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Brazilian Carrot Cake

Moist Brazilian Carrot Cake with Irresistible Chocolate Glaze

This Brazilian Carrot Cake is a light dessert with blended carrots and a chocolate glaze, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 12 slices
Course: Dessert
Cuisine: Brazilian
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 3 cups chopped carrots
  • 4 large eggs or substitute with 1 cup of applesauce for an egg-free option
  • 1 cup vegetable oil or coconut oil
  • 1 cup sugar or coconut sugar for a lower glycemic index
  • 2 cups all-purpose flour or gluten-free flour mix
For the Chocolate Glaze
  • 1 can sweetened condensed milk or dairy-free alternative like sweetened almond milk
  • 1/2 cup cocoa powder black cocoa powder for deeper flavor

Equipment

  • blender
  • 9x13 inch baking pan
  • Mixing Bowls
  • Spatula
  • Saucepan

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a 9x13-inch pan.
  2. In a blender, combine chopped carrots, eggs, oil, and sugar. Blend until smooth.
  3. In a separate bowl, whisk together flour and baking powder.
  4. Gently fold the dry mixture into the carrot mixture until just combined.
  5. Transfer the batter to the prepared pan and bake for 35-40 minutes until a toothpick comes out clean.
  6. In a saucepan, combine condensed milk and cocoa powder over low heat, stirring until smooth, about 5-7 minutes.
  7. Once the cake is cooled, pour the chocolate glaze over the top.
  8. Slice and serve with coffee or tea; store leftovers in an airtight container.

Nutrition

Serving: 1sliceCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 55mgSodium: 200mgPotassium: 180mgFiber: 2gSugar: 12gVitamin A: 1000IUVitamin C: 1mgCalcium: 50mgIron: 1mg

Notes

Avoid overmixing the batter to keep the cake light and fluffy. Customize your glaze's thickness to your liking.

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