Brazilian Carrot Cake

Steps

1. 1
   Step 1:

   Heat the oven to 180C/160C fan/gas 4.

2. 2
   Step 2:

   Oil and line the base of a 20cm springform cake tin.

3. 3
   Step 3:

   Mix the flour, 400g caster sugar and baking powder together in a large bowl, then set aside.

4. 4
   Step 4:

   Put the oil, carrots and eggs in a blender and blitz until smooth.

5. 5
   Step 5:

   Pour the wet ingredients into the dry ingredients and stir until smooth.

6. 6
   Step 6:

   Pour the batter into the cake tin and shake it to remove air bubbles.

7. 7
   Step 7:

   Bake for 45 minutes to 1 hour, until a clean knife or skewer inserted into the middle comes out clean.

   45 min
8. 8
   Step 8:

   If the middle is sticky, return the cake to the oven for a further 5 minutes.

   5 min
9. 9
   Step 9:

   Remove from the oven and leave to cool in the tin.

10. 10
    Step 10:

    For the drizzle, heat the milk, cocoa powder and 60g caster sugar in a saucepan over low heat.

11. 11
    Step 11:

    Stir until the sugar dissolves, about 5 minutes, to create a thick, shiny drizzle.

    5 min
12. 12
    Step 12:

    Remove the cake from the tin and level the top using a serrated knife, then flip it so the bottom becomes the top.

13. 13
    Step 13:

    Pierce the cake all over using a knife or toothpick and put it on a wire rack with a tray or large bowl underneath.

14. 14
    Step 14:

    Pour the drizzle over the cake in batches until it is all absorbed.

15. 15
    Step 15:

    Reuse any drizzle caught in the tray or bowl; most of the drizzle should be absorbed.