Description
This Brazilian Carrot Cake is a moist, flavorful dessert featuring pureed carrots blended into a tender cake batter, baked to perfection and topped with a smooth, rich chocolate glaze. A delightful twist on classic carrot cake with a luscious chocolate finish, perfect for gatherings and celebrations.
Ingredients
Scale
Cake Ingredients
- 10 oz carrots (sliced into 1/2 inch pieces – about 2 cups)
- 3 large eggs
- 1 cup vegetable oil
- 1 ¾ cup white sugar
- 2 cups all purpose flour
- ¼ teaspoon salt
- 1 tablespoon baking powder
- ½ cup semi-sweet or dark chocolate chips
Chocolate Glaze Ingredients
- 3 tablespoons butter
- 1 tablespoon corn syrup
- ½ cup semi-sweet or dark chocolate chips (from the above quantity)
Instructions
- Prepare Oven and Pan: Preheat your oven to 350℉ (175℃). Grease a 9×13 inch baking pan with non-stick spray or line it with parchment paper, or butter and flour a Bundt pan for a different presentation.
- Blend Carrots and Wet Ingredients: Place the sliced carrots, eggs, and vegetable oil into a blender. Blend on high for about a minute until the mixture is completely smooth. This ensures the carrots are fully incorporated and texture is silky.
- Add Sugar: Add the white sugar to the blender and pulse a few times just to combine it evenly with the carrot mixture.
- Incorporate Dry Ingredients: Add the all-purpose flour, salt, and baking powder to the blender. Gently stir these dry ingredients with a rubber spatula to mix slightly, scraping any flour from the sides. Then blend again until the batter is evenly distributed without overmixing.
- Bake the Cake: Pour the batter into the prepared pan and bake for 30-40 minutes. Check doneness by inserting a skewer; it should come out with just a few moist crumbs attached. Keep an eye on the cake depending on your pan type to avoid overbaking.
- Cool the Cake: If using a Bundt pan, allow the cake to cool until just barely warm before carefully inverting it onto a serving plate. Otherwise, let the cake cool in the pan to just barely warm before adding the glaze.
- Prepare the Chocolate Glaze: Combine the butter, corn syrup, and semi-sweet or dark chocolate chips in a glass bowl set over a pot of simmering water (double boiler). Stir continuously until the mixture is melted and smooth. Alternatively, melt ingredients in the microwave in short bursts, stirring often to avoid burning.
- Apply the Glaze: Remove the glaze from heat and let it cool for a few minutes to thicken slightly. Pour about half the glaze evenly over the warm cake and gently spread it out. Slowly add the remaining glaze, spreading carefully to prevent overflow. The glaze will thicken as it stands, creating a rich chocolate layer.
Notes
- For best results, use fresh carrots and blend thoroughly to avoid any gritty texture.
- You can substitute vegetable oil with canola or sunflower oil for a lighter flavor.
- Adjust baking time slightly if using a Bundt pan or different sized pans.
- Allow the glaze to cool slightly before pouring so it doesn’t run off too quickly.
- This cake can be stored covered at room temperature for up to 3 days or refrigerated for up to a week.
