Fried Mini Brazilian Carrot Cakes With A Delicious Chocolate Sauce
Many think of Bugs Bunny's go-to snack as a simple vegetable, but did you know that carrots have been used as sweeteners since medieval times? While recipes for carrot cake have been around for about 200 years, this illustrious dessert first appeared in American homes during the 1960s and has been a favorite ever since. Today's recipe gives our classic sweet treat a Brazilian twist by shrinking it down into bite-sized pieces, which are then fried and served with chocolate sauce.
- 2 carrots
- 3 oz sugar
- 1 tbsp cooking oil
- 2 eggs
- 3 fl oz milk
- 1 tsp baking powder
- 10 oz wheat flour
For the chocolate sauce:
- 14 oz chocolate
- 11 fl oz cream
For the sugar and cinnamon mixture:
- 10 oz sugar
- 1 tbsp cinnamon
You'll also need:
- oil for frying
1. Peel the carrots and cut them into small pieces. Add them to the milk, oil, sugar and eggs in a mixer and puree everything.
2. Transfer the mixture to a bowl and gradually fold in the flour. Next, stir in the baking powder.
3. Heat up the oil for frying in a pot and add the batter in bite-sized portions using two spoons.
4. Remove the carrot cake balls from the oil once they are golden brown. Dab them with kitchen roll. Finally, roll the balls in cinnamon and sugar.
5. To make the chocolate sauce dip, first cut the chocolate into small pieces and pour hot cream on top of it. Stir the sauce until it has a nice, flat surface. Transfer the sauce to a bowl so that it's ready for dipping.
Have you ever tried carrot cake in this form? The chocolate sauce goes perfectly with the deep-fried little balls of goodness — those Brazilians certainly know what they are doing!
Liked the look of the cake in the bonus video? You can find it here.