Bundt Brazilian Carrot Cake with Chocolate Chips
User Reviews
5
Bundt Brazilian Carrot Cake with Chocolate Chips
Description
In this recipe, peeled carrots are blended with eggs, oil, vanilla, and sugar to create a smooth, naturally moist batter. Flour and baking powder are sifted in before folding in chocolate chips tossed in a bit of flour to prevent sinking. The batter is poured into a greased and floured bundt pan and baked at 350°F for 40 to 45 minutes until a toothpick comes out mostly clean.
The chocolate glaze is made separately by melting bittersweet chocolate with sweetened condensed milk and cream, producing a luscious, pourable topping. Once the cake cools, the glaze is drizzled evenly over the top, adding a glossy, rich finish to the carrot cake.
This cake serves well as a dessert or special treat, boasting a moist texture enhanced by the natural sweetness of carrots and the distinct flavor of chocolate chips. The bundt shape offers attractive presentation and even baking.
For storage, the cake keeps well at room temperature in an airtight container for up to 3 days or refrigerated for up to 5 days, though refrigeration may change texture slightly. It can be reheated gently in a low oven after bringing to room temperature. The glaze can be prepared ahead and warmed before serving. The cake also freezes well when wrapped tightly and stored for up to 3 months, then thawed in the refrigerator before use.
Ingredients
For the Carrot Cake:
- 270 g all-purpose flour
- 90 g mini chocolate chips toss with 1 teaspoon flour
- 260 g carrot peeled and cut into 1'' pieces
- 1-½ tablespoons baking powder
- ½ teaspoon kosher salt
- 4 large egg
- 370 g granulated sugar
- 210 ml avocado oil or any neutral-flavored oil
- 1 tablespoon vanilla extract pure
For the Chocolate Glaze
- 140 sweetened condensed milk full-fat, canned
- 110 ml table cream Nestlé ''Media Crema'' or light cream
- 160 g bittersweet chocolate such as Ghirardelli
Instructions
For the Brazilian Carrot Cake
- Preheat your oven to 350°F (180°C) and position the rack in the center for even baking. Generously grease a 10-cup bundt pan with butter and lightly flour it. Set aside.
- In a small bowl, toss 1 teaspoon flour with the chocolate chips; set aside.
- In a blender, place the eggs and oil. Add the carrots, vanilla, and sugar. Blend until smooth and well combined, about 5 minutes.
- Pour the blended mixture into a bowl. Sift in the all-purpose flour and baking powder. Using a whisk, lightly blend for another minute until fully incorporated. Genlty fold in the chocolate chips until fully distributed.
- Pour the batter into the prepared baking pan. Spread the batter evenly. Bake in the preheated oven for 40 to 45 minutes or until a toothpick inserted into the center comes out clean with just a few moist crumbs.
- Remove the cake to a baking rack set in a sheet pan and let it cool completely in the pan before glazing it with chocolate glaze.
How to Make Chocolate Sauce:
- Place the semi-sweet chocolate in a bowl. Melt the chocolate using one of the following methods: For a double boiler, heat water in a pan until it simmers, then turn off the heat. Place the bowl of chocolate over the pan, making sure the bowl doesn’t touch the water, and stir until the chocolate melts smoothly.
- For a microwave, heat the chocolate in 30-second intervals, stirring after each interval, until completely melted.
- Once the chocolate has melted, add half a cup of condensed milk and half a cup of heavy cream. Mix until everything is well combined. Pour the chocolate mixture over the cake and spread it evenly.
- Allow the cake to sit for a few minutes before serving to allow the chocolate sauce to set slightly.
Notes
- Allow the cake to cool completely before glazing for best results.
- Store the cake airtight at room temperature up to 3 days, or refrigerate up to 5 days; refrigeration may affect texture.
- Reheat the cake covered with foil at 325°F for 10-15 minutes after bringing it to room temperature.
- Prepare the chocolate glaze ahead and reheat gently before drizzling.
- Freeze the cooled cake wrapped tightly in plastic wrap for up to 3 months; thaw in the refrigerator overnight.
User Reviews
Overall Rating
5
You'll Also Love
