Brazilian Carrot Cake

Ingredients

• 1 lb (450 g) carrots, peeled and cut into small chunks
• 1¾ cups (238 g) all-purpose flour
• 1½ teaspoons baking powder
• ½ teaspoon fine sea salt
• 2 cups (400 g) granulated sugar
• ⅔ cup (160 ml) neutral oil
• 3 large eggs, at room temperature
• Baker’s spray, or butter and flour, for the pan
• 1 cup (200 g) granulated sugar, for the optional glaze
• 1 cup plus 3 tablespoons (100 g) unsweetened cocoa powder, for the optional glaze
• ½ cup (120 ml) water, for the optional glaze

Instructions

1. Center a rack in the oven and preheat to 350°F (175°C). Coat the inside of a 10-cup Bundt pan with baker’s spray, or butter it, dust with flour, and tap out the excess.
2. Whisk the flour, baking powder, and salt together in a medium bowl.
3. Put the carrot pieces, granulated sugar, oil, and eggs in a powerful blender or food processor. Blend until completely smooth and vivid orange, stopping to scrape the container as needed.
4. Pour the carrot mixture into a large bowl. Add the dry ingredients in two additions, folding gently after each one just until no streaks of flour remain.
5. Scrape the batter into the prepared Bundt pan and smooth the top. Tap the pan gently on the counter to release large air bubbles.
6. Bake for 45 to 55 minutes, until the cake is golden at the edges, springs back lightly, and a long tester inserted into the center comes out clean.
7. Cool the cake in the pan on a rack for 10 minutes. Carefully invert it onto the rack and cool completely.
8. For the traditional glaze, combine the sugar, cocoa powder, and water in a medium saucepan. Whisk over medium heat until smooth, then bring to a gentle boil and cook for 3 to 5 minutes, stirring frequently, until glossy and slightly thickened.
9. Set the cooled cake on a rack over a lined baking sheet. Pour the warm chocolate glaze over the top, allowing it to flow naturally down the fluted sides.
10. Let the glaze cool and set until mirror-shiny before slicing. The cake is also delicious unglazed.