This Brazilian Chocolate Carrot Cake is a moist, vibrant twist on the classic — topped with a rich chocolate glaze.

4. Add carrot puree, maple syrup, coconut oil, vinegar, vanilla, almond milk, and the flaxseed water mixture to the dry ingredients. Mix to combine. Add shredded carrots and mix until just ...

3. Pour into a lined 25cm baking tin. 4. Bake for one to 1½ hours or until cooked through. Cover with foil if needed. Remove from the oven and cool.

If your mouth is already watering just looking art this beauty, we have good news, too: You can learn all the steps by virtually joining Martha for a baking class through Sur La Table on November ...

3. Beat eggs and next 4 ingredients at medium speed with an electric mixer until smooth. Add flour mixture, beating at low speed until blended.

Pour into the pan, smoothing out the surface. Bake for 1 hour and 10 minutes. Check the cake by placing a skewer in the centre and see if it comes out clean.