Name: Brazilian Carrot Cake
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Ingredients: the Cake:; 3 medium carrots (peeled and chopped (about 250 g or 2 cups)); 3 large eggs; 3/4 cup 180 ml vegetable oil; 1 1/2 cups 300 g granulated sugar; 2 cups 250 g all-purpose flour; 1 tablespoon baking powder; Pinch of salt; For the Chocolate Glaze:; 1/2 cup 100 g granulated sugar; 1/4 cup 60 ml milk; 2 tablespoons unsweetened cocoa powder; 1 tablespoon unsalted butter

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Description of this recipe

Brazilian Carrot Cake, or Bolo de Cenoura, is a moist, vibrant cake that’s a staple in Brazilian households. This cake distinguishes itself with its unique preparation method, where carrots are blended directly into the batter, creating an incredibly tender and flavorful crumb. Topped with a rich, glossy chocolate glaze, this cake is a delightful treat that’s perfect for any occasion.

Why you will love this recipe

You’ll adore this Brazilian Carrot Cake because it’s incredibly easy to make, requiring minimal effort and readily available ingredients. The blending technique ensures a smooth, lump-free batter and a perfectly moist cake every time. The chocolate glaze adds a decadent touch that complements the subtle sweetness of the carrots, making it a crowd-pleaser for both kids and adults. It’s a comforting, homemade delight that’s guaranteed to brighten your day.

Introduction

Brazilian Carrot Cake is more than just a dessert; it’s a cultural icon. Passed down through generations, this recipe embodies the warmth and hospitality of Brazilian homes. Unlike traditional carrot cakes that rely on grated carrots, this version uses a blender to create a fine carrot puree, resulting in a cake that’s unbelievably moist and tender. The addition of a simple chocolate glaze elevates the cake to a whole new level of deliciousness. Whether you’re a seasoned baker or a novice in the kitchen, this recipe is straightforward and foolproof, promising a delightful outcome that will impress everyone. Enjoy this slice of Brazilian heritage and experience the joy of homemade goodness.

Ingredients:

For the Cake:

3 medium carrots, peeled and chopped (about 250 g or 2 cups)
3 large eggs
3/4 cup (180 ml) vegetable oil
1 1/2 cups (300 g) granulated sugar
2 cups (250 g) all-purpose flour
1 tablespoon baking powder
Pinch of salt

For the Chocolate Glaze:

1/2 cup (100 g) granulated sugar
1/4 cup (60 ml) milk
2 tablespoons unsweetened cocoa powder
1 tablespoon unsalted butter

Preparation:

Step 1: Preheat the Oven:

Preheat your oven to 180°C (350°F). Grease and flour a 9×13-inch (23×33 cm) baking pan or a Bundt pan to prevent the cake from sticking. This ensures that the cake will release easily and have a clean, attractive appearance.

Step 2: Blend the Wet Ingredients:

In a blender, combine the chopped carrots, eggs, and vegetable oil. Blend until the mixture is completely smooth and creamy. This step is crucial for achieving the cake’s signature moist texture and vibrant color. Ensure there are no chunks of carrots remaining.

Step 3: Mix the Dry Ingredients:

In a large mixing bowl, sift together the flour, sugar, baking powder, and salt. Sifting helps to aerate the dry ingredients, preventing lumps and ensuring a light and airy cake.

Step 4: Combine the Batter:

Pour the blended carrot mixture into the dry ingredients. Gently fold together with a spatula until just combined. Be careful not to overmix the batter, as this can lead to a tough cake. The batter should be smooth with no streaks of flour.

Step 5: Bake the Cake:

Pour the batter into the prepared pan. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. The baking time may vary depending on your oven, so start checking for doneness at 35 minutes.

Step 6: Cool the Cake:

Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. This prevents the cake from breaking apart while it is still warm and delicate.

Step 7: Make the Chocolate Glaze:

In a small saucepan, combine sugar, milk, cocoa powder, and butter. Heat over medium heat, stirring constantly, until the mixture begins to boil and thicken slightly (about 3-4 minutes). The glaze should be smooth and glossy.

Step 8: Cool the Glaze:

Remove from heat and let cool for 2 minutes. This allows the glaze to thicken slightly, making it easier to spread over the cake.

Step 9: Glaze the Cake:

Pour the warm chocolate glaze over the cooled cake, spreading it evenly with a spatula. Let the glaze set for a few minutes before serving. This allows the glaze to adhere to the cake and create a beautiful, glossy finish.

COOKING Rating:

Ease of Preparation: Easy
Taste: Delicious
Overall: Highly Recommended

Serving Suggestions:

Serve this Brazilian Carrot Cake with a cup of coffee or a glass of milk for a comforting treat. It’s perfect for afternoon tea, birthday celebrations, or any special occasion. You can also add a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent dessert.

