Introduction to Brazilian Carrot Cake Recipe
A delightful Brazilian Carrot Cake recipe that combines the sweet and moist flavors of carrot cake with a decadent chocolate glaze. Perfect for any occasion, this cake is sure to impress!
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 1 9x13-inch cake or Bundt cake 1x
- Category: Dessert
- Method: Baking
- Cuisine: Brazilian
- Diet: Vegetarian
Ingredients
Scale
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 9×13-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.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 24g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg
Keywords: Brazilian Carrot Cake, Carrot Cake Recipe, Chocolate Glaze, Dessert
