5 from 6 votes
Easy Brazilian Carrot Cake
Calling all carrot cake lovers! This Brazilian Carrot Cake is about to become your new favorite. Forget the chunky bits – this cake is all about a super-smooth texture thanks to its secret weapon: blended carrots!
Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins
Servings:
12
Calories:
453 kcal
Course:
Dessert
Cuisine:
Brazilian
Ingredients
- 375 g all-purpose flour sifted
- 1-½ tablespoons baking powder
- 370 g granulated sugar
- ½ teaspoon kosher salt
- 270 g carrot peeled and cut into 1-inch pieces
- 4 large egg room temperature
- 210 ml avocado oil can be substituted for unsalted butter or margarine in the same amount at room temperature, or any neutral-flavored oil
- 1 tablespoon vanilla extract pure
For the Chocolate Sauce:
- 110 ml sweetened condensed milk canned, full-fat, ½ can
- 110 ml table cream Nestlé Media Crema or light cream, ½ can
- 200 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. Grease a 9 by 13-inch cake pan with butter and lightly flour it. 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.
- 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.
Cup of Yum
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
- How to Store
- Leftover Bolo de Cenoura can be stored in an airtight container in the refrigerator for up to 3 days. For the best flavor and texture, bring it to room temperature before serving.
- Leftover Bolo de Cenoura can be stored in an airtight container in the refrigerator for up to 3 days. For the best flavor and texture, bring it to room temperature before serving.