Brazilian Carrot Cake
Brazilian Carrot Cake is a delightful dessert with a moist crumb and rich chocolate icing, perfect for any gathering and easy to make.
Ingredients
Cake Ingredients
- 2 cups grated carrots The star of the show, adding moisture and sweetness.
- 1 cup sugar Sweetness that balances the earthiness of the carrots.
- 1 cup vegetable oil Ensures a moist texture throughout the cake.
- 4 large eggs Helps bind everything together for a fluffy cake.
- 2 cups all-purpose flour The base for our cake, contributing to its structure.
- 1 tablespoon baking powder Provides lift, making it light and airy.
- 1/2 teaspoon salt Enhances all the sweet flavors.
- 1/2 cup cocoa powder Adds a delicious chocolate dimension that elevates the cake.
- 1 cup milk Helps achieve a perfectly smooth batter.
- 1/2 cup chocolate sprinkles Provides a fun and festive touch on top!
Chocolate Frosting
- to taste melted chocolate and butter mixture Use to frost the top of the cake.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a blender, add the grated carrots, sugar, vegetable oil, and eggs. Blend on high until smooth.
- In a large bowl, whisk together the flour, baking powder, salt, and cocoa powder.
- Pour the carrot mixture into the bowl with the dry ingredients and mix until just combined.
- Gradually add the milk, stirring until you achieve a velvety smooth batter.
- Pour the batter into a greased 9×13 inch pan, spreading it evenly.
Baking
- Bake for about 30-35 minutes or until a toothpick inserted into the center comes out clean.
Frosting
- While the cake cools, melt some chocolate and mix it with butter to create a frosting.
- Once the cake is completely cooled, spread the chocolate frosting over the top.
- Finish with a sprinkle of chocolate sprinkles.
- Cut into squares, serve, and enjoy!
Notes
For extra flavor, add a teaspoon of vanilla extract to the mixture. Let the cake sit for a day before slicing for a deeper flavor. Store leftovers in an airtight container at room temperature for up to three days.