This is an my unofficial entry to the literary/culinary blogging event called Novel Food, where we can prepare and blog about a dish that has a connection to a published literary work.  The wonderful Simone (of Briciole) and Lisa (of Champaign Taste) co-host this event, which is in its sixth season.  I say that it’s an unofficial entry since I’m a bit late in submitting my entry.  However it was a recipe I’d planned on posting for quite some time.   Thanks, Simone for including my late entry. 

I’d seen this cake recipe about a year ago on Tapioca Flour (obrigada/thanks Valentina!) and saved it with the intention of making it immediately.  I never got the chance.

This Brasilian Carrot Cake post was inspired by one of my favorite romance stories, Crush by Crystal Hubbard.  It’s about a heart throb rock star who rescues a headstrong girl from a near fatal accident at his concert and they fall in love.  The heroine is half Brazilian and she mentions her Brazilian grandmother’s cooking and several Brazilian dishes throught the book. 

In a previous Novel Food event, I prepared a dish (Leftovers with Dendi Oil) mentioned in the book.  The Brasilian Carrot Cake is not mentioned in the book.  However, it is something I see the heroine enjoying, something that perhaps her grandmother made for her.  Or, something that she may have unsuccessfully tried to make for her rock star boyfriend and then ended up ordering a dessert from a Brazilian restaurant to make up for her baking blunders.  LOL!

I also wanted to make this cake in celebration of some good news I received about author Crystal Hubbard.  She recently completed a very tough but successful round of chemotherapy treatment.  Yay!  So, I celebrate the good news with two of my favorite romance characters and a slice of Brasilian Carrot Cake.  Congrats Crystal!

Paz

Ed. Note:  Something interesting about the Brasilian Carrot Cake is that Valentina pointed out that it’s a ‘national passion’, a national institution.  In the comments section, she also mentions that the taste of this particular carrot cake is very diiferent from European-style carrot cakes.  After tasting it, I can also add that it tastes much different from American carrot cake, too.

The chocolate icing might sound unusual but it actually tastes perfect with this cake.  Absolutely perfect.

Also, I forgot to mention that I’m still looking for my own rock star.  As before, interested parties can apply here (on this blog).

The roundup of Novel Food entries have been posted.  They are in two parts and you can find them at Briciole and Champaign Taste.  Check them out, there’s nothing better than finding a good read and recipe!

Lastly, in addition to Valentina’s site, you can also find the original recipe and lovely photo of the cake on Ana’s blog (Kitchen Space).  The recipe for this cake comes from her grandmother, Anna.  Thanks, Ana for sharing the recipe with us, all. 

Crush by Crystal Hubbard

Brasilian Carrot Cake

Tapioca Flour

Main Ingredients

4 medium carrots, peeled and grated

3 medium eggs

2 cups of sugar

1/2 cup vegetable oil

2 cups plain flour

1 tablespoon baking powder

Chocolate Icing

2 tablespoons cocoa powder

2 tablespoons butter

5 tablespoons milk

8 tablespoons sugar

Grease a bundt pan and reserve.  Pre-heat the oven to 180°C (Paz note:  That’s about 350°F)

Take the grated carrot, the eggs, the vegetable oil and sugar and put it all in the blender.

Whiz it long enough to blend it all together but being careful not to over do it otherwise it might alter the consistency or  even the colour of the cake.  Pour the mixture in a mixing bowl and add the dry ingredients, stirring well.  Transfer the mixture to the prepared bundt pan and bake for approximately 40 minutes.  Leave it to cool on a rack.

Meanwhile put all the icing ingredients in a saucepan and stir it until the butter has melted and the mixture has thickened.  Pour it over the cake whilst still hot.  **Please note that the cup measurement used is 250ml.