Description
This Brazilian carrot cake is a moist, fluffy, and vibrant dessert, topped with a rich chocolate glaze. Unlike American-style carrot cake, it uses blended raw carrots for a smooth texture and striking orange color, with no nuts or spices.
Ingredients
- 3 medium carrots, peeled and chopped
- 3 large eggs
- 1 cup (240 ml) vegetable oil
- 2 cups (400 g) granulated sugar
- 2 1/2 cups (312 g) all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 tbsp unsalted butter (for greasing pan)
- 1 tbsp unsalted butter (for glaze)
- 2 tbsp unsweetened cocoa powder
- 4 tbsp milk
- 4 tbsp granulated sugar
Instructions
- Preheat the oven to 350°F (175°C). Grease a bundt or rectangular cake pan with butter and lightly flour it.
- In a blender, combine chopped carrots, eggs, and oil. Blend until smooth and creamy.
- Pour the carrot mixture into a large bowl. Add sugar and mix until combined.
- Sift in the flour, baking powder, and salt. Gently fold until just combined—do not overmix.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 35–45 minutes, or until a toothpick inserted in the center comes out clean.
- While the cake bakes, prepare the chocolate glaze by combining butter, cocoa powder, milk, and sugar in a small saucepan. Cook over medium heat, stirring constantly, until it thickens slightly. Remove from heat.
- Once the cake is baked, let it cool for 10 minutes in the pan, then turn it out onto a wire rack.
- Pour the warm chocolate glaze evenly over the cooled cake.
- Let the glaze set slightly before slicing and serving.
Notes
- The cake texture is best when carrots are blended very smoothly.
- Do not overmix the batter once the flour is added to avoid a dense cake.
- You can use a rectangular pan or bundt pan, but baking time may vary slightly.
- This cake keeps well for 3–4 days stored at room temperature in an airtight container.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Brazilian
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 28g
- Sodium: 150mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
