Description
Bright, colorful, and utterly delightful, Brazilian Carrot Cake features a moist texture and decadent chocolate glaze, perfect for any celebration.
Ingredients
Scale
- 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
- 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 to 350°F (175°C). Grease a 9×13-inch or Bundt pan.
- Combine carrots, eggs, and oil in a blender. Blend until smooth.
- Add sugar and pulse to mix.
- Whisk flour, baking powder, and salt in a large bowl.
- Pour in the wet mixture and stir gently until combined.
- Pour batter into the prepared pan and smooth the top.
- Bake for 30–40 minutes, until a toothpick comes out clean.
- Cool for 15 minutes before glazing.
- Melt chocolate, butter, and syrup over a double boiler. Stir until smooth, adding milk if needed.
- Pour over warm cake and let set before serving.
Notes
For an added flavor boost, consider adding a splash of vanilla extract to the batter.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Brazilian
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg