Carrot cake with Amendoim Granulado

Ingredients

• 3 medium carrots (about 300 g), peeled and chopped
• 4 eggs
• 1 cup oil
• 2 cups sugar
• 2 1/2 cups wheat flour
• 1 tablespoon baking powder
• Butter and wheat flour for the pan
• Frosting: 1 cup sugar, 1/2 cup milk, 3 tablespoons chocolate powder and 1 tablespoon butter
• 80 g Amendoim Granulado (chopped roasted peanuts) to decorate

Method

1. Preheat the oven to 180 °C (350 °F) and grease a 24 cm pan with butter and wheat flour.
2. In a blender, blend the carrot, eggs and oil for about 3 minutes, until smooth.
3. In a large bowl, mix the sugar and wheat flour, add the blended mixture and stir until combined. Finally, stir in the baking powder.
4. Pour into the pan and bake for 40 to 50 minutes, until a toothpick comes out clean from the center. Let it cool completely, about 1 hour.
5. For the frosting, cook the sugar, milk, chocolate powder and butter over medium heat, stirring, for about 5 minutes, until creamy. Let it cool slightly.
6. Spread over the cold cake and cover with the Amendoim Granulado.