Fried Mini Brazilian Carrot Cakes With Chocolate Sauce
Today's recipe gives our classic sweet treat a Brazilian twist by shrinking it down into bite-sized pieces, which are then fried and served with chocolate sauce.
Equipment
- Mixer
- Pot
- Kitchen Roll
Ingredients
- 2 carrots
- 3 oz sugar
- 1 tbsp cooking oil
- 2 eggs
- 3 fl oz milk
- 1 tsp baking powder
- 10 oz wheat flour
- 14 oz chocolate
- 11 fl oz cream
- 10 oz sugar for sugar and cinnamon mixture
- 1 tbsp cinnamon for sugar and cinnamon mixture
- oil for frying
Instructions
- Peel the carrots and cut them into small pieces. Add them to the milk, oil, sugar, and eggs in a mixer and puree everything.
- Transfer the mixture to a bowl and gradually fold in the flour. Next, stir in the baking powder.
- Heat up the oil for frying in a pot and add the batter in bite-sized portions using two spoons.
- Remove the carrot cake balls from the oil once they are golden brown. Dab them with kitchen roll. Finally, roll the balls in cinnamon and sugar.
- To make the chocolate sauce dip, first cut the chocolate into small pieces and pour hot cream on top of it. Stir the sauce until it has a nice, flat surface. Transfer the sauce to a bowl so that it's ready for dipping.