Description
A fluffy and moist Brazilian carrot cake topped with a luscious chocolate glaze, perfect for any occasion.
Ingredients
Scale
- 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
- 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 your oven to 350°F (175°C) and grease a 9×13-inch or Bundt pan.
- In a blender, combine the chopped carrots, eggs, and vegetable oil; blend until smooth.
- Add the sugar to the blender and pulse to mix.
- In a large bowl, whisk together the flour, baking powder, and salt.
- Pour the wet mixture into the dry ingredients and stir gently until just combined.
- Pour the batter into the prepared pan and bake for 30-40 minutes or until a toothpick comes out clean.
- Cool the cake for about 15 minutes before glazing.
- For the glaze, melt the chocolate, butter, and corn syrup over a double boiler; add milk gradually to reach desired consistency.
- Pour the warm glaze over the cake and allow to set before serving.
Notes
Store leftovers covered at room temperature for up to 3 days or refrigerate for a week.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Brazilian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 50mg