Brazilian Carrot Cake with Chocolate Sauce
User Reviews
5
Brazilian Carrot Cake with Chocolate Sauce
Description
This cake begins by pureeing peeled carrot chunks to create a sweet carrot cream blended with sugar, vegetable oil, eggs, and vanilla extract. The dry ingredients—flour, baking powder, and salt—are combined separately, then gently folded into the wet carrot mixture to preserve air for softness. The batter is poured into a greased bundt or sheet pan and baked at 350°F until a clean toothpick or cake tester is retrieved with few crumbs, about 35–40 minutes.
After baking, the cake cools slightly in the pan before being transferred to a rack to finish cooling. The accompanying chocolate sauce is prepared by melting butter with cocoa powder, sugar, milk, and a pinch of salt, resulting in a glossy, smooth topping that complements the naturally sweet and moist carrot cake.
This recipe can also be adapted to cupcakes by filling lined muffin tins two-thirds full and baking for 10–12 minutes until just done, cooling on racks before frosting or serving. The cake's moist texture due to carrot puree and oil makes it tender and flavorful, enriched by vanilla and finished with chocolate sauce.
Ingredients
For the Cake:
- 2 carrot peeled and cut into chunks (you should have enough to fill a liquid 1-cup measurer all the way to the top, large
- 3 egg large
- 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!!!
Notes
- This cake can be baked as cupcakes: fill liners 2/3 full and bake 10-12 minutes until toothpick comes out mostly clean.
- After removing cupcakes from oven, cool in the tin on a rack 5 minutes before transferring to cool completely.
- Ensure to blend carrots thoroughly for a smooth cake batter and moist crumb.
- Cool cake completely before adding the chocolate sauce to maintain texture.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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