Best Brazilian-Style Chocolate-Glazed Carrot Cake

177milkstreet.com

Karen Flannery

260 GRAMS (2 CUPS) ALL-PURPOSE FLOUR

2 TEASPOONS BAKING POWDER

½ TEASPOON TABLE SALT

342 GRAMS (12 OUNCES) CARROTS, PEELED AND CUT INTO ROUGH 1-INCH CHUNKS (ABOUT 2 CUPS)

321 GRAMS (1½ CUPS) WHITE SUGAR

¾ CUP COCONUT CREAM (FROM A 5.4-OUNCE CAN)

½ CUP GRAPESEED OR OTHER NEUTRAL OIL

3 LARGE EGGS

2 TEASPOONS GRATED ORANGE ZEST

2 TEASPOONS VANILLA EXTRACT

subheading: FOR THE GLAZE AND FINISHING:

113 GRAMS (4 OUNCES) SEMISWEET CHOCOLATE (SEE HEADNOTE), FINELY CHOPPED

¼ CUP STRAINED ORANGE JUICE

1 TEASPOON GRAPESEED OR OTHER NEUTRAL OIL

CHOCOLATE OR COLORED SPRINKLES, CHOCOLATE PEARLS OR ROUGHLY CHOPPED COCOA NIBS, FOR SPRINKLING (OPTIONAL)

Directions at 177milkstreet.com

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