Amanda made a Brazilian carrot cake from a British website (ashbaber.com) and told me about it, and I decided to make it.  As she described, it is nothing like an American carrot cake and is very easy to make since the carrots and several other cake ingredients are ground up in a blender.  The icing is a popular Brazilian fudge called Brigadeiro.  (Here is a posting on Brigadeiros  rolled in sprinkles and served as a candy.)

For the cake

300 g. carrots, peeled and coarsely chopped

250 g. granulated sugar

250 ml vegetable oil

4 eggs

2 tsp. vanilla extract

250 g. all-purpose flour

1 Tbs. baking powder

¼ tsp. salt

For the brigadeiro icing

1 can condensed milk (396g.)

150 g. dark chocolate

150 g. heavy cream

50 g. unsalted butter

1/8 tsp. salt

Preheat the oven to 350 degrees.  Grease and line an 8 inch cake pan.

Put into a blender the carrots, sugar, oil, eggs, and vanilla extract.  Blend until smooth.

In a large bowl mix together the flour, baking powder and salt.  Pour the contents of the blender into the bowl.  Whisk until the flour is just blended into the batter.  Do not overmix.

Pour the batter into the cake pan and bake for about 70 minutes, or until a toothpick put into the center comes out clean.  Cool the baked cake on a rack.  When cool, put it bottom-side up on a cake plate.

Once the cake is cool, make the brigadeiro icing.

Put all the ingredients into a medium saucepan and heat over medium heat.  Stir until the chocolate and butter melt into the mixture.  Keep heating and stirring until the mixture slightly thickens into a mixture which is thick but pourable.

Pour the icing over the cake and smooth it over the top and sides of the cake.