BRAZILIAN CARROT CAKE
This Brazilian Carrot Cake is light, moist, and vibrant with a smooth carrot purée base and topped with a glossy chocolate glaze. A beloved dessert in Brazil, it’s simple, sweet, and irresistibly good.
Ingredients
For the Cake:
- 3 medium carrots peeled and chopped
- ¾ cup vegetable oil
- 3 large eggs
- 1½ cups granulated sugar
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ¼ teaspoon salt
For the Chocolate Glaze:
- ¾ cup granulated sugar
- ¼ cup cocoa powder
- 2 tablespoons butter
- 2 tablespoons milk
Instructions
Preheat Oven:
- Preheat to 350°F (175°C). Grease and flour a 9x13-inch baking pan.
Blend Wet Ingredients:
- In a blender, purée carrots, oil, and eggs until smooth.
Mix Batter:
- Pour carrot mixture into a bowl. Add sugar and whisk to combine. Sift in flour, baking powder, and salt. Stir just until combined.
Bake:
- Pour into the prepared pan and bake for 40–45 minutes or until a toothpick inserted in the centre comes out clean. Let cool.
Make the Glaze:
- In a small saucepan, combine sugar, cocoa powder, butter, and milk. Cook over medium heat until smooth and slightly thickened, about 3–4 minutes.
Glaze the Cake:
- Pour warm glaze over the cooled cake and spread evenly.
Notes
Texture Tip: The batter should be very smooth after blending the carrots. Don’t skip this step.
Serving Suggestion: Serve at room temperature with coffee or tea.
Storage: Store in an airtight container at room temperature for 2–3 days or refrigerate for up to 5 days.
Make Ahead: Can be baked a day in advance and glazed just before serving.
Glaze Option: For a richer glaze, add a splash of vanilla or a pinch of salt.
Serving Suggestion: Serve at room temperature with coffee or tea.
Storage: Store in an airtight container at room temperature for 2–3 days or refrigerate for up to 5 days.
Make Ahead: Can be baked a day in advance and glazed just before serving.
Glaze Option: For a richer glaze, add a splash of vanilla or a pinch of salt.