20 Jul 2011

Brazilian style carrot cake with cream and strawberries




 I love strawberries, among raspberries are my favorite berries by far .


 When we, on Sunday,  stopped by the market, the first thing I saw, in the produce section, were strawberries. 


Although were still pricey,  I can't resisted because winter strawberries are  more firmer and slightly most acid than summer. Which  l love




 And on Monday  started my day with a bowl of strawberries with cinnamon  muesli

As  left  some strawberries and I my favorite cake is carrot cake   I thought the combination with whipped cream and strawberries were perfect.

 The day was very cold and be near the oven will not be a bad idea. So I started to bake and I was happy 'cos besides making something good, warm my body. 

Well, here's the result I hope you enjoy and have a good weekend.



Ingredients


For the Brazilian style carrot cake.
  • 3  medium carrots
  • 1/2  cup sunflower oil
  • 4  large eggs
  • 2 cups sugar
  • 2 and a half flour  
  • 1 tablespoon baking powder
For the filling

  • 4 cups strawberries
  • 250 ml double cream
  • 1 teaspoon vanilla extract
  • 3 tablespoons sugar cane 

For the  chocolate sauce 

  •  1 tablespoon butter
  • 3 tablespoon  powdered chocolate or cocoa
  • 1 cup sugar 
Method:

    For the carrot cake:

      Preheat oven to 220 ° C
    Beat carrots in blender with eggs, oil and sugar

      In a bowl put the flour and baking powder and a pinch of salt.

    Mix with a spatula mix with blender mixture.
    Grease a rectangular pan and bring to the oven for 25 minutes or until golden brown or  inserting  a wooden pick in the middle would be  comes out clean.

    For the filling

    Wash strawberries and cut into half, reserve some for topping.
    Sprinkle strawberries with one tablespoon sugar and set aside
    Mix two remaining  tablespoons of sugar with the  cream and beat until thick and  form firm peaks .

      For the chocolate sauce 

    In a small saucepan combine all ingredients and bring the boil

    Make a sauce and brush  still warm over the cake.

    Assembly

    Cool the cake in a grid, cut into half.
    Brush with strawberries  juice  and scatter the sliced ​​strawberries. Pour whipped cream on top and flatten evenly. Put the other half over the cake and brush with chocolate sauce
    Garnish with reserved strawberries.

    Makes 8 servings

    10 comments:

    Bev Weidner said...

    This is so stinkin' beautiful, coffee just fell out of my mouth and into my lap.

    Dear. Babies.

    Juanjo said...

    Fantastic!! great pic!

    Dzoli said...

    Before my family moved to New Zealand I never tried carrot cake before.I was used to eat carrots as evgetable.Nowdays I offten malke one but again never the way you did here..very nice;)

    Marly said...

    Sylvia,

    Confesso que nunca me ocorreu servir bolo de cenoura assim, com chantilly e morangos.
    Mas deve ficar muito bom, adorei a idéia!

    Beijoca!

    Laurie said...

    This carrot cake looks so light and delicious Sylvia.. the photo's look amazing too!

    Mari said...

    Silvia, what a wonderful way to serve the carrot cake. It looks very yummy, I would love to try this recipe. I love the picture of the strawberry with the flower, adorable :)

    My Little Space said...

    Gosh Sylvia, this looks so tempting. I am salivating here. Slurp....
    Hope you're enjoying your day, dear.
    Kriaty

    Sally said...

    It's hard to imagine it being so cold you want to be near an oven. We are having a heatwave here in the Northeast US. I love the idea of strawberries and whipped cream with this cake; it really lightens it up!

    Ben said...

    Carrot cake with cream AND strawberries. I think I'm in love :)

    Lori Lynn said...

    Such a magical little cake. Sylvia, you even make a dirty bowl look like a work of art.
    LL