Tips:

For a richer flavor, use brown sugar instead of granulated sugar in the cake batter.
Add a teaspoon of vanilla extract to the batter for an enhanced aroma.
If you don’t have cocoa powder, you can use melted chocolate for the glaze.
To prevent the cake from sticking, line the baking pan with parchment paper before pouring in the batter.
Store leftover cake in an airtight container at room temperature for up to 3 days.

Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour

Nutritional Information: (Per serving, approximate)

Calories: 350
Protein: 4g
Sodium: 150mg

Conclusion

Brazilian Carrot Cake is a delightful and easy-to-make dessert that’s sure to become a family favorite. Its moist texture, vibrant color, and decadent chocolate glaze make it a standout treat for any occasion. Whether you’re celebrating a special event or simply craving a homemade delight, this cake is a perfect choice. Embrace the simplicity and warmth of Brazilian cuisine and enjoy a slice of this delicious carrot cake.

Questions and Answers:

Q1: Can I use a different type of flour for this recipe?

A: While all-purpose flour is recommended for its consistent results, you can substitute it with gluten-free all-purpose flour for a gluten-free version. Be sure to check the label to ensure it contains xanthan gum or add it separately for better binding.

Q2: Can I make this cake ahead of time?

A: Absolutely! This cake can be made a day in advance. Store it covered at room temperature. Glaze it just before serving to maintain the glaze’s glossy appearance.

Q3: What can I use instead of vegetable oil?

A: You can substitute vegetable oil with canola oil or melted coconut oil. These alternatives provide a similar moistness to the cake.

Q4: Can I add nuts or other ingredients to the batter?

A: Certainly! Feel free to add chopped walnuts, pecans, or even raisins to the batter for added texture and flavor. About 1/2 cup to 1 cup of these additions should work well.

Q5: How do I prevent the cake from sinking in the middle?

A: Ensure that your oven temperature is accurate and avoid opening the oven door frequently during baking. Also, be careful not to overmix the batter, as this can incorporate too much air, causing the cake to sink.

Brazilian Carrot Cake

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Prep Time 20

Cook Time 40

Total Time 1

Course: Dessert

Cuisine: BRAZIL

Calories: 350

Ingredients Method

Ingredients

the Cake:
3 medium carrots peeled and chopped (about 250 g or 2 cups)
3 large eggs
3/4 cup 180 ml vegetable oil
1 1/2 cups 300 g granulated sugar
2 cups 250 g all-purpose flour
1 tablespoon baking powder
Pinch of salt
For the Chocolate Glaze:
1/2 cup 100 g granulated sugar
1/4 cup 60 ml milk
2 tablespoons unsweetened cocoa powder
1 tablespoon unsalted butter

Method

Step 1: Preheat the Oven:
Preheat your oven to 180°C (350°F). Grease and flour a 9×13-inch (23×33 cm) baking pan or a Bundt pan to prevent the cake from sticking. This ensures that the cake will release easily and have a clean, attractive appearance.
Step 2: Blend the Wet Ingredients:
In a blender, combine the chopped carrots, eggs, and vegetable oil. Blend until the mixture is completely smooth and creamy. This step is crucial for achieving the cake’s signature moist texture and vibrant color. Ensure there are no chunks of carrots remaining.
Step 3: Mix the Dry Ingredients:
In a large mixing bowl, sift together the flour, sugar, baking powder, and salt. Sifting helps to aerate the dry ingredients, preventing lumps and ensuring a light and airy cake.
Step 4: Combine the Batter:
Pour the blended carrot mixture into the dry ingredients. Gently fold together with a spatula until just combined. Be careful not to overmix the batter, as this can lead to a tough cake. The batter should be smooth with no streaks of flour.
Step 5: Bake the Cake:
Pour the batter into the prepared pan. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. The baking time may vary depending on your oven, so start checking for doneness at 35 minutes.
Step 6: Cool the Cake:
Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. This prevents the cake from breaking apart while it is still warm and delicate.
Step 7: Make the Chocolate Glaze:
In a small saucepan, combine sugar, milk, cocoa powder, and butter. Heat over medium heat, stirring constantly, until the mixture begins to boil and thicken slightly (about 3-4 minutes). The glaze should be smooth and glossy.
Step 8: Cool the Glaze:
Remove from heat and let cool for 2 minutes. This allows the glaze to thicken slightly, making it easier to spread over the cake.
Step 9: Glaze the Cake:
Pour the warm chocolate glaze over the cooled cake, spreading it evenly with a spatula. Let the glaze set for a few minutes before serving. This allows the glaze to adhere to the cake and create a beautiful, glossy finish.