Fried Mini Brazilian Carrot Cakes With A Delicious Chocolate Saucebr br Many think of Bugs Bunny's go-to snack as a simple vegetable, but did you know that carrots have been used as sweeteners since medieval times? While recipes for carrot cake have been around for about 200 years, this illustrious dessert first appeared in American homes during the 1960s and has been a favorite ever since. Today's recipe gives our classic sweet treat a Brazilian twist by shrinking it down into bite-sized pieces, which are then fried and served with chocolate sauce.br br Bookmark Recipe: br Thanks for watching and don't forget to subscribe for a first-hand look at all our best recipes and cooking hacks! You can find this recipe and the full instructions on our website or below ↓↓.br br ******************************************************br br You'll Need:br br - 2 carrotsbr - 3 oz sugarbr - 1 tbsp cooking oilbr - 2 eggsbr - 3 fl oz milkbr - 1 tsp baking powderbr - 10 oz wheat flourbr br For the chocolate sauce:br br - 14 oz chocolatebr - 11 fl oz creambr br For the sugar and cinnamon mixture:br br - 10 oz sugarbr - 1 tbsp cinnamonbr br You'll also need:br br - oil for fryingbr br Here's How:br br 1. Peel the carrots and cut them into small pieces. Add them to the milk, oil, sugar and eggs in a mixer and puree everything.br br 2. Transfer the mixture to a bowl and gradually fold in the flour. Next, stir in the baking powder.br br 3. Heat up the oil for frying in a pot and add the batter in bite-sized portions using two spoons.br br 4. Remove the carrot cake balls from the oil once they are golden brown. Dab them with kitchen roll. Finally, roll the balls in cinnamon and sugar.br br 5. To make the chocolate sauce dip, first cut the chocolate into small pieces and pour hot cream on top of it. Stir the sauce until it has a nice, flat surface. Transfer the sauce to a bowl so that it's ready for dipping.