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Brazilian Carrot Cake

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Unlike its American counterpart, Brazilian carrot cake is smooth and dense, thanks to blending the carrots into the batter. Topped with a rich chocolate glaze, it’s a favorite treat for kids and adults alike.

Ingredients

Scale

For the Cake:

  • 3 medium carrots, peeled and chopped (about 250 g or 2 cups)
  • 3 large eggs
  • 3/4 cup (180 ml) vegetable oil
  • 1 1/2 cups (300 g) granulated sugar
  • 2 cups (250 g) all-purpose flour
  • 1 tablespoon baking powder
  • Pinch of salt

For the Chocolate Glaze:

  • 1/2 cup (100 g) granulated sugar
  • 1/4 cup (60 ml) milk
  • 2 tablespoons unsweetened cocoa powder
  • 1 tablespoon unsalted butter

Instructions

  1. Preheat the Oven:
    • Preheat your oven to 180°C (350°F). Grease and flour a 9×13-inch (23×33 cm) baking pan or a Bundt pan.
  2. Blend the Wet Ingredients:
    • In a blender, combine the chopped carrots, eggs, and vegetable oil. Blend until smooth and creamy.
  3. Mix the Dry Ingredients:
    • In a large mixing bowl, sift together the flour, sugar, baking powder, and salt.
  4. Combine the Batter:
    • Pour the blended carrot mixture into the dry ingredients. Gently fold together with a spatula until no streaks of flour remain. Do not overmix.
  5. Bake the Cake:
    • Pour the batter into the prepared pan. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
    • Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
  6. Make the Chocolate Glaze:
    • In a small saucepan, combine sugar, milk, cocoa powder, and butter. Heat over medium heat, stirring constantly, until the mixture begins to boil and thicken slightly (about 3-4 minutes).
    • Remove from heat and let cool for 2 minutes.
  7. Glaze the Cake:
    • Pour the warm chocolate glaze over the cooled cake, spreading it evenly with a spatula. Let the glaze set for a few minutes before serving.

Notes

  • For an extra glossy glaze, add a tablespoon of honey or corn syrup to the chocolate mixture.
  • If using a Bundt pan, make sure it’s well-greased and floured to prevent sticking.
  • Store the cake in an airtight container at room temperature for up to 3 days.

Find it online: https://ukfinda.com/brazilian-carrot-cake/