Description
This Brazilian Carrot Cake is a moist, rich dessert that combines the natural sweetness of carrots with a decadent chocolate frosting. Easy to prepare and baked to perfection, this cake offers a delightful fusion of flavors perfect for any occasion.
Ingredients
Scale
For the Cake
- 2 cups grated carrots (around 4 medium carrots)
- 1 cup sugar
- 1 cup vegetable oil
- 4 large eggs
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
For the Frosting
- 1 cup unsweetened cocoa powder
- 1 can sweetened condensed milk (about 14 oz)
- 2 tablespoons butter
- 1 teaspoon vanilla extract
- Chocolate sprinkles (optional, for garnish)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour a round cake pan or a rectangular baking dish to prevent sticking.
- Blend Wet Ingredients: In a blender, combine the grated carrots, sugar, vegetable oil, and eggs. Blend until the mixture is smooth and thoroughly combined.
- Mix Dry Ingredients: In a large mixing bowl, sift together the all-purpose flour, baking powder, and salt to ensure even distribution of leavening agents.
- Combine Mixtures: Gradually add the smooth carrot mixture to the dry ingredients, stirring gently until just combined. Avoid overmixing to keep the cake light and airy.
- Pour Batter: Pour the batter into the prepared cake pan and smooth the surface with a spatula for even baking.
- Bake the Cake: Place the cake in the preheated oven and bake for 30-35 minutes. Test doneness by inserting a toothpick in the center; it should come out clean.
- Cool the Cake: Allow the cake to cool in the pan for about 15 minutes. Then, transfer it to a wire rack to cool completely before frosting.
- Prepare the Frosting: In a saucepan over low heat, combine sweetened condensed milk, butter, and vanilla extract. Stir continuously until the mixture thickens slightly.
- Add Cocoa Powder: Gradually whisk in the cocoa powder until the frosting becomes smooth and evenly combined.
- Frost the Cake: Once cooled, spread the chocolate frosting evenly over the top of the cake. Optionally, garnish with chocolate sprinkles for added texture and decoration.
Notes
- Ensure the carrots are finely grated for a smoother batter consistency.
- The cake can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- For a gluten-free version, substitute all-purpose flour with a gluten-free blend.
- The frosting thickens as it cools; for a thinner consistency, warm it slightly before spreading.
- If preferred, use unsweetened cocoa powder in the batter for a less sweet flavor profile.
