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Brazilian Carrot Cake

  • Author: Our Best Bites and Brazilians everywhere

Description

A tender fluffy cake with a natural sweetness from pureed carrots, topped with chocolate frosting.


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Ingredients

  • 2 cups sliced carrots (about 3 large carrots)
  • 3 large eggs
  • 1 cup canola oil
  • 1 3/4 cup white sugar
  • 2 cups all purpose flour
  • 1/4 teaspoon salt
  • 1 tablespoon baking powder
  • Chocolate Icing
  • 1/2 cup semi-sweet chocolate chips
  • 3 tablespoons butter
  • 1 tablespoon corn syrup

Instructions

  1. Preheat oven to 350 degrees. Spray a 9×13 pan with non-stick spray OR butter and flour a budnt pan.
  2. Place carrots (no need to peel them), eggs, and oil in blender and blend until smooth. I suggest leaving the blender on for a full minute to make sure it’s nice and smooth. Add sugar and pulse to combine. Add dry ingredients and gently stir with rubber spatula and then blend until evenly distributed.
  3. Pour batter in prepared pan and bake for about 30-40 minutes (depending on your pan, keep an eye on it) and remove from oven with a skewer comes out with just a few moist crumbs attached.
  4. If using a budnt pan, let cool to just barely warm before inverting.
  5. To make glaze combine all ingredietns in double boiler (simply place a glass bowl over the top of a pot with a couple inches of simmering water in it) and stir until melted and smooth. Pour over cake and serve.

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