First of all...I am not from Brazil! I have never had this type of carrot cake and I made it as a lark. Secondly, I admit that I toyed with the recipe a bit. I didn't want a huge amount of cake around the house - so I cut the measurements by half and used an 8x8 pan instead of the 9x13 pan. I also added a couple of shakes of pumpkin pie spice and a dash of vanilla and a sprinkling of corriander. The only hot chocolate mix I had in the house was a blend called "Mayan" which means there was a bit of cinnamon and other spice to it. It turned out GREAT! I loved the gooeyness of the soaked in icing. I will use this recipe again as a base and I think the next time I will throw in some raisins and nuts and make a cream cheese glaze. Even though I think it is more than likely fantastic made just as ordered in the recipe - my experimentation leads me to think you could do all sorts of things to this recipe to change it up - very versatile. The texture is moist and rich and it is just DELICIOUS!

Reviewed On: Mar. 30, 2009

I cut this recipe down to make only 15 because I could not imagine them turning into much of anything considering the limited ingredients and flavors...I am so glad I did not make the whole batch.

Reviewed On: Mar. 6, 2009

I made this tonight and yeah, it's pretty good. The one thing that throws me is the amount of yeast...2 packs? I used a quarter of that and the "crust" was perfect.

Reviewed On: Dec. 23, 2008