Description
Discover the joy of Brazilian Carrot Cake, a delightful blend of moist carrots and rich chocolate frosting. This ultimate recipe is perfect for any occasion.
Ingredients
Scale
- 2 cups Grated Carrots
- 1 cup Sugar
- 1/2 cup Vegetable Oil
- 4 Large Eggs
- 2 cups All-Purpose Flour
- 2 teaspoons Baking Powder
- 1/2 teaspoon Salt
- 1/2 cup Unsweetened Cocoa Powder
- 1 can Sweetened Condensed Milk
- 1/2 cup Butter
- 1 teaspoon Vanilla Extract
- 1/4 cup Chocolate Sprinkles
Instructions
- Preheat your oven to 350°F (175°C) and prepare a baking dish by greasing it lightly.
- Blend the grated carrots, sugar, vegetable oil, and eggs in a food processor until smooth.
- Combine flour, baking powder, cocoa powder, and salt in a mixing bowl.
- Mix the carrot mixture into the dry ingredients gradually, folding until just combined.
- Pour the batter into the prepared pan, smoothing the top with a spatula.
- Bake in the preheated oven for 30-35 minutes, checking for doneness with a toothpick.
- Cool the cake in the pan for about 15 minutes, then transfer it to a wire rack to cool completely.
- Prepare the frosting by heating sweetened condensed milk, butter, and vanilla in a saucepan over low heat.
- Frost the cooled cake with the chocolate frosting and add chocolate sprinkles if desired.
Notes
- Brown sugar can add a richer flavor.
- Melted coconut oil works well too.
- Use flax eggs for a vegan option.
- Replace flour with a gluten-free blend for a gluten-free option.
- Opt for Dutch-processed cocoa powder for a smoother taste.
- A dairy-free version of sweetened condensed milk can be substituted.
- Consider using vegan butter for a dairy-free treat.
- Pure vanilla gives the best results.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Brazilian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30 g
- Sodium: 200 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 100 mg