
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1 1/2 teaspoons baking powder
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1 teaspoon fine sea salt
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6 ounces (170g) bittersweet chocolate, roughly chopped (1 cup)
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1 teaspoon honey
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7 tablespoons (100g) unsalted butter, in 1/2-inch (1.3cm) slices
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