Brazilian carrot cake

Ingredients for 1 servings:

• 2 large carrots
• 1 cup oil
• 4 eggs
• 2 cups sugar
• 2 cups flour
• 1 tbsp cornstarch
• 1 packet of baking powder
• 1 can condensed milk, sweetened (Milkmaid)
• 1 tbsp margarine
• 2 tbsp cocoa powder, instant

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Bolo de Cenoura

Peel the carrots. Cut into pieces and cook in the microwave with a little water on high. Drain and let cool. Purée the carrots in a blender. Add the oil, eggs, and sugar and continue blending. In a large bowl, combine the flour, cornstarch, and baking powder. Add the contents of the blender and fold in. Grease and flour a Bundt pan. Pour in the batter. Bake in a preheated oven at 180°C for about 40 minutes, then do the skewer test. When the cake is golden brown but still runny on the inside, cover with aluminum foil and bake for another 15 minutes. Do the skewer test again. For the glaze, bring the sweetened condensed milk, margarine, and cocoa powder to a boil. Then simmer over low heat for about 10 minutes until the desired consistency is reached (it should be thick). Then spread the glaze over the cooled cake.