Description
This Brazilian Carrot Cake is a simple yet delicious dessert made with pureed carrots, creating a moist, golden-orange cake topped with a rich and indulgent chocolate glaze. The combination of flavors is perfect for any occasion, and it’s an easy-to-make treat that everyone will love!
Ingredients
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
Preheat the oven to 350°F (175°C). Grease a 9×13-inch or Bundt pan.
In a blender, combine chopped carrots, eggs, and oil. Blend until smooth.
Add sugar to the mixture and pulse to combine.
In a large bowl, whisk together flour, baking powder, and salt.
Pour the wet mixture into the dry ingredients and stir gently until combined.
Pour the batter into the prepared pan and bake for 30–40 minutes, or until a toothpick inserted comes out clean.
Let the cake cool for 15 minutes before glazing.
For the glaze, melt the chocolate, butter, and corn syrup over a double boiler. Add milk if needed to reach desired consistency.
Pour the warm glaze over the cooled cake and allow it to set before serving.
Notes
Be careful not to overmix the batter to maintain the cake’s light texture.
For a richer topping, double the glaze recipe.
You can substitute coconut or avocado oil for a twist in flavor.
This cake pairs perfectly with coffee or tea.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baked
- Cuisine: Brazilian
