Description
Creamy Brazilian Carrot Cake brings sunshine from São Paulo kitchens straight to your plate. Rich cocoa glaze and unique Brazilian charm make this dessert a delightful journey through sweet culinary traditions you’ll savor with pure joy.
Ingredients
Scale
Main Cake Ingredients:
- 3 large eggs
- 3 medium carrots, peeled and chopped (250 g or 2 cups)
- ¾ cup (180 milliliters) vegetable oil
- 1 ½ cups (300 grams) granulated sugar
Dry Ingredients:
- 2 cups (250 grams) all-purpose flour
- 1 tablespoon baking powder
- 1 pinch of salt
Chocolate Glaze Ingredients:
- ½ cup (100 grams) granulated sugar
- ¼ cup (60 milliliters) milk
- 2 tablespoons unsweetened cocoa powder
- 1 tablespoon unsalted butter
Instructions
- Prepare the baking vessel by coating it with a thin layer of oil and dusting it with flour, ensuring complete coverage to prevent sticking. Position the oven rack in the center and heat to 180C (350F).
- Transform carrots into a silky puree by placing them in a blender alongside eggs and vegetable oil. Pulse until the mixture achieves a uniform, vibrant orange consistency with no visible carrot chunks.
- Sift together the dry ingredients in a spacious mixing bowl, creating a light and airy base for the cake. Whisk gently to distribute the baking powder and salt evenly throughout the flour and sugar.
- Gently cascade the carrot mixture into the dry ingredient landscape, using a flexible spatula to merge the components. Fold with deliberate, minimal strokes until the batter appears homogeneous, taking care not to overwork the mixture.
- Transfer the batter into the prepared pan, smoothing the surface with a spatula to create an even layer. Slide the pan into the preheated oven and bake for approximately 35-40 minutes, monitoring for a golden exterior and checking doneness with a slender skewer.
- Allow the cake to rest within the pan for 10 minutes, creating a gentle cooling environment. Carefully invert the cake onto a wire rack, permitting complete cooling and preventing moisture accumulation.
- Craft the chocolate glaze by combining sugar, milk, cocoa powder, and butter in a small saucepan. Maintain constant stirring over medium heat, watching for a smooth, glossy texture that signals readiness.
- Once the cake has cooled and the glaze has slightly thickened, artfully drizzle the chocolate mixture over the cake’s surface. Use a spatula to guide the glaze, ensuring an even, tantalizing coverage that cascades down the sides.
Notes
- Opt for organic carrots to enhance the natural sweetness and ensure a more vibrant orange color in your cake.
- Measure ingredients precisely for consistent texture, especially when blending carrots to achieve a smooth, creamy base.
- Consider using coconut oil instead of vegetable oil for a richer, more complex flavor profile that complements the carrots.
- For a gluten-free version, swap wheat flour with almond flour or a certified gluten-free flour blend to maintain the cake’s soft, moist texture.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Brazilian
Nutrition
- Serving Size: 12
- Calories: 302
- Sugar: 30 g
- Sodium: 110 mg
- Fat: 16 g
- Saturated Fat: 3 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 70 mg