Bolo de Cenoura: Brazilian blender carrot cake

Ingredients and method

One 9-by-13-inch sheet cake, cut into 12 squares

Ingredients

• For the cake: 360 g peeled, trimmed raw carrots (about 12 3/4 ounces), cut into thin rounds
• 4 large eggs
• 1 US cup neutral vegetable oil
• 1 1/2 US cups granulated sugar (about 300 g)
• 2 US cups all-purpose flour (240 g), spooned and leveled, plus a little for the pan
• 1 tablespoon baking powder
• 1/4 teaspoon fine salt
• A little unsalted butter, for greasing the pan
• For the thin glaze: 1/2 US cup granulated sugar (100 g)
• 2 tablespoons unsweetened Dutch-process cocoa powder
• 3 tablespoons whole milk
• 1 tablespoon unsalted butter (14 g)

Method

1. Heat the oven to 350°F (180°C). Butter and flour a 9-by-13-inch metal baking pan at least 2 inches deep. Whisk the flour, baking powder and salt together in a large bowl.
2. Blend the carrots, eggs, oil and cake sugar until the carrot pieces disappear and the mixture is smooth. Stop and scrape down the blender with the power off if needed. Work within its capacity and running-time limits.
3. Pour the carrot mixture into the flour mixture and fold gently until no dry flour remains. Transfer to the pan and level the surface. Do not taste raw batter.
4. Bake on the center rack. Begin checking at about 35 minutes; continue until the center springs back lightly and a toothpick comes out without wet batter. The source’s smaller pan takes about 45 minutes; this wider US pan makes a shallower cake, so use the doneness cues. Let stand on a rack for about 15 minutes.
5. For the glaze, whisk its sugar, cocoa, milk and butter together in a small saucepan. Bring to a boil over medium heat while whisking, then keep it bubbling and stirring for about 3–5 minutes until slightly thickened. Handle carefully; hot sugar can burn.
6. Spread the warm glaze thinly over the still-warm cake. Let the cake and topping cool together before cutting into 12 squares. The glaze should become less glossy and firmer as it cools.