Click here to view original web page at cooking.nytimes.com
Kelly Marshall for The New York Times. Food Stylist: Roscoe Betsill. Prop Stylist: Paige Hicks. Bolo de cenauro, a carrot cake often found in Portuguese and Brazilian bakeries, is thrilling in its simplicity. A few key ingredients (carrots, flour, sugar, eggs and oil) and a blender or food processor […]
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Author: Chocolate
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