Galloway’s Brazilian Carrot Cake
3 Large Carrots
1 T. Cup of Oil
Dry Mixed Ingredients
2 T. Cups of Flour
2 T. Cups of Sugar
1 T. Spoon of Baking Powder
Method Add wet to dry and transfer after mixing thoroughly and place into a baking container and cook on 2 to 3 for approximately 45 minutes or until firm.
After cooking cover the top with a thick chocolate sauce and allow to soak into the cake as it is cooling.