• Line an 8 inch (20cm) round baking pan with parchment paper. Grease the sides with butter or use cooking spray.
• Position the oven rack in the middle of the oven , and preheat to 356° F / 180° C (160° C fan).

Flour mixture

• Mix the flour, baking powder and salt together in a large bowl and set aside.
  2 cups (240g) all purpose flour, 1 Tablespoon baking powder, ¼ teaspoon salt

Carrot mixture

• Add oil, carrots, eggs, sugar and vanilla extract in a blender or food processor and blend until smooth
  1 cup (218 ml) vegetable oil, 2 cups (300g) sliced or diced carrots, 2 large eggs, 1 cup (200 g) white granulated sugar, 1 teaspoon vanilla extract
• Pour the blended carrot mixture into the bowl containing the flour mixture.
• Use a spatula to stir until just combined and there are no visible specks of flour.
• Pour the batter into the baking pan
• Bake for 30-35 minutes until a clean knife or skewer inserted into the middle comes out clean. If the middle is sticky, put back in the oven for a further 5 mins. (See note 4)
• Remove from the oven and leave to cool in the baking pan for about 10 minutes. (See note 5)
• Then turn the cake out onto a wire rack to cool completely before frosting.

Chocolate topping (frosting)

• Heat the cream in a small saucepan over medium heat until it begins to gently simmer. (Do not let it come to a rapid boil—that’s too hot!) Add the chocolate, then let it sit for 5 minutes to gently soften the chocolate.
  ⅓ cup (85ml) heavy cream, 1 cup (200 g) chocolate chips or baking chocolate chopped into small pieces.
• With a metal spoon or small rubber spatula, very slowly stir until completely combined and chocolate has melted.
• Spread over the top of the cooled cake.

Storage

• Brazilian carrot cake with the chocolate topping can sit out at normal room temperature, tightly covered in an airtight container, for 2 to 3 days. You can also store it in the fridge for up 5 days,
• To freeze: Let cool completely, then wrap (without the chocolate topping) in plastic wrap and then again in foil. Freeze for up to 2 months. Thaw in the fridge overnight and then apply the chocolate topping.