2 1/2 cups all-purpose flour
3/4 cup grated carrot
1/2 cup unsalted butter, softened
1/2 cup granola with black raisins
1/2 cup guaraná powder
1 tablespoon active dry yeast
1 teaspoon baking soda
1 teaspoon vanilla extract
3 large eggs
1/2 ripe papaya, mashed
Topping
1/2 cup guaraná powder
4 tablespoons all-purpose flour
1 tablespoon cornstarch
1/2 ripe papaya, mashed
Accessory
A 23 cm round cake mold with a hole in the middle
2 1/2 cups all-purpose flour
3/4 cup grated carrot
1/2 cup unsalted butter, softened
1/2 cup granola with black raisins
1/2 cup guaraná powder
1 tablespoon active dry yeast
1 teaspoon baking soda
1 teaspoon vanilla extract
3 large eggs
1/2 ripe papaya, mashed
Topping
1/2 cup guaraná powder
4 tablespoons all-purpose flour
1 tablespoon cornstarch
1/2 ripe papaya, mashed
Accessory
A 23 cm round cake mold with a hole in the middle
Dough
Beat egg whites until stiff and set aside
In a bowl, beat egg yolks with grated carrot
Remove papaya seeds, mash and add to the mixture
Add flour and half cup of granola
Mix well and add unsalted butter
Add guaraná powder gradually, mixing constantly
Add yeast, vanilla extract, and baking soda
Mix well
Add egg yolk mixture and mix
Grease the mold with butter and dust with all-purpose flour
Pour the dough into the mold and bake in a medium oven for 40 minutes or until a toothpick inserted comes out clean
Remove from mold
Topping
Remove papaya seeds, mash, and mix with remaining ingredients except cornstarch, then heat over low heat, stirring constantly, until mixture thickens
Add cornstarch and mix
Pour topping over cake, decorate with granola, and serve
