Description
Indulge in the delightful experience of Brazilian Carrot Cake, a dessert that beautifully marries the natural sweetness of carrots with a luscious chocolate glaze. This moist and vibrant cake not only stands out for its unique flavor profile but also captivates with its eye-catching golden-orange hue, making it an ideal choice for any celebration or a simple treat after dinner. The combination of fresh ingredients and straightforward preparation ensures that both novice bakers and seasoned chefs can create this delightful dessert. Whether served at a party or enjoyed as a cozy afternoon snack, Brazilian Carrot Cake is sure to impress with every bite.
Ingredients
Scale
- 2 cups chopped raw carrots
- 3 large eggs
- 1 cup vegetable oil
- 1¾ cups white sugar
- 2 cups all-purpose flour
- 1 tbsp baking powder
- ¼ tsp salt
- ½ cup semi-sweet chocolate chips (or cocoa powder)
- 3 tbsp butter
- 1 tbsp corn syrup (or honey/agave)
- 2–3 tbsp milk (optional)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch or Bundt pan.
- In a blender, combine chopped raw carrots, eggs, and vegetable oil until smooth.
- Add white sugar to the mixture and pulse until well combined.
- In a large bowl, whisk together all-purpose flour, baking powder, and salt.
- Pour the wet mixture into the dry ingredients and stir gently until just combined; avoid overmixing.
- Pour the batter into the prepared pan and bake for about 30–40 minutes or until a toothpick inserted comes out clean.
- Allow the cake to cool in the pan for about 15 minutes before glazing.
- For the glaze, melt chocolate chips (or cocoa powder), butter, and corn syrup over a double boiler; add milk gradually if needed to reach desired consistency.
- Pour the glaze over warm cake and let it set before slicing.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Brazilian
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 28g
- Sodium: 180mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg