Delicious Brazilian Carrot Cake with Creamy Chocolate Glaze

This Brazilian Carrot Cake blends blended carrots with a delicious chocolate glaze for a tasty dessert experience.

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Prep Time 15

Cook Time 35

Cooling Time 15

Total Time 1 5

Servings: 12 slices

Course: Desserts

Cuisine: Brazilian

Calories: 210

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Cake

2 cups blended carrots Essential for moisture and color
4 large eggs Provides structure and binding
1 cup sugar Consider coconut sugar for a healthier option
1/2 cup vegetable oil Can substitute with coconut or avocado oil
1 1/2 cups all-purpose flour Forms the cake's structure
1 tbsp baking powder Helps the cake rise

For the Chocolate Glaze

1 can condensed milk Adds a creamy sweetness
1/4 cup cocoa powder Delivers rich chocolate flavor
1/2 cup milk Use as needed for consistency

Equipment

Blender
9x13-inch baking pan
Saucepan
spatula
wire rack

Method

Step-by-Step Instructions

Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan.
Blend the blended carrots, eggs, vegetable oil, and sugar until smooth.
Add the all-purpose flour and baking powder, pulsing until just combined.
Pour the batter into the prepared pan and bake for about 35 minutes.
Cool the cake in the pan for 10-15 minutes before transferring to a wire rack.
In a saucepan, heat the condensed milk, cocoa powder, and milk, stirring until smooth and glossy.
Pour the chocolate glaze over the cooled cake and let it set.

Nutrition

Serving: 1sliceCalories: 210kcalCarbohydrates: 32gProtein: 4gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 50mgSodium: 160mgPotassium: 150mgFiber: 1gSugar: 14gVitamin A: 1200IUVitamin C: 1mgCalcium: 30mgIron: 1mg

Notes

Ensure not to overmix the batter for a fluffy texture. Freeze the cake without the glaze for optimal storage.

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