Description
A classic Brazilian carrot cake made with blended carrots, oil, and eggs for a moist and fluffy texture, topped with a rich, glossy chocolate glaze.
Ingredients
- Cake:
- 3 large carrots, peeled and chopped
- 3 large eggs
- 1 cup vegetable oil
- 1 1/2 cups granulated sugar
- 2 cups all-purpose flour
- 1 tbsp baking powder
- Pinch of salt
- Chocolate Glaze:
- 1/2 cup cocoa powder
- 1 cup sugar
- 2 tbsp butter
- 1/3 cup milk
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch or bundt pan.
- In a blender, combine carrots, eggs, oil, and sugar. Blend until smooth.
- In a bowl, whisk flour, baking powder, and salt. Pour blended mixture into dry ingredients and stir until just combined.
- Pour batter into the prepared pan and bake for 35–45 minutes, or until a toothpick comes out clean.
- For the glaze, add cocoa powder, sugar, butter, and milk to a saucepan. Cook over medium heat, stirring until smooth and slightly thickened.
- Pour warm chocolate glaze over the cake while it’s still warm.
- Let the glaze set before slicing and serving.
Notes
- Blending the carrots ensures a smooth, velvety texture characteristic of Brazilian carrot cake.
- Do not overmix the batter to keep the cake tender.
- Serve slightly warm for the best chocolate glaze experience.
- Add a splash of vanilla to the glaze for extra depth.
- Prep Time: 15 mins
- Cook Time: 40 mins
- Category: Dessert
- Method: Baked
- Cuisine: Brazilian