Brazilian Carrot Cake
2 cups (300 grams) carrots, peeled and cut into 1/4- to 1/2-inch rounds
1 2/3 cups (335 grams) granulated sugar
1 cup (250 ml) neutral oil e.g. canola or safflower
1/4 teaspoon salt
1 1/2 teaspoons vanilla extract (optional)
2 cups (256 grams) all purpose flour
1 tablespoon baking powder
Preheat oven to 350°F ( 180°C). Grease and flour a bundt pan or a 13 x 9 rectangular baking pan. Set aside.
Sift the flour and baking powder together. Set aside.
Using a blender, blend the carrots, sugar, eggs, oil, and salt on high until perfectly smooth, about 45 to 60 seconds. Add the vanilla extract and blend for an additional 5 seconds.
Scrape the carrot mixture into a large bowl. Gently whisk or stir in the dry ingredients, just until smooth.
Pour mixture into the prepared pan. Bake for 45 - 50 minutes until a toothpick or cake tester inserted in the center of the cake comes out clean.
Allow the cake to cool in the pan for 10 - 15 minutes, then invert onto a baking rack to cool completely. Serve unfrosted or try this delicious Chocolate Sauce!