Today, one of my momma’s classic: a delicious and (relatively) healthy carrot cake!
I like the structure of it, the fact that it is more like a souffle than a cake, the taste, the memories … So, so good!
1 cup Canola Oil
1 / 2 cup Brown sugar
1 / 2 cup Organic Sugar
2 cups All Purp. Flour
1 / 2 teaspoon Baking Powder
1 / 2 teaspoon Baking Soda
Preheat oven to 180 ° C / 375F.
Pour your carrot mix into the bowl and mix with the remaining ingredients using the wooden spoon until it’s all combined well. No uncooked flour pockets allowed! It ruins the entire thing, just sayin’.
Place the dough in the pan, adjust with a spoon to make the surface even and bake for 30 minutes. Test with a toothpick. If it comes out dry, the cake is ready! Isn’t it the simplest thing? 😉
Allow it to cool and dig in!
It’s not overly sweet. If you’re a sweet-tooth, make the cake even more Brazilian and traditional, and sweet by making a simple chocolate sauce to go with it:
1 / 4 cup Cocoa Powder
1 / 4 cup Sugar or Agave
1 teaspoon Pure Vanilla Extract
Mix cocoa, sugar and vanilla. Add hot water with a spoon until the mixture reaches the consistency you want. Poke the cake several times with a toothpick and then, pour the sauce over!
I hope you have a great weekend!