Brazilian carrot cake

Instructions

1- step 1 Heat the oven to 180C/160C fan/ gas 4.

2- Oil and line the base of a 20cm springform cake tin.

3- Mix the flour, sugar and baking powder together in a large bowl and set aside.

4- Tip the oil, carrots and eggs in a blender and blitz until smooth.

5- Pour the wet ingredients into the dry, stirring until smooth.

6- step 2 Pour the batter into the cake tin and give it a shake to get rid of air bubbles.

7- Bake for 45 mins to 1 hr, until a clean knife or skewer inserted into the middle comes out clean.

8- If the middle is sticky, put back in the oven for a further 5 mins.

9- Remove from the oven and leave to cool in the tin.

10- step 3 For the drizzle, heat the milk, cocoa and sugar in a saucepan over a low heat.

11- Stir until the sugar dissolves (about 5 mins), creating a thick, shiny drizzle.

12- step 4 Remove the cake from the tin and level the top using a serrated knife, then flip so the bottom becomes the top.

13- Pierce all over using a knife or toothpick and put on a wire rack with a tray or large bowl underneath.

14- Pour the drizzle over the cake in batches until it’s all absorbed.

15- You can reuse any drizzle caught in the tray or bowl.

16- Most of the drizzle should be absorbed.