Brazilian Carrot Cake
A moist, golden-orange cake made with pureed carrots and topped with a rich chocolate glaze. Simple to make, delicious to serve!
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 oven to 350°F (175°C). Grease a 9x13-inch or Bundt pan.
- In a blender, combine carrots, eggs, and oil. Blend until smooth.
- Add sugar and pulse to mix.
- In a large bowl, whisk flour, baking powder, and salt.
- Pour in wet mixture and stir gently until combined.
- Pour batter into prepared pan. Bake for 30–40 minutes.
- Cool for 15 minutes before glazing.
- For the glaze, melt chocolate, butter, and syrup over a double boiler. Add milk if needed.
- Pour over warm cake and let set before serving.
Notes
- Don’t overmix the batter to keep the cake light.
- Double the glaze for a richer topping.
- You can substitute coconut or avocado oil for a flavor twist.
- Best served with coffee or tea.