This is a Brazilian take on a carrot cake, but it is a much lighter and smoother sponge and is finished with a chocolate glaze.
Although the ingredients might look similar, this traditional Brazilian carrot cake differs vastly from the traditional carrot cake because the raw carrots are puréed in a blender resulting in a smoother, much lighter sponge. Topping with a dark chocolate glaze might seem strange, but it is the traditional topping and the flavours work perfectly.
You will need a 25cm/10in Bundt tin and a blender or food processor to make this recipe.
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