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Brazilian Carrot Cake

Brazilian · Dessert · Easy

Brazilian Carrot Cake

Total
2 hr 10 min
Prep
1 hr 20 min
Serves
12
Calories
380
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Blended carrots give this golden cake a smooth, tender crumb beneath a glossy cocoa glaze, with no grated vegetable strands or warm spices.

A blender is the shortcut behind Brazilian Carrot Cake: it turns carrots, eggs and oil into a smooth mixture that folds easily into the flour. The chocolate topping provides a slightly bitter contrast to the sweet crumb.

Measure the carrots after peeling and chop them small before blending. Too much carrot or a coarse puree can make the cake dense in the middle.

SweetRichBakingVegetarianNut-free

Method

  1. Heat the oven to 350°F (175°C). Line a 9-inch round cake pan with parchment. Blend carrots, vegetable oil and eggs until completely smooth.

  2. Mix flour, cake sugar, baking powder and salt in a bowl. Fold in the carrot puree just until smooth and scrape into the pan. Bake for until a skewer comes out clean and the center springs back.

  3. Cool in the pan for , then turn onto a rack and cool for . Meanwhile, simmer milk, cocoa powder, glaze sugar and butter over medium-low heat for , stirring until shiny and slightly thickened.

  4. Spoon the warm glaze over the cooled cake, letting it run down the sides. Let stand until the topping settles, then cut into 12 slices.

Forkue tips

  • Blend the carrot mixture longer than you think necessary; visible chunks are the main cause of an uneven crumb.

Storing and reheating

Keep covered at room temperature for 2 days or refrigerate for 5 days. Bring slices to room temperature before serving; freeze unglazed cake for 2 months.

Kitchen gear

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Nutrition per serving, estimated

380Calories
5gProtein
51gCarbs
18gFat

Brazilian Carrot Cake: FAQ

Can I grate the carrots instead?

The intended crumb comes from a smooth puree. Grated carrots leave strands and release moisture differently, so use the blender method.

Why did the cake sink?

It may have needed more baking time or contained too much carrot. Check the center with a skewer and measure the peeled carrots accurately.

How do I store and reheat Brazilian Carrot Cake?

Keep covered at room temperature for 2 days or refrigerate for 5 days. Bring slices to room temperature before serving; freeze unglazed cake for 2 months.

How long does Brazilian Carrot Cake take?

About 2 hr 10 min in total: 1 hr 20 min prep and 50 min cooking.

What do I need to make Brazilian Carrot Cake?

The key ingredients are carrots, eggs, all-purpose flour, baking powder, milk and cocoa powder, plus pantry basics.

Any tips for Brazilian Carrot Cake?

Blend the carrot mixture longer than you think necessary; visible chunks are the main cause of an uneven crumb.

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