Description
A delightful Brazilian Carrot Cake that combines the sweetness of fresh carrots with a rich chocolate glaze, perfect for any occasion.
Ingredients
Scale
- 2 cups chopped raw carrots
- 3 large eggs
- 1 cup vegetable oil
- 1¾ cups white sugar
- 2 cups all-purpose flour
- 1 tbsp baking powder
- ¼ tsp salt
- ½ cup semi-sweet chocolate chips
- 3 tbsp butter
- 1 tbsp corn syrup
- 2–3 tbsp milk (optional)
Instructions
- Preheat the oven to 350°F (180°C).
- In a blender, combine the chopped carrots and eggs, blending until smooth.
- Add the vegetable oil and white sugar to the blender and blend until emulsified.
- In a large bowl, mix the flour, baking powder, and salt. Fold the wet mixture into the dry ingredients until just combined.
- Pour the batter into a greased 9×13 inch cake pan and bake for 25–30 minutes or until a toothpick inserted comes out clean.
- Let the cake cool completely in the pan.
- Melt the chocolate chips, butter, and corn syrup in a saucepan over low heat until smooth, adding milk to reach desired consistency.
- Pour the glaze over the cooled cake, allowing it to cascade down the sides.
Notes
For better texture, use fresh carrots. Optionally, mix in vanilla extract or nuts for added flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Brazilian
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 24g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg