Brazilian Carrot Cake with Chocolate Sauce
User Reviews
5.0
387 reviews
Excellent
Brazilian Carrot Cake with Chocolate Sauce
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This classic Brazilian carrot cake recipe is one of my childhood favorites. It's easy to make, tastes super carroty and it's drizzled in a simple buttery chocolate sauce that cracks as it cools. It's such a great recipe to master! No fancy technique or equipment required - just a blender and a few simple ingredients you most likely already have at home.
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Ingredients
For the Cake:
- 2 large carrots peeled and cut into chunks (you should have enough to fill a liquid 1-cup measurer all the way to the top)
- 3 large eggs
- 1 1/5 cups granulated sugar
- ¾ cup vegetable oil (can also use canola oil)
- 2 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoon baking powder
- pinch salt
For the Chocolate Sauce:
- 2 tablespoon milk whole milk
- 1/3 cup granulated sugar
- 1 tablespoon cocoa powder
- 2 tablespoon butter
- pinch salt
Instructions
For the Cake:
- Preheat the oven to 350F
- Grease and flour a bundt cake pan (a sheet pan is OK, too, if you don't have a bundt pan.)
- Sift the flour, baking powder and salt into a large bowl and whisk to combine, set aside
- Using a blender, crush the carrots
- Scrape the sides of the blender cup, then add the sugar and blend until creamy
- Scrape the sides of the blender cup, then add the oil and blend until smooth
- Crack the eggs into a small bowl, add the vanilla and whisk until combined
- Pour egg mixture into the blender and pulse (2-3 times) to combine with the carrot cream (do not over mix)
- Pour the carrot cream into the bowl with the dry ingredients and fold until well combined
- Pour into the greased pan and bake until a cake tester/toothpick inserted to the middle comes out lightly crumbly to clean (about 35-40 mins)
- Move the cake pan to a cooling rack and let it cool for about 10 mins, then remove the cake from the pan and let it cool in the rack
For the Chocolate Sauce:
- Add all ingredients to a small saucepan and bring to a simmer, whisking consistently.
- Pour the sauce over the cake while still warm
Bom Apetite!!!
Equipments used:
Notes
- You can also bake this recipe as cupcakes! Just line 18 cupcakes tins, fill liners 2/3 of the way full, then bake for 10-12 minutes, until a cake tester/toothpick inserted to the middle comes out lightly crumbly to clean. Cool the cupcakes in the tin on a rack for 5 minutes, then remove from the tin and cool on the rack completely.
- until a cake tester/toothpick inserted to the middle comes out lightly crumbly to clean.
Nutrition Information
Show Details
Serving
1serving
Calories
481kcal
(24%)
Carbohydrates
65g
(22%)
Protein
6g
(12%)
Fat
23g
(35%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
12g
Monounsaturated Fat
5g
Trans Fat
0.1g
Cholesterol
62mg
(21%)
Sodium
147mg
(6%)
Potassium
128mg
(4%)
Fiber
2g
(8%)
Sugar
40g
(80%)
Vitamin A
2649IU
(53%)
Vitamin C
1mg
(1%)
Calcium
88mg
(9%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8slices
Amount Per Serving
Calories 481 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 481kcal | 24% |
| Carbohydrates | 65g | 22% |
| Protein | 6g | 12% |
| Fat | 23g | 35% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 12g | 71% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 62mg | 21% |
| Sodium | 147mg | 6% |
| Potassium | 128mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 40g | 80% |
| Vitamin A | 2649IU | 53% |
| Vitamin C | 1mg | 1% |
| Calcium | 88mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
387 reviews
Excellent
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