Heavenly Brazilian Carrot Cake
A deliciously moist and fluffy Brazilian Carrot Cake, made with blended carrots for a smooth texture and topped with a rich, glossy chocolate glaze. Perfect for celebrations, coffee breaks, or an afternoon treat!
Ingredients
For the Cake:
- 3 medium carrots peeled and chopped
- 3 large eggs
- ½ cup vegetable oil
- 1 cup granulated sugar
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ¼ teaspoon salt
For the Chocolate Glaze:
- ½ cup cocoa powder or 4 ounces chocolate bars
- 2 tablespoons butter
- ½ cup milk or cream
- ⅓ cup sugar
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a baking pan.
- Blend the carrots, eggs, and vegetable oil until smooth.
- Add sugar and blend until fully incorporated.
- Sift together the flour, baking powder, and salt in a separate bowl.
- Gradually mix the dry ingredients into the wet mixture, folding gently until just combined.
- Pour the batter into the prepared pan and bake for 40 to 50 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool for 10 minutes, then transfer to a wire rack to cool completely.
- Prepare the chocolate glaze by melting the chocolate and butter over low heat. Stir in milk and sugar until smooth.
- Pour the glaze over the cooled cake, allowing it to set before slicing.
Notes
- For a richer flavor, add a teaspoon of vanilla extract to the batter.
- To make it gluten-free, substitute all-purpose flour with a gluten-free blend.
- For extra indulgence, top with chopped nuts or a sprinkle of cocoa powder.