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Brazilian Carrot Cake Recipe

Brazilian Carrot Cake Recipe

5 from 1 vote
A moist, vibrant orange cake made with blended carrots and topped with a rich chocolate glaze. This Brazilian twist on carrot cake offers a unique, delicious dessert experience.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 12 pieces
Course: Dessert
Cuisine: Brazilian
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

the Cake:
  • 2 cups fresh carrots peeled and roughly chopped
  • 3 large eggs room temperature
  • ½ cup vegetable oil
  • 1 cup whole milk
  • 2 cups all-purpose flour
  • 1 ½ cups granulated sugar
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
the Chocolate Glaze:
  • 4 tablespoons unsalted butter
  • ½ cup unsweetened cocoa powder
  • ½ cup granulated sugar
  • ¼ cup whole milk
  • 1 tablespoon light corn syrup optional

Equipment

  • High-powered blender or food processor
  • 9x13-inch baking pan or bundt pan
  • Mixing bowls
  • Rubber spatula
  • Medium saucepan
  • Wire cooling rack
  • Measuring cups and spoons

Method
 

the Cake:
  1. Preheat oven to 350°F (175°C). Grease and flour a 9x13-inch pan.
  2. Blend carrots, eggs, oil, and milk until smooth.
  3. Whisk dry ingredients in a large bowl.
  4. Combine wet and dry ingredients until just mixed.
  5. Pour into prepared pan.
  6. Bake 35-40 minutes until done.
the Glaze:
  1. Combine all glaze ingredients in a saucepan.
  2. Heat while whisking until thickened.
  3. Pour over cooled cake.

Nutrition

Calories: 320kcalCarbohydrates: 45gProtein: 5gFat: 14gSaturated Fat: 4.5gPolyunsaturated Fat: 3.5gMonounsaturated Fat: 6gCholesterol: 55mgSodium: 180mgPotassium: 202mgFiber: 2gSugar: 28gVitamin A: 4500IUVitamin C: 2mgCalcium: 120mgIron: 1.8mg

Notes

  • Use fresh, bright orange carrots for best color
  • Ensure carrots are completely blended
  • Let cake cool before glazing
  • Store at room temperature for up to 3 days

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