Description
This Brazilian Carrot Cake recipe is a delightful twist on the classic cake, featuring a moist crumb and a rich chocolate glaze. It’s a perfect treat for any occasion!
Ingredients
Scale
For the Cake:
- 2 cups chopped raw carrots (about 10 oz)
- 3 large eggs
- 1 cup vegetable oil
- 1¾ cups white sugar
- 2 cups all-purpose flour
- 1 tbsp baking powder
- ¼ tsp salt
For the Chocolate Glaze:
- ½ cup semi-sweet chocolate chips (or 3 tbsp cocoa powder)
- 3 tbsp butter
- 1 tbsp corn syrup (or honey/agave)
- 2 –3 tbsp milk (optional, to thin glaze)
Instructions
- Preheat oven and prepare pan: Preheat oven to 350°F (175°C) and grease a 9×13-inch or Bundt pan.
- Blend carrot mixture: In a blender, mix carrots, eggs, and oil until smooth.
- Add sugar: Incorporate sugar into the mix.
- Combine dry ingredients: In a separate bowl, whisk flour, baking powder, and salt.
- Mix wet and dry: Pour the wet mixture into the dry ingredients and gently stir to combine.
- Bake: Pour batter into the pan and bake for 30-40 minutes.
- Cool and prepare glaze: Allow the cake to cool for 15 minutes before glazing.
- Make chocolate glaze: Melt chocolate, butter, and syrup together. Thin with milk if desired.
- Glaze and serve: Pour the glaze over the cake and let it set before serving.
Notes
- You can add chopped nuts or coconut to the cake batter for extra texture.
- Ensure the cake is completely cool before adding the glaze to prevent it from melting too much.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Brazilian
Nutrition
- Serving Size: 1 slice (assuming 12 slices per cake)
- Calories: 320
- Sugar: 25g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
Keywords: Brazilian Carrot Cake, Carrot Cake Recipe, Brazilian Dessert, Chocolate Glaze, Baking
