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–+ servings
Brazilian Carrot Cake

Deliciously Moist Brazilian Carrot Cake You'll Love to Bake

Experience the delightful Brazilian Carrot Cake, a moist and flavorful treat perfect for any occasion.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 12 slices
Course: Desserts
Cuisine: Brazilian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups carrots blended until smooth
  • 4 large eggs
  • 1 cup oil can substitute with coconut or avocado oil
  • 1 cup sugar can use white or brown sugar
  • 2 cups flour all-purpose flour
  • 1 tablespoon baking powder for rising
For the Chocolate Glaze
  • 1 cup chocolate chocolate chips or cocoa powder
  • 1 can condensed milk for the glaze
  • 1 cup milk optional for a creamier glaze

Equipment

  • Oven
  • Blender
  • Mixing Bowl
  • 9x13-inch baking pan
  • Spatula
  • saucepan

Method
 

Step-by-Step Instructions for Brazilian Carrot Cake
  1. Preheat oven to 350°F (175°C) and grease a 9x13-inch baking pan.
  2. Blend chopped carrots, eggs, and oil until smooth for about 1-2 minutes.
  3. In a large mixing bowl, combine sugar, flour, and baking powder. Fold in the blended carrot mixture.
  4. Pour batter into the prepared pan and bake for 35-40 minutes, testing for doneness with a toothpick.
  5. While the cake bakes, combine chocolate and condensed milk in a saucepan over low heat until smooth.
  6. Once cooled, pour the chocolate glaze evenly over the cake and allow to set before slicing.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gCholesterol: 55mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 18gVitamin A: 500IUVitamin C: 1mgCalcium: 50mgIron: 1mg

Notes

Store leftover cake covered at room temperature for up to three days. For longer storage, freeze the unfrosted cake wrapped tightly to prevent freezer burn.

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