Magnificent Carrot Cake
by Tavolino
A moist and delicious carrot cake with a layer of creamy chocolate pudding and a caramel sauce, baked in a water bath for a perfect texture.
Ingredients
- oil 1 cup
- large carrots 2
- sugar (for the cake) 2 cups
- eggs (for the cake) 3
- all-purpose flour 3 cups
- baking powder 1 tablespoon
- eggs (for the pudding) 3
- sweetened condensed milk 1 can
- cow's milk 1 can (measured using the condensed milk can)
- cocoa powder 1 cup
- sugar (for the caramel) 1 cup
- water (for the caramel) 1/2 cup
Preparation
- 1
Prepare the caramel by melting 1 cup of sugar in a saucepan until golden brown.
- 2
Add 1/2 cup of water to the melted sugar and stir until you have a smooth syrup.
- 3
Grease a bundt pan with the caramel sauce and set aside.
- 4
In a blender, blend 3 large carrots, 1 cup of oil, and 3 eggs until smooth.
- 5
Transfer to a bowl, add 2 cups of sugar and 3 cups of all-purpose flour, mixing well.
- 6
Gently fold 1 tablespoon of baking powder into the cake batter.
- 7
For the pudding, blend 3 eggs, 1 can of sweetened condensed milk, and 1 can of cow's milk in a blender.
- 8
Add 1 cup of cocoa powder to the pudding mixture and blend again.
- 9
Pour the cake batter into the caramelized pan.
- 10
Carefully pour the chocolate mixture over the carrot batter.
- 11
Cover the pan with aluminum foil.
- 12
Bake in a water bath in a preheated oven for 60 minutes.
- 13
Remove from the oven and let it cool completely before unmolding.
- 14
Refrigerate for 120 minutes before serving to allow it to set.