Description
This Brazilian Carrot Cake is a moist and flavorful dessert made with freshly grated carrots, tender cake layers, and topped with a rich chocolate glaze. It combines the natural sweetness of carrots with a fluffy cake texture and a luscious chocolate topping, making it a beloved treat in Brazilian cuisine.
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
- Prepare the Cake Batter: In a blender, combine the chopped raw carrots, eggs, vegetable oil, and white sugar. Blend until the mixture is smooth and evenly combined, ensuring the carrots are fully pureed into a smooth batter.
- Mix Dry Ingredients: In a large bowl, sift together the all-purpose flour, baking powder, and salt to ensure even distribution and to prevent clumps in the cake batter.
- Combine Wet and Dry Ingredients: Pour the blended carrot mixture into the bowl with the dry ingredients. Gently fold and mix with a spatula or spoon until just combined, taking care not to overmix to maintain a light and tender cake texture.
- Bake the Cake: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch (23×33 cm) baking pan. Pour the batter evenly into the pan. Bake for approximately 40-45 minutes, or until a toothpick inserted in the center comes out clean.
- Prepare the Chocolate Glaze: In a small saucepan over medium heat, melt the butter with the semi-sweet chocolate chips and corn syrup. Stir continuously until the chocolate is fully melted and smooth. If using cocoa powder instead of chips, whisk it in thoroughly to avoid lumps. Add milk 1 tablespoon at a time if you desire a thinner glaze consistency.
- Glaze the Cake: Once the cake has cooled slightly but is still warm, pour the chocolate glaze evenly over the top. Let the glaze set before slicing and serving.
- Serve: Slice into squares and enjoy this moist, chocolatey Brazilian carrot cake with a cup of coffee or tea.
Notes
- You can substitute the semi-sweet chocolate chips with unsweetened cocoa powder for a more intense chocolate flavor in the glaze.
- If you prefer a sweeter glaze, increase the corn syrup or honey slightly.
- The carrots must be blended raw to maintain moisture and carrot flavor in the cake.
- Ensure the cake is slightly warm when adding the glaze to help it spread smoothly and evenly.
- This cake keeps well stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
Keywords: Brazilian carrot cake, carrot cake with chocolate glaze, moist carrot cake, Brazilian dessert, chocolate carrot cake