Description
A moist, vibrant Brazilian Carrot Cake made by blending fresh carrots into the batter for a smooth texture and topped with a luscious, glossy chocolate frosting — a beloved Brazilian classic that’s both simple and irresistible.
Ingredients
Scale
- 2 cups grated carrots (about 4 medium carrots)
- 1 cup sugar
- 1 cup vegetable oil
- 4 large eggs
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup unsweetened cocoa powder
- 1 can sweetened condensed milk
- 2 tablespoons butter
- 1 teaspoon vanilla extract
- Chocolate sprinkles (optional, for garnish)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a round or rectangular cake pan.
- In a blender, combine grated carrots, sugar, vegetable oil, and eggs. Blend until smooth and creamy.
- In a large bowl, whisk together flour, baking powder, and salt. Pour the carrot mixture into the dry ingredients and stir gently until combined.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Let cool for 15 minutes, then transfer to a wire rack to cool completely.
- For the frosting, heat sweetened condensed milk, butter, and vanilla extract in a saucepan over low heat, stirring constantly until slightly thickened.
- Whisk in cocoa powder until smooth and glossy. Spread evenly over the cooled cake.
- Sprinkle with chocolate sprinkles for a traditional Brazilian touch. Slice and serve.
Notes
- Use fresh carrots for better flavor.
- Ensure the cake is completely cool before frosting.
- Store leftovers in an airtight container.
- Prep Time: 20 minutes
- Cook Time: 30-35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Brazilian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 70mg