Brazilian carrot cake Recipe

Start by preheating your oven to 180°C/160°C fan/gas 4. Oil and line the base of a 20cm springform cake tin.

In a large bowl, whisk together the flour, sugar, and baking powder, then set it aside. Combine the oil, carrots, and eggs in a blender and blitz until the mixture is completely smooth, with no visible carrot chunks. Pour these wet ingredients into the dry mixture, stirring gently until just combined and smooth.

Pour the batter into your prepared cake tin. Give the tin a gentle shake or tap it on the counter a few times to release any trapped air bubbles.

Bake for 45 minutes to 1 hour, or until a clean knife or skewer inserted into the center comes out clean. If it's still sticky, return it to the oven for an additional 5 minutes. Once baked, remove the cake from the oven and let it cool completely in the tin.

Once the cake is cool, remove it from the tin. Use a serrated knife to level the top if needed, then flip the cake over so the flat bottom becomes the new top.

Place the cake on a wire rack with a tray or large bowl underneath to catch any excess drizzle. Pierce the cake all over with a knife or toothpick. Pour the prepared drizzle over the cake in batches, allowing it to soak in before adding more. You can collect and reuse any drizzle that drips into the tray or bowl below. Continue until most of the drizzle has been absorbed, leaving a glossy, rich coating.