Brazilian Carrot Cake
This Brazilian carrot cake has everything you’re looking for: a soft batter, a chocolate glaze you’ll love, and the prettiest orange color you'll ever see in a cake. The best part: it’s super easy to make.
Servings: 16 slices
Calories: 321kcal
Equipment
- 1 Baking sheet
- Blender
Ingredients
Brazilian Carrot Cake
- 2 ¼ cups carrots peeled and diced (about 3 medium carrots)
- ¾ cup vegetable oil plus 2 tbsp
- 3 large eggs
- 1 ¾ cups sugar
- 2 cups all-purpose flour minus 1 tbsp
- 2 teaspoon baking powder
Chocolate Frosting
- 1 cup sugar
- 4 tablespoon cacao
- 3 tablespoon butter
- 4 tablespoon milk
Instructions
- Start by preheating the oven to 350°F (180°C).
- In a blender, add peeled carrots, sugar, eggs, and oil.
- Blend for about 3 minutes, making sure no carrot pieces are left unblended.
- Pour the batter into a bowl. Add all-purpose flour and baking powder, stirring until there are no dry spots left. Be careful not to overmix, as overmixing can make the cake tough.
- Grease a 9x13 inch baking sheet. Pour the batter into the baking sheet and bake for 25-30 minutes. To test for doneness, insert a toothpick into the center of the cake: it will be ready when it comes out with only a few crumbs sticking to it, or clean.
- You can wait for the cake to cool, or you can make the chocolate frosting right away. This frosting will harden after it cools.
- For the chocolate frosting, in a saucepan, add butter, cocoa powder, sugar, and milk.
- Using low heat, let it simmer for 5 to 10 minutes, or until the chocolate mixture thickens and bubbles. Stir the mixture throughout the process.
- Pour the frosting while hot over the cake. Wait for it to set before slicing.
Video
Notes
Don't forget to substract 1 tablespoon of flour when measuring this ingredient. That way, you'll get about 240g of flour. Although I always use a kitchen scale when baking, this is a very forgiving cake recipe, so don't worry if you don't have one.
You can make cupcakes with this recipe. It makes about 16 regular-sized cupcakes. Just remember that the baking time is different (about 15 minutes for regular-sized cupcakes).
Don't open the oven door during the first 20 minutes: When you open your oven door, cool air gets in and lowers the temperature inside. This can cause the cake to sink in the middle, resulting in a heavy, thick carrot cake.
After removing your carrot cake from the oven, don't place it on a cold surface to cool. Let it rest on a cooling rack, close to the oven.
Nutrition
Serving: 1slice | Calories: 321kcal | Carbohydrates: 14g | Protein: 24g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 41mg | Sodium: 96mg | Potassium: 87mg | Fiber: 1g | Sugar: 1g | Vitamin A: 4.828IU | Vitamin C: 1mg | Calcium: 47mg | Iron: 8mg
