Bite-Sized Brazilian Carrot Cake
Well, my friends, the end of the summer is finally upon us. I’m the last to admit that the days of frolicking through fields like a puppy that ate a pot brownie are coming to an end, but there’s something I secretly love about fall. I think it might be carrots.
My friend Pati moved to the US from Brazil when she was 15. Last week she brought over a cookbook and translated this recipe from Portuguese while I made myself useful by standing there doing nothing. Pati has her own blog and takes the ill pictures. We nerded out and had a photo shoot with these lil’ cakes and my roommates made fun of us. Then asked to try them. And we ate them all. Extremely fast. Don’t be fooled by the carrot pictures, they’re indulgent and fluffy and will satisfy your sweet tooth. I’m tellin’ you, they’re definitely gonna make you wanna frolic.
- 1/2 cup coconut or canola oil
- 1/2 cup brown sugar (or sucanat)
- 1/4 cup white sugar
- 2 “eggs” (made with egg replacer)
- 1 cup all-purpose flour (or 1/2 whole wheat + 1/2 AP)
- 1 teaspoon baking powder
- pinch salt
- nutmeg, cinnamon to taste
- 1 1/2 cups grated carrots
Preheat oven to 350º
1. In a medium bowl combine oil and sugar and stir. Add the “eggs” (prepare using package directions) plus sifted flour*, baking powder, salt, and spices. Once incorporated, add the grated carrots and mix.
2. Lightly grease a muffin tray or cake pan and bake at 350º for 10-12 minutes, or until a toothpick inserted in the middle comes out clean.
*sift your flour! It makes a huge difference.
