Description
This Brazilian Carrot Cake is a moist, fluffy dessert that combines the natural sweetness of fresh carrots with a rich chocolate glaze. The cake is made by blending raw carrots with eggs and oil, then combining with dry ingredients to create a smooth batter. It is topped with a luscious chocolate glaze that balances sweetness with a hint of butter and corn syrup, 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 or food processor, combine the chopped raw carrots, eggs, and vegetable oil. Blend until smooth and well incorporated. Pour the mixture into a large mixing bowl.
- Add dry ingredients: To the bowl with the carrot mixture, add the white sugar, all-purpose flour, baking powder, and salt. Stir gently with a spatula or spoon until just combined to form a smooth batter. Avoid overmixing to keep the cake tender.
- Bake the cake: Preheat your oven to 350°F (175°C). Grease and flour a cake pan, then pour the batter in. Bake for approximately 40 to 45 minutes, or until a toothpick inserted in the center comes out clean. Once done, remove from oven and let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Make the chocolate glaze: In a small saucepan, melt the butter over low heat. Add the semi-sweet chocolate chips (or cocoa powder) and corn syrup, stirring constantly until smooth and fully combined. If the glaze is too thick, stir in milk one tablespoon at a time until you reach your desired consistency.
- Glaze the cake: Once the cake has cooled, pour the chocolate glaze evenly over the top, spreading it with a spatula if needed. Allow the glaze to set for a few minutes before serving.
Notes
- For a smoother frosting, warm the chocolate glaze slightly before pouring over the cake.
- You can substitute the corn syrup with honey or agave syrup for a more natural sweetener.
- If you prefer, the cake can be baked in a bundt pan for an elegant presentation.
- Store leftovers covered at room temperature for up to 2 days or refrigerated for up to 4 days.
- This carrot cake can be served with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence.
Keywords: Brazilian carrot cake, carrot cake recipe, Brazilian dessert, chocolate glazed carrot cake, moist carrot cake