Description
A delightful Brazilian Carrot Cake topped with a rich chocolate glaze.
Ingredients
Scale
- 2 medium carrots, peeled and chopped (about 1 cup)
- 1 cup vegetable oil
- 4 large eggs
- 1 ½ cups granulated sugar
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- For the chocolate glaze:
- 1 cup semi-sweet chocolate chips
- 1 tablespoon unsalted butter
- 2 tablespoons milk
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
- In a blender or food processor, combine the chopped carrots, vegetable oil, eggs, and sugar. Blend until smooth and well combined.
- In a large mixing bowl, whisk together the flour, baking powder, and salt. Pour the carrot mixture into the dry ingredients and stir until just combined.
- Pour the batter into the prepared baking pan and smooth the top with a spatula. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- For the chocolate glaze, melt the chocolate chips, butter, and milk together in a microwave-safe bowl in 30-second intervals, stirring in between, until smooth and glossy.
- Once the cake is completely cool, pour the chocolate glaze over the top, spreading it evenly. Let the glaze set for about 15 minutes before slicing.
Notes
- For a lighter version, substitute half of the vegetable oil with unsweetened applesauce.
- Consider mixing in chopped nuts or shredded coconut into the batter before baking for added flavor.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Brazilian
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 22g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg
Keywords: Brazilian Carrot Cake, Carrot Cake Recipe, Chocolate Glaze