Description
This Brazilian Carrot Cake with Chocolate Glaze is a delightful treat! With fresh carrots and a luscious chocolate topping, it’s perfect for gatherings or a family dessert.
Ingredients
Scale
- 3 medium carrots (peeled and roughly chopped (about 10–11 oz))
- 4 large eggs
- 1 cup vegetable oil
- 2 cups granulated sugar
- 2.5 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 14 ounces sweetened condensed milk (one 14 oz can)
- 3 tablespoons unsweetened cocoa powder
- 2 tablespoons unsalted butter
- 1/3 cup evaporated milk
- 1/3 cup dark chocolate chips
- chocolate sprinkles
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
- Blend the carrots, eggs, vegetable oil, and sugar in a blender on high until smooth and frothy, about 60 seconds.
- In a large bowl, whisk together the flour, baking powder, and salt.
- Fold the blender mixture into the dry ingredients until just combined; the batter will be thin.
- Pour the batter into the prepared baking pan and bake for 24-28 minutes, or until a toothpick inserted comes out clean.
- In a medium saucepan over medium heat, combine the sweetened condensed milk, cocoa powder, and butter, stirring until bubbling and thickened, around 5 minutes.
- Stir in the evaporated milk and reduce heat to medium-low. Simmer for 2-3 minutes until the glaze is thick enough to coat the back of a spoon.
- Remove from heat and stir in dark chocolate chips until melted and glossy.
- Allow the cake to cool in the pan for about 10 minutes before pouring the glaze on top, ensuring it spreads to the edges. Finish with chocolate sprinkles.
- Let the cake cool completely before slicing to let the glaze set.
Notes
Ensure the cake cools slightly before glazing to prevent the glaze from melting in too much.
Using fresh carrots enhances the flavor, but pre-packaged shredded carrots can be convenient.
The cake can be made a day in advance and stored at room temperature.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg