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In the U.S., carrot cakes are often layered and baked in more than one round baking pan, or sometimes in a loaf pan or even in rectangular pan. On the other hand, in Brazil they are often a one-layer cake baked in a ring mold or rectangular pan.
While American-style carrot cake is frequently topped with a cream cheese frosting, Brazilian carrot cake is either served plain (like a coffee cake) or more typically, topped with a chocolate sauce, ganache, or even a soft brigadeiro (heavy creamy is added to the batter right after removing it from the heat to make it softer like a frosting).
Since the Brazilian carrot cake has a mild flavor — as most coffee cakes do, milk chocolate makes the best choice since it won’t overpower the carrot flavor. On the other hand, bittersweet and especially dark chocolate will be too strong.
Here are a few tips to add moistness to your cakes and prevent them from drying out. Substitute a fruit puree (e.g. applesauce, pumpkin puree, mashed ripe bananas, canned crushed pineapple or plum puree) for 1/2 of the oil or butter that is called for in the recipe.
